Twitch broadcast #3 and yes, I know it looks like my studio suffered a bomb blast right before I went On Air. To be fair, I was just trying to follow advice to take it easy and make everything from scratch – live streaming on Twitch is all about inviting your buddies to virtually hang out with you in your kitchen, not, they say, a formal, impersonal, cooking demonstration.
My audio played up again (of course) – I think it was a faulty usb cable that caused the crackling sound. I have the best microphones in the world, and I always give shoutouts to Rode Microphones for supplying them, but at this stage it wouldn’t surprise me to get a phonecall from their marketing department begging me to stop.
For the spice paste –
- 1 onion
- 4 cloves garlic
- 1 stalk lemongrass (bottom 5 inches only)
- 2-inch piece galangal
- 5 dried big chillies, soaked in boiling water for 10 minutes
- 1 Tbsp shrimp paste aka belacan
- 1-inch piece turmeric root
For the stock –
- 2.5 L water
- 1 kg mackerel
- 2 stalks lemongrass, bruised
- 250 ml tamarind concentrate (commercially available, or soak 3 Tbsp pulp in 250 ml hot water and strain)
- 3 pieces asam jawa (dried tamarind slices), optional
- 2 sprigs laksa leaves aka Vietnamese mint, optional
- 1 ½ Tbsp chicken powder
- 1 ½ Tbsp sugar
To serve –
- 1 kg fresh rice spaghetti aka lai fun noodles (recipe below)
- 3 Lebanesee cucumbers, cut into thin strips
- 2 cups pineapple, cut into thin strips
- 2 red onions, sliced thinly
- 2 fresh red chillies, sliced
- 1 x ginger flower bud (bunga kantan), shredded
- Handful of mint leaves
- 1/2 cup prawn paste (hae ko), simmered with 80ml water to a slightly thick sauce
- Combine spice ingredients in Thermomix or Thermocook and blend to a paste.
- Steam or boil fish until just cooked; remove and allow fish to cool.
- Add remaining stock ingredients and all the spice paste to the fish broth, simmer for 30 minutes.
- Flake the fish and discard bones.
- Divide noodles between bowls, pour over hot broth and top with fish. Garnish with toppings and spoonful of prawn paste sauce.
Homemade Lai Fun Noodles
- 2 cups rice flour
- 2 tbsp tapioca starch
- 500 ml boiling water
- 1-2 tsp salt
- Combine all ingredients and mix well. Allow to cool until manageable, then knead lightly to a pliable texture.
- In this broadcast I used a noodle mould though you would traditionally pinch pieces from the dough and roll then into long strips by hand.
- Cook in boiling water for about a minute, remove and toss with oil to prevent them from clumping together.
- Briefly blanch in hot water to remove oil before use.