Wednesday, 1 October 2014

Product Review: Richmond Penang Assam Laksa Paste

This post was sponsored by MATRADE's Malaysian Kitchen Program.
A spicy and sour fish-based soup from Malaysia, Assam laksa is a fiery treat.
It is difficult to make Assam laksa from scratch so we enjoyed using this recipe base for our favourite laksa, the Penang Assam Laksa using the pre-made Paste.
The recipe traditionally calls for the use of ikan kembung or mackerel but we’ve found that sardines work pretty well as a substitute. The paste is brilliant and the Assam laksa we made tasted completely authentic. Highly recommended!

Richmond Penang Assam Laksa Paste 250g from Oriental Merchant
Cap Nelayan Petis Udang (hae koh) from Oriental Merchant
De-boned ikan kembung/ mackerel/ sardines
Finely sliced cucumber, onions, red chillies. pineapple, lettuce, mint, "
Thick rice noodles 
Hae koh (蝦羔) - thick sweet prawn/shrimp paste.
Cooking instructions

Add 1 litre of water to paste. Boil and add deboned fish (optional). To make the soup more sour, you can add pineapple juice or vinegar. Serve with thick rice noodles, fresh mint, fish meat, diced chilli, freshly sliced onions and prawn paste (hae koh). ENJOY!

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