If you like seafood and spice, you’ll love this Seafood Pineapple Tamarind Soup by Chef Ambrose Poh of AllSpice Institute. With the right balance of spicy and sour, it will awaken your appetite for a warming meal. This recipe uses the Rempah Kuning paste as its base.
- 120 g squid rings
- 100 g (6 pieces) half shell mussles
- 6 tiger prawns
- 100 g Rempah Kuning (see Rempah Kuning recipe)
- 2 tomatoes, cut wedges
- 60 g assam paste
- 2 stalks lemongrass, mashed
- 2 stalks laksa leaves
- 80 g fresh pineapples, diced
- 1 ginger flower, sliced
- 1 litre water
- 2 tsps ikan bilis seasoning
- 1 tsp sugar
- 1 tbsp cooking oil
Dissolve assam in ½ cup water and strain off the pulp. Refresh the Kuning rempah in a soup pot with lemongrass for 2 mins.
Add in the water and assam water with tomato to boil 5 mins, add in the laksa leaves, pineapple and ginger flower and simmer for 10 mins.
After 10 minutes of simmering, add in the seafood and adjust seasoning to taste. Soft tofu can be added for extra texture and taste.
Salted fish bones can be used for the stock, then, reduce the seasoning.