On Valentine morning market walk about, bought 4 ripe tomatoes, chilli paste and finely chopped onion for one and a half free range chicken, laksa leaves(daun kesum), torch ginger flower (bunga kantan)… Leftover assam paste in the kitchen.
2-3 tbsps of oil to cook onion till fragrant, follow by quartered tomatoes untill soften – then add chilli paste according to taste and cook till chilli oil appears on the side of the pot. Add assam paste water according to degree of sour taste preferred. Add chicken to cook until the meat tenderness desired. Add finely cut laksa leaves and torch ginger flower.
My mother like laksa without sambal, coconut milk and the usual spices. She loves to serve this version of laksa gravy with steam or fried fish. I like it as it is less hassle than the full version of asam laksa, laksa lemak and kari laksa. I love the fragrance of laksa leaves and torch ginger flower. Next round I should garnish this dish with finely sliced torch ginger flower, red chilli and mint leaves. Mental note: Next time fry the chicken a little on the outside before cooking & remember to shoot photos. 🙁