Why recepie famous for?
Asam laksa is not an easy dish to make. Because I want to be able to make it at home more often, I was tempted to simplify the recipe. Sometimes, my quest to make cooking easier goes overboard - canned food and bottled spices.
Ingredients
4 fresh red chili
10 dried chili
1 inch fresh turmeric
3 stalks lemongrass
2 slices (20 g) galangal
120 g large shallots
3 cloves garlic
15 g (2 tbsp) belacan powder
150 g fresh pineapple
STOCK
60 g tamarind soaked in 6 cups of water, squeezed and strained
8 stalks (30 g) of laksa leaves (kesum)
1/2 torch ginger flower
5 sardine/ mackerel/ kembong
SEASONINGS
1 - 3 tbsp sugar
2 - 3 tbsp prawn paste (hae koe)
1 tsp salt
NOODLES & VEGETABLES TOPPINGS
400 g laksa noodles, cook to softened
100 g pineapple slices, sliced and julienned
100 g cucumber, sliced and julienned
1 onion, sliced
8 stalk of mint
Lettuce
1/2 torch ginger flower, sliced finely
Instructions
STEP 1PREPARE TAMARIND WATER: Squeeze tamarind in 6 cups of water. Set aside.
STEP 2PREPARE INGREDIENTS FOR LAKSA PASTE: Soak all laksa paste ingredients (except belacan and pineapple) in a large bowl of water. Remove skin of galangal, turmeric, and onions. Deseed chili.
STEP 3BLEND LAKSA PASTE: Chop laksa ingredients, add a little water, and blend laksa paste in a blender.
STEP 4BOIL STOCK: Add blended laksa paste, tamarind water, laksa leaves (tied into a knot), and torch ginger stalk. Mix well. Bring to a boil, then simmer for 20 minutes.
STEP 5COOK NOODLES & PREPARE TOPPINGS: While stock is boiling, cook noodles in boiling water. Remove with a sieve and drain. Set aside. Slice vegetables for asam laksa toppings. Place on a plate.
STEP 6SEASON: When broth is ready, remove laksa leaves. Season with sugar, salt, and prawn paste.
STEP 7COOK FISH: Add fish into boiling broth. Cover and let it cook for another 6 minutes. Turn off heat. Remove fish, debone, and put fish flakes back into the soup. Mix well.
STEP 8SERVE. Pour soup over noodles. Top with vegetables (pineapple, cucumber, lettuce, onions, mint and torch ginger). Drizzle with diluted prawn paste, if you like.
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