Assam Laska

Assam Laska is a traditional dish that originates from the picturesque state of Assam in Northeast India. It is a hearty soup made from a base of Assam tea, lentils, vegetables, and an assortment of spices. The dish is known for its rich aroma, vibrant color and complex flavors that reflect the cultural diversity of the region.

Assam Laska traces its roots to the lush tea gardens and vibrant markets of Assam, where it has been cherished for generations as a wholesome and nourishing meal. The dish reflects the culinary traditions of the Assamese people, who have perfected the art of blending tea with local ingredients to create a unique gastronomic experience.

Assam tea, which serves as the foundation of Assam Laska, is renowned for its robust flavor and full-bodied character. It is cultivated in the fertile plains of Assam, where the unique climate and soil conditions contribute to its distinctive taste. The tea leaves are carefully handpicked and processed to preserve their natural oils and flavors, resulting in a brew that is bold, malty, and invigorating.

To prepare Assam Laska the following ingredients are required
Assam tea: The star ingredient that imparts its signature flavor to the dish.
Lentils: Red or yellow lentils are commonly used to add texture and protein.
Vegetables: A variety of vegetables such as carrots, potatoes, beans, and tomatoes are chopped and added to the soup.
Spices: A blend of aromatic spices including ginger, garlic, turmeric, cumin, and coriander enhances the flavor profile of the dish.
Tamarind paste: For a hint of tanginess.
Coconut milk: To add creaminess and balance out the spices.
Garnishes: Fresh cilantro, lime wedges, and fried shallots elevate the presentation and flavor of the dish.

Ingredients:
200g rice vermicelli noodles
200g flaked fish
4 cups fish or vegetable stock
2 tbsp tamarind paste
1-2 tbsp palm sugar (or brown sugar)
2-3 tbsp fish sauce
1-2 tbsp soy sauce
1 lemongrass stalk, bruised
3-4 kaffir lime leaves
1 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, minced
1 tbsp shrimp paste
1-2 red chilies, sliced (adjust to taste)
Garnishes: cucumber, pineapple, mint, cilantro, red onion, and hard-boiled eggs
Instructions:
i. Cook the rice vermicelli noodles according to the package instructions then drain and keep it aside.
ii. In a large pot heat the vegetable oil over medium heat and add the onion, garlic, shrimp paste, and red chilies and Cook it for 2-3 minutes until the onions are soft and translucent.
iii. Add the fish stock, tamarind paste, palm sugar, fish sauce, soy sauce, lemongrass, and kaffir lime leaves to the pot.
iv. Now, add the flaked fish to the broth and cook for another 5-7 minutes
v. To serve, place a portion of rice vermicelli noodles in a bowl and ladle the hot broth over the noodles. vi. Top with cucumber, pineapple, mint, cilantro, red onion, and a halved hard-boiled egg.

Laksa and Asam Laksa are both popular noodle soups from Malaysia, but they have some key differences in their preparation as per the followings:
Base/flavor profile:
Laksa: Laksa typically has a rich and creamy coconut milk-based broth that is spiced with ingredients like lemongrass, galangal, and turmeric.
Asam Laksa: On the other hand Asam Laksa has a sour and tangy broth made with tamarind, fish, and various spices.
Ingredients:
Laksa: Laksa often contains seafood (like prawns or fish cakes), chicken, along with rice noodles.
Asam Laksa: Asam Laksa traditionally uses mackerel fish in its broth, giving it a strong fish flavor.
Region:
Laksa: Laksa is more commonly associated with the Peranakan cuisine of Malaysia and Singapore.
Asam Laksa: Asam Laksa is a specific type of laksa that is more closely associated with the Penang region of Malaysia.