Assam Laksa
yum!
I saved some mackerel bones and prawn heads and finally had enough to make a fish stock. The trouble was, it was too fishy!
Julia suggested that we turn it in assam laksa, and what a laksa it was! It wasn't the best I've had, but it's better than the stuff that comes in a sachet.
I followed the Assam Laksa recipe from The Star, but adjusted it to my liking.
In went the galangal, lemongrass, laksa leaves, garlic and onions, but I didn't have turmeric nor the ginger bud, which was a pity. The ginger bud gives it a really fresh fragrance. The recipe also called for both dried tamarind slices and tamarind paste to thicken the soup.
Update 2007.10.19 Assam Laksa attempt #2!