My favourite stomach feed

I actually have quite a few but I had this 2 Sundays' back. Don't start drooling now..hehhehe

My mom, the greatest cook on earth, makes Assam Laksa or Penang laksa occasionally on weekends. This particular version of a local delicacy is more prominent in the Northen part of my country. I'm not entirely sure where it originates from or what its called in English but here is an excerpt from Wiki (don't we just love Wiki??!!) :

Assam laksa is a sour fish-based soup. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used.

The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, "daun kesum" (Vietnamese mint or laksa mint) and pink bunga kantanvermicelli). And topped off with "petis udang" or "hae ko", a thick sweet prawn/shrimp paste. (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli) And topped off with "petis udang" or "hae ko", a thick sweet prawn/shrimp paste.

If you like Thai tomyam, I think you might enjoy this or you might not cos the soup base is fish. Not many are crazy over fish.