Assam Laksa (Spicy and Sour Fish Noodles Soup)

I love Assam Laksa.But cooking Assam laksa from scratch is too much work for me.I remember when I was young,my grandma who from Penang love to make her own Assam Laksa from scratch.We have to help her to remove bones from steamed mackerel to make the delicious spicy and sour soup.Well,living near New York City have it's advantage for me.I love prepacked Chang Hong Assam Laksa paste because it's taste good,easy and convenience to cook.The last time I visited this special Asian Mart in NYC,I saw 15 packets of Chan Hong Assam Laksa paste on the shelf.I quickly grab all of the 15 packets and stuff into my shopping basket!.woof!!

For those who have no clue what is Assam Laksa..Let me excerpt from wikipedia:I think wikipedia explain better than me:))

Assam laksa is a sour fish-based soup. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used.
The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, "daun kesum" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with "petis udang" or "hae ko", a thick sweet prawn/shrimp paste.

Ingredients for the soup:

1 pack Chan Hong Assam Laksa paste

3 liter water

1 large can sardine in tomatoes sauce

3 tbsp sugar

1 tbsp salt

1 tbsp tamarind powder

2 tbsp chili sauce or sambal olek

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For Garnishing:

1 large onion sliced

1 can pineapple or 1 nos fresh pineapple cut

Red long pepper(cut)

1 cucumber (removed seed and shredded)

Mints

Har koh( shrimp paste)

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1 pack dried rough rice noodle

2 liter water

Method:

1: Prepared 2 liter water at high heat in a soup pot to cook rice noodles until al- dente.Removed and sieved ,let it run under cold water to prevent from sticking and stop cooking,then set aside.

2:Prepare medium soup pot with 3 liter water at high heat.Add in Assam Laksa paste,salt,sugar,tamarind powder,chili sauce and sardine in the can in the rolling boil water.Adjust the sweetness,sourness and saltiness to your taste before remove from heat.

3:Prepared individual soup bowl,put a handful of noodles into the bowl,then ladle pipping hot soup on top of the noodles.Any amount you like.Then garnish with your favourite vegetable.Dollop shrimp paste and serve warm or hot.

Note:

You can used any type of rice noodles.If you can access to fresh noodles that is much better choice.
I'm presenting my Assam Laksa to Weekend Herb Blogging created by kalynskitchen and host by cook almost anything for this weekend. See yea!