Penang Assam Laksa with Salmon: For all the Penang laksa lovers out there, here's a premium version of Assam Laksa using salmon instead of sardine. The tangy, sour and spicy flavours are highly addictive, and you'll find yourself wanting more and more!
PREPARATION FOR PENANG (ASSAM) LAKSA WITH SALMON (40 min)
Remove the pineapple skin and cut out the eyes of the pineapple. Cut lengthwise into 6 pieces. Cut off and discard the centre core which is hard. Cut the six pieces into small wedges.
Cut both ends of cucumber and use one cut piece to rub on both ends till milky juice comes out. Cut away the ends again and discard.
Use a peeler to remove the skin of the cucumber (optional) and cut the cucumber into half lengthwise. Use a spoon to scrape out the seeds. Wash the cucumber, dry with a kitchen towel and shred into thin strips. Leave it in the fridge for later use.
Wash the lettuce and cut into bite size.
Wash the mint leaves and remove leaves from the stem. Discard the stems and any rotten leaves.
Remove the skin from the onion and wash. Cut into wedges.
Wash the chilli and cut into small pieces.
Wash the laksa leaves and remove the leaves from the stalks.
Cut off the stem and the tip of the torch ginger. Keep the stem and the tips to boil in the soup.
Cut the torch ginger cross-section into thin slices.
Rinse the assam skins and set aside.
Wash the salmon and cut into chunks.
COOKING METHOD FOR PENANG (ASSAM) LAKSA WITH SALMON (2 1/2 Hrs)
In a large pot add in the 3 1/2 litre of water and bring to a boil.
When the water is boiling, add in all the laksa leaves, assam skins, stems and tips of the torch ginger and let it boil over high heat for 1/2 hr.
Remove some of the laksa leaves and assam skins leaving some laksa leaves and a few slices of assam skin in the soup. This is to ensure that the soup is not clogged with excess laksa leaves. However, it is also fine if you wish to leave all of them in the soup.
Add in 2-3 TBsp of chilli powder and continue to boil for a few mins over medium heat.
Add salt (around 3 tsp or to taste). Before adding in the salmon pieces, taste whether it is salty or sour enough.
Add in all the salmon slabs and cook for another 10 -15 mins.
Make sure salmon does not disintegrate into tiny pieces. Once the salmon is cooked, transfer it to a plate. Flake it into chunky pieces and put it back into the laksa soup. Turn off the heat.
Place the packet of bee hoon into a large pot. Pour boiling water over it and blanch for 1-2 mins.
Then pour the bee hoon into a colander and drain.
Dish the bee hoon into individual bowls. Scoop the laksa soup and some salmon chunks over it and garnish with cut onions, pineapple, shredded cucumber,torch ginger, chilli, mint leaves and lettuce. Serve while it is hot.
Notes
Rubbing the ends of the cucumber until the milky substance comes out helps to reduce the bitterness.
You need to adjust the soup to your family's preferred taste. If it is too sour, add a little bit more water or sugar. If it is not sour enough add a little bit of tamarind juice. Add more chilli powder if you prefer it to be spicier.
Most people use Mackerel but my neighbour T uses the most premium fish, Salmon. Salmon will give out its natural oil which is polyunsaturated. It is healthier and a good choice for those who are very health conscious. Generally most hawkers use fresh Sardine (Ikan Kembong) because it is cheapest, but for me, I really dislike using Sardine because its fishiness can really put people off just as it did to me.
Be careful not to overcook the salmon.
You can add a spoonful of prawn paste ('Hey Ko') if that is your preference.