Malaysia Street Food- Assam Laksa

Ingredients

1 kilo ordinary spaghetti-- cooked, drained and mixed with a little cooking oil (or any other laksa type noodles from asian shops)

3 large tins of tuna (or equivalent in fresh or frozen boneless fish)

2 tins of pineapple cubes in syrup (cut them up if they come in round slices)

One large onion diced; 1/2 to 1 cup of fish sauce (according to taste)

2 to 3 tablespoons of sambal olek chilli paste (or any other kind of chilli paste eg with blachan)

2 to 3 tablespoons of lemon juice

3 tablespoons of assam (tamarind)

3 sticks of lemon grass (serai, cut into strips)

2 tablespoons of cooking oil; sugar and salt to taste; laksa leaves (optional)

For garnishing

One large onion sliced finely, 250 gms of bean sprouts washed and drained.

One bunch of mint leaves

Black prawn paste (hay kol) (optional).

Method

Soak the assam in 1/2 litre of very warm water for 10 mins breaking up the assam with a spoon

Remove the assam seeds and keep the water. (if you cannot get assam then add lemon juice in 1/2 litre of water)

In a large pot, heat oil and add onion and sambal olek chilli paste and lemon grass

Stir fry and add the assam water, tuna (and /or fresh or frozen fish), fish sauce, and the pineapples including the syrup.

Add enough water to make a generous soup and bring to boil. Let simmer for 15 to 20 minutes.

Season with sugar and salt (to taste) and add lemon juice and laksa leaves (optional) before serving.

Serve in large bowls by pouring the hot soup over spaghetti or noodles garnished with a little bean sprouts, raw chopped onion and mint leaves. You can add a little black prawn paste (hay kol) (optional) as they do for Penang Laksa.

You can also garnish with cooked prawns.