Assam Laksa
Sunday, 15. June 2008, 07:14:09
In Japan, people barely eat tamarind. I might have eaten it in Thai or Indian restaurants in Tokyo, but I never recognised as such. It is here in UK I discovered I like tamarind. And even more recently I learned assam is the Malay word for tamarind (correct me if I am wrong 
) [read fbaggins' comment below]. Before, I knew Assam only as a place in India (like 'Assam' tea). This is why I decided to try Assam laksa in one of the Chinese-Malay diners in Birmingham.
If we want to find a good food, we need to do some research
. I googled "assam laksa, Birmingham", and I found a blog post from a Malay guy who ate a bowl of assam laksa in a restaurant and found it a far-cry from the authentic ones he eat in Malaysia, even though he paid more than £5.
He did not mention the name of the restaurant, but I happenend to know which restaurant serves assam laksa for £5 ca. So I decided to try it in another restaurant paying even more.
This is what I got.
As garnish, there is a wedge of lemon, one small sardine, shredded pineapple and cucumber, sliced red chili, and rather oddly, a sprig of mint. I would have prefered coriander or Thai basil instead of mint (that said, according to this article in Wikipedia, it is normal Asam laksa is served with mint), and lime instead of lemon. The noodles are made of white rice-flour, and thick not very thick noodles).
So, as garnish wise, there is nothing spectacular. Only one small fish and no meat.
What is remarable for this dish, however, is the broth. It is thick, tangy (from tamarind) and full of flavour with exceptional fishiness. It was not a simple fish stock, but, I think, the fish was dissolved into the broth by the power of mixer.
Very nice!
Next time, I will try also at the other restaurant selling it for less. I am so investigative!
)If we want to find a good food, we need to do some research
. I googled "assam laksa, Birmingham", and I found a blog post from a Malay guy who ate a bowl of assam laksa in a restaurant and found it a far-cry from the authentic ones he eat in Malaysia, even though he paid more than £5.He did not mention the name of the restaurant, but I happenend to know which restaurant serves assam laksa for £5 ca. So I decided to try it in another restaurant paying even more.
This is what I got.
As garnish, there is a wedge of lemon, one small sardine, shredded pineapple and cucumber, sliced red chili, and rather oddly, a sprig of mint. I would have prefered coriander or Thai basil instead of mint (that said, according to this article in Wikipedia, it is normal Asam laksa is served with mint), and lime instead of lemon. The noodles are made of white rice-flour, and thick not very thick noodles).
So, as garnish wise, there is nothing spectacular. Only one small fish and no meat.
What is remarable for this dish, however, is the broth. It is thick, tangy (from tamarind) and full of flavour with exceptional fishiness. It was not a simple fish stock, but, I think, the fish was dissolved into the broth by the power of mixer.
Very nice!
Next time, I will try also at the other restaurant selling it for less. I am so investigative!
WIDGETIZE