Asam Laksa Recipe

A very famous Malaysian noodle recipe. Asam laksa is a sour fish based soup serve together with either noodles or vermicelli. Variants of Assam Laksa can be found such as the Penang Asam Laksa, Johor  Laksa, Ipoh Laksa and others. The name of Penang, Johor and Ipoh is derived from different towns found in Malaysia indicating the cuisine original source.

Ingredients

5 Ikan Kembong / Mackerel (Steamed/ Poached, flesh removed, serve the liquid)
2 Stalkers Ginger Torch (Bunga Kantan)
1 Bundle Daun Kesum /Laksa Leaves
2 pcs Dried Tamarind/ Asam Keping
1 Onion (Minced)
2 Stalks Lemon Grass
2 tsp minced Red Chilies/ Chili Paste
½ " Belacan (toasted)
2 tbsp Shrimp Extract/ Otak Udang
1 Cucumber (Cut into match sticks size)
1/8 Pineapples (Thinly sliced/ cubes)
1 Red Chili or Bird's eye Chili (Cili Padi) (Thinly sliced)
50g White Cabbage (Shredded)
1 Hard Boiled egg (Cut into Wegdes/Sliced)
20gm Mint Leaves
1 Onion (Thinly Sliced)
3 Liter Water
Salt to taste
1 Kg Noodles/ Vermicelli (Blanched)

Method

1. Boil the water. Add in Bunga Kantan, Daun Kesum, lemon grass, asam keping, fish cooking liquid, minced onion and chili and toasted belacan, simmer for 20 minutes.
2. Add in the minced fish flesh, shrimp extract and salt to taste. Further simmer for 5 minutes.
3. Portion out the noodles in a bowl. Pour in hot gravy and topped it with cucumber, pineapple, shredded cabbage, slide onions, cili padi, and garnish with hard boiled egg and mint leaves.