The Asam Laksa is a Malaysian noodle dish, paired with a relatively thick broth.
Ingredients
- Mackerel or sardines fish
- Sweet potato noodles
- Pineapples
- Lime
- Romaine lettuce
- Green onion
- Cilantro
- Mint
- Asam Keping (asam galungu) or tamarind slices
- Dried chili — Remove the seeds & soak in hot water.
- Fresh chili — Remove the seeds.
- Fresh Thai chili — Remove the seeds.
- Shallot
- Belacan (shrimp paste)
- Tamarind paste
Instructions
- Steam the fish for about 10 minutes. Let it cool.
- Debone the fish.
- Grind the fish into paste.
- Boil some water & add the grinded fish paste, crushed & chopped lemongrass, Asam keping, and tamarind paste for about 15 minutes at low heat. This will create the soup.
- Filter the soup & throw away residue.
- Grind all chili, shallots, and Belacan. Add a little water if needed to help with grinding.
- Pour the grinded chili, shallots, and Belacan into the soup. Add salt & sugar/honey to add taste.
- Garnish the noodles and soup with slices of pineapples, cilantro, slices of shallots, chopped green onion, lime juice, and chopped fresh chili.