I'm dedicating this blog post all the way to Hamburg. Mmmmm....bet this will blow your appetite all out of proportions.
On Sunday, after a few dramas with availability of ikan parang and lai-fun, we managed to whip up mum's specialty dish. It involved a total of five hours of onion and fish peeling by three pairs of capable hands; and more than six hours of continuous simmering of the soup stock to perfection.
Photo evidence of the six sizable ikan parang (too bad I forgot the 'before' photos so we'll just have to settle for the 'after') all nicely and carefully de-boned.....
......array of colourful vegetables to complement the dish.....
.....the 'kia-su' size stockpot filled to the brim with fragrant soup.....
.....vegetables all cut up together with condiments ready to satisfy mouth-slobbering appetites....
....ta'da!! Now this is what I call The Ultimate Assam Laksa. No cost, ingredients or effort was spared in the making. This is what I would call a priceless dish - nothing else can compare.
....the Attendants, and more. Family and friends came from near and far to savour mum's specialty. Just to let you know how popular her dish is: I have a friend whom I lost touch since 1997, but recently came in contact again through Facebook. At the mention of assam laksa, she straightaway said that she would be there at first invite, come rain or shine. Imagine, after 14 years, she can still remember mum's assam laksa. Must be daaammmn (pardon my French) delicious. FYI, she came.
This was a good opportunity for a get together and enjoy great food, great catch-ups and for the kids, great fun.
Uncle Chong, we still have a couple of bowls leftover if you want to catch the next flight over :)
3 comments:
Waaaaaaaaaaaaah suddenly my taste returned to my tongue, 1001%!!!.....after the OP...6 years ago.Waaaaah....how the time flies...like the ones flying around and after your food.Did Oma(Poh Poh) reserve at least 1.5 liters of that master sauce in the freezer for me??????
A very happy birthday to you Chloe and may all your dreams come true.
Waaaah..the 2 handsome guys really gave me some inspiration and innovation to speed up the separation of the fish from the bones.Maybe it is faster if we cut the fish in filets and do not over boil the filets,so that the taste of fish,the lemak taste will remain.And with a fork,strip the meat of the fish from left to the right(for righthander),instead of using the fingers like testing the mahjong stones!No wonder it is so slow.
So order so(this is Tak Kok,meaning (afterall), the fish head and the main middle bone will make a good soup and when you campur the shells of prawns into the soup,then you will have a laksa "made in Hamburg", and lecker,lecker!
And this is Mr Minit(minute)laksa from Mr Experimento Hamburgo.In boiling water add in tomato paste(sour taste),Mama Sita Sinigang(sour asam powder in packets),chicken stock powder,lots of small onions,a bit sugar,a spoon of sambal oelek,sardine in cans and separate the oil form the fish and crush them with a fork and into boiling soup...and VOILA!!!...Laksa Hamburg-another country another taste and only in about 20 minutes of preparation time.I eat them with rice noodles soaked in water.
Post a Comment