Malaysian Asam Laksa

The Asam Laksa is a Malaysian noodle dish, paired with a relatively thick broth.

• 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

1. Steam the fish for about 10 minutes. Let it cool.
2. Debone the fish.
3. Grind the fish into paste.
4. 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.
5. Filter the soup & throw away residue.
6. Grind all chili, shallots, and Belacan. Add a little water if needed to help with grinding.
7. Pour the grinded chili, shallots, and Belacan into the soup. Add salt & sugar/honey to add taste.
8. Garnish the noodles and soup with slices of pineapples, cilantro, slices of shallots, chopped green onion, lime juice, and chopped fresh chili.