Penang Assam Laksa with Salmon

Method22 steps

1. 1

   Step 1: Wash the pineapple (1) exterior, peel and remove the eyes. Cut lengthwise into six sections, remove the hard centre core and cut the edible flesh into small wedges. Keep the garnish chilled.

   Uses 1 pineapple · Clean water, for washing pineapple

2. 2

   Step 2: Wash the 1–2 cucumbers and trim and discard both ends.

   Uses 1–2 cucumbers · Clean water, for washing cucumbers

3. 3

   Step 3: Peel the trimmed cucumbers from step 2 if wanted. Halve lengthwise, scrape out the seeds, rinse and dry, then shred into thin strips. Refrigerate for serving.

   Uses Cucumbers only, excluding discarded ends and washing water · Clean water, for rinsing seeded cucumber

4. 4

   Step 4: Wash the head of lettuce (1 head), drain and cut into bite-sized pieces. Keep chilled.

   Uses 1 head lettuce · Clean water, for washing lettuce

5. 5

   Step 5: Wash the two bundles of mint, pick the sound leaves and discard stems and damaged leaves. Drain the leaves and keep chilled.

   Uses 2 bundles mint leaves (about 50 g) · Clean water, for washing mint

6. 6

   Step 6: Peel the large purple onion (1), rinse, drain and cut into wedges. Keep chilled for garnish.

   Uses 1 large purple onion · Clean water, for rinsing onion

7. 7

   Step 7: Wash the 3–5 red chillies, drain and cut into small pieces for the bowls.

   Uses 3–5 red chillies, for garnish · Clean water, for washing garnish chillies

8. 8

   Step 8: Wash the two packets of laksa leaves, remove the leaves from the stalks and drain. Keep the leaves for the broth.

   Uses 2 packets laksa leaves (about 100 g) · Clean water, for washing laksa leaves

9. 9

   Step 9: Wash the 1–2 torch ginger flowers. Cut off their stems and tips and reserve those for the broth; keep the central flowers separate for slicing.

   Uses 1–2 torch ginger flowers (rojak flower) · Clean water, for washing torch ginger

   
10. 10

    Step 10: Cut the central torch ginger flowers reserved in step 9 into thin crosswise slices and keep chilled for garnish.

    Uses Central flowers only; stems and tips remain reserved for broth

    
11. 11

    Step 11: Rinse the 25 pieces of tamarind rind and drain for the broth.

    Uses 25 pieces tamarind rind (assam skin) · Clean water, for rinsing tamarind rind

12. 12

    Step 12: Check the four cleaned large salmon fillets for bones, cut into large chunks and keep refrigerated until the broth is ready. Use separate utensils from the ready garnishes.

    Uses 4 large salmon fillets

    
13. 13

    Step 13: Bring the measured 3½ l broth water to a boil in a large pot with room for the leaves, rind and fish.

    Uses 3½ l water, for laksa broth

14. 14

    Step 14: Add the drained laksa leaves from step 8, rinsed tamarind rind from step 11 and reserved torch ginger stems and tips from step 9 to the boiling water from step 13. Boil over high heat for about 30 minutes, watching the pot and adjusting the heat to prevent boiling over.

    Adjust infused laksa broth · 30 minUses Boiling measured broth water · Leaves only, excluding stalks and washing water · Rind only, excluding rinsing water · Stems and tips only; central flowers remain garnish

    
15. 15

    Step 15: Remove some of the laksa leaves and tamarind rind from the infused broth in step 14, leaving some leaves and a few rind pieces so the soup is not crowded. Keep the broth in the pot.

    Uses Infused broth with laksa leaves, tamarind rind and torch ginger trimmings

16. 16

    Step 16: Add all the measured 2–3 tbsp chilli powder to the adjusted broth from step 15. Continue boiling over medium heat for a few minutes.

    Uses Retained soup only, excluding removed excess leaves and rind · 2–3 tbsp chilli powder, for broth

    
17. 17

    Step 17: Taste the chilli broth from step 16 before adding raw fish. Add salt gradually, using around 3 tsp as the author guide, and adjust to taste. If too sour, add a little optional water or sugar; if not sour enough, add a little optional tamarind juice. Add optional extra chilli powder only for more heat.

    Uses Chilli-seasoned laksa broth · Salt to taste, around 3 tsp as the author guide · A little water, only if the broth needs dilution · A little sugar, only if the broth is too sour · A little tamarind juice, only if the broth needs more sourness · More chilli powder, only if extra heat is wanted

    
18. 18

    Step 18: Add all the chilled salmon chunks from step 12 to the seasoned broth from step 17. Cook gently in the hot broth for about 10–15 minutes, checking from 10 minutes that the thick fish pieces reach 63°C and are opaque and flake easily. Continue as needed while keeping large pieces intact.

    Check fully cooked salmon · 10 minUses Seasoned laksa broth · Prepared chilled salmon chunks

    
19. 19

    Step 19: Once the salmon in step 18 is fully cooked, lift it onto a clean plate while retaining its broth in the pot. Remove any bones or unwanted skin, flake the fish into chunky pieces and return it to that same broth. Turn off the heat and keep the finished soup hot for immediate assembly.

    Uses Fully cooked salmon in laksa broth

20. 20

    Step 20: Put the 1 kg thick fresh bee hoon into a separate large pot and cover with boiling blanching water. Blanch for about 1–2 minutes, checking from 1 minute and following the actual fresh-noodle product directions until ready to eat.

    Check fresh bee hoon · 1 minUses 1 kg thick fresh rice vermicelli (bee hoon / 粗米粉) · Boiling water, for blanching fresh bee hoon

    
21. 21

    Step 21: Pour the prepared bee hoon from step 20 into a colander, drain well and discard its blanching water.

    Uses Prepared fresh bee hoon in blanching water

    
22. 22

    Step 22: Divide the drained noodles from step 21 between bowls and ladle over hot salmon soup from step 19. Add the prepared pineapple from step 1, cucumber from step 3, lettuce from step 4, mint from step 5, onion from step 6, fresh chillies from step 7 and sliced torch ginger from step 10 to taste. Add optional ready Hey Ko prawn paste if wanted. Serve promptly; eight meal portions is the author guide.

    Uses Noodles only, excluding discarded blanching water · Finished soup only, excluding any removed bones or skin · Edible wedges only, excluding peel, eyes and hard core · Edible cucumber only, excluding seeds and rinsing water · Lettuce only, excluding washing water · Leaves only, excluding stems and washing water · Onion only, excluding peel and rinsing water · Chillies only, excluding washing water