Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have asam laksa (spicy and tangy fish broth with rice noodles) using 23 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
- Get 450 g Mackerel (guts and gills removed)
- Prepare 1 litre Water
- Make ready 500 g Rice Noodles
- Prepare aromatics;
- Make ready 3 sticks Ginger Flower (halved
- Get 2 sticks Lemongrass (bruised)
- Take 12 Sprigs Vietnamese Mint
- Get 1 cup Tamarind Juice
- Make ready 3 pc Tamarind Slices
- Get Blended Paste (blend well);
- Prepare 20 g Dried Chilli (rehydrate, deseed)
- Prepare 40 g Shallots
- Make ready 20 g Galangal
- Get 10 g Turmeric
- Prepare 25 g Fermented Shrimp Paste (belacan)
- Get as needed Salt
- Get Toppings;
- Take 1 pc Cucumber (cut into thin match sticks)
- Get 3 pc Red Chilli (sliced thinly)
- Make ready 1 pc Red Onion (sliced thinly)
- Make ready 1 stalk Ginger Flower (sliced thinly)
- Take as needed Calamansi Lime (halved)
- Prepare as needed Mint Leaves
Step by Step to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
- STOCK; Boil the entire mackerel in 1 litre of water for 10 minutes. Remove the fishes and let it cool. Once cooled, separate the fish meat from the bones. Flake the meat and set aside. Continue to boil the flesh for another 30 minutes. After that, strain the stock and discard the bones.
- BROTH; Heat the stock and add the blended paste, 2 lemongrass, 2 ginger flower, 8 sprigs vietnamese mint, tamarind juice and tamarind slice. Cover and let it simmer for 30 minutes. After that, discard the the aromatics and add the fish meat, season with salt.
- OPTIONAL; techincally the broth is done, but I prefer to blend the broth to give it a better texture and body. Entirely optional.
- ASSEMBLY; In a soup plate, place 100g of Rice noodles and pour in the broth. Top it with 20 g of Red Chilli, 20 g of Ginger Flower, 20 g of Red Onion, 1 Calamansi Lime, a few mint leaves and 40 g of cucumber. Optionally, you can also add pineapples and Hae Ko (shrimp paste).
So that is going to wrap it up for this exceptional food asam laksa (spicy and tangy fish broth with rice noodles) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My site becomes “the place to be” when it comes to asam laksa (spicy and tangy fish broth with rice noodles) cooking. Go on get cooking!