Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 600 gm: Flaked ikan kembong
- 50 gm: Tamarind, strained
- 3-4 stalks: Daun kesom (polygonum)
- Salt to taste
- Sugar to taste
- 4 litres: Water
- Spice Paste (grind together)
- 30 no: Shallots
- 1 tsp: Belacan granules
- 2 stalks: Lemon grass
- 10 no: Dried chillies
- 10 no: Fresh chillies
- 1.5 cm: Lengkuas
- 0.5 cm piece: Fresh turmeric
Directions
Mix water with tamarind and strain.
Bring tamarind water to the boil. Put in spice paste and daun kesom.
Add salt and sugar to taste. Simmer for 20 minutes. Put in flaked fish, stir well and remove from fire.
Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapple, big onions and chillies.
Add a few mint leaves and sprinkle some finely sliced ginger buds and add a tablespoon of shrimp paste (har koe).
Category:Indian Recipes
Category:Assamee
Category:Assamee Vegetarian