Asam Laksa
Asam Laksa is a flavorful and tangy noodle soup that is a popular dish in Malaysian cuisine. The soup base is made with tamarind (asam), which gives it a distinctive sour taste. It typically features rice noodles and is often served with a variety of ingredients such as fish flakes, cucumber, pineapple, mint, and onions.
Ingredients:
For the Laksa Paste:
- 10 to 12 dried red chilies (soaked in hot water)
- 3 stalks lemongrass (white part only, sliced)
- 4 shallots (peeled and sliced)
- 4 cloves garlic (peeled)
- 1-inch piece of galangal (peeled and sliced)
- 1-inch piece of turmeric (or 1 teaspoon turmeric powder)
- 1 tablespoon dried shrimp paste (belacan)
Other Ingredients:
- 200g rice vermicelli or rice noodles (cooked according to package instructions)
- 200g mackerel or any white fish, poached and flaked
- 1 cup pineapple chunks
- 1 cucumber, julienned
- 1 red onion, thinly sliced
- Mint leaves and laksa leaves (daun kesum), for garnish (optional)
For the Broth:
- 6 cups fish or vegetable stock
- 3 tablespoons tamarind paste (mixed with 1 cup of water, strained)
- 2 tablespoons oil
- 1 tablespoon sugar
- Salt to taste
Instructions:
Laksa Paste:
- In a blender, combine all the laksa paste ingredients and blend into a smooth paste.
Broth:
- Heat oil in a pot and sauté the laksa paste until aromatic.
- Add fish or vegetable stock and bring to a boil.
- Stir in tamarind juice, sugar, and salt. Simmer for 10-15 minutes.
Assembling the Laksa:
- Prepare rice vermicelli according to package instructions and divide into serving bowls.
- Pour the hot broth over the noodles.
- Top with flaked fish, pineapple chunks, cucumber, and sliced onions.
- Garnish with mint leaves and laksa leaves (daun kesum), if available.
Enjoy your homemade Malaysian Asam Laksa! Adjust the spice level and sourness to your preference.
