Assam Laksa Stock

Assam Laksa Stock
Cooking Time :15-20 mins
Servings :2-3
Level :Low
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  • 25 gm: Tamarind
  • 300 gm: Ikan kembong (Chubb or Indian mackerel, in flakes)
  • 2 stalks: Daun kesom or laksa (tamarind) leaf (polygonum)
  • 2 liters: Water
  • Spice Paste (grinded)
  • 1 stalks: Lemon grass
  • 5 nos.: Dried red chilies
  • 5 nos.: Fresh green chilies
  • 1/2 tsp: Belacan granules
  • 1 cm: Lengkuas
  • 15 nos.: Shallots
  • 0.25 cm piece: Fresh turmeric
  • Salt to taste
  • Sugar to taste


  • Strain the juice of tamarind in a cup of water and discard the seeds.
  • Bring the strain to boil and mix with spice paste.
  • Add Daun kesom or laksa (tamarind) leaf.
  • Add sugar and salt as per taste.
  • Simmer in medium flame for 15 minutes.
  • Mix flaked Ikan kembong and stir continuously till the desired consistency.
  • Remove from flame.
  • Garnish and serve hot with laksa noodles.

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Exchange recipes from mothers
from different parts of the country.
Its really simple!