Episode: 8/21
Broadcast: Saturday September 23rd

Chris Dittmar rolls up his sleeves and learns the art of a cooking a great Laksa with Cheong Liew. The Fleurieu Fiesta is about to get underway and it promises to be another gourmet extravaganza. Cheong Liew is the Ambassador of the festival and a great advocate for Fleurieu produce. Fiesta provides a great opportunity for growers, chefs, winemakers and food producers to showcase their produce and abilities and celebrate spring in this fantastic region.

www.fleurieufood.com.au
McLaren Vale & Fleurieu Visitors Centre
1800 628 410
Running throughout October


Fleurieu Fiesta Laksa (with Tommy Ruffs) by Cheong Liew

Ingredients:
600g Tommy Ruff, scaled, cleaned and washed
1.5 litres water
60g palm sugar
Salt to taste
150g tamarind juice
60g Thai shrimp paste (blachan)
30g black prawn head paste (heh koh)
1 pkt thick rice vermicelli (lye fun) pre-cooked in hot water,
chilled in cold water, drained
1 fresh lime

Ground Spice Paste (1):
6 shallots, peeled
2 stalks lemongrass, finely sliced
5cm fresh galangal, finely sliced & 5cm peeled turmeric
7 dried chillies, soaked in warm water for 15 minutes
5 fresh red chillies
Grind all the ingredients above in a spice grinder or blender until smooth and fine.

Ground Spice Paste (2):
4 pieces dried Assam skin
3 wild ginger flowers - sometimes available at Kuo Chi Oriental Supermarket
5-6 leaves Laksa mint
Grind all the above ingredients in a spice grinder or blender until smooth and fine.

Fresh Garnishes:
1 cucumber, peeled, cored, shredded
2 large red onions, sliced finely
1 bunch fresh mint
2 fresh red chillies, finely sliced
1 small pineapple, peeled, sliced into small triangles

Method:
Put Tommy Ruff in a saucepan, add 600ml water, bring to the boil, and gently simmer until cooked. Drain fish and cool. Retain cooking liquid. Separate fish meat from bones.
In a stock pot add the remaining water with ground spice paste (1). Bring to the boil, simmer for 20 minutes. Add the Thai shrimp paste, and the prawn head paste. Add ground paste (2), flaked fish, fish cooking stock, tamarind juice, palm sugar and simmer for 15 minutes.