Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive 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.
Great recipe for Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles). Another famous dish that Penang does extremely well. The channel Flavours of Asia makes an excellent tutorial on this dish on YouTube.
Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most favored of current viral meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. 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 wonderful.
To get started with this recipe, we have to prepare a few components. You can cook asam laksa (spicy and tangy fish broth with rice noodles) using 23 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
- Prepare 450 g Mackerel (guts and gills removed)
- Get 1 litre Water
- Prepare 500 g Rice Noodles
- Make ready aromatics;
- Prepare 3 sticks Ginger Flower (halved
- Get 2 sticks Lemongrass (bruised)
- Get 12 Sprigs Vietnamese Mint
- Take 1 cup Tamarind Juice
- Take 3 pc Tamarind Slices
- Get Blended Paste (blend well);
- Get 20 g Dried Chilli (rehydrate, deseed)
- Make ready 40 g Shallots
- Take 20 g Galangal
- Get 10 g Turmeric
- Get 25 g Fermented Shrimp Paste (belacan)
- Take as needed Salt
- Get Toppings;
- Get 1 pc Cucumber (cut into thin match sticks)
- Get 3 pc Red Chilli (sliced thinly)
- Make ready 1 pc Red Onion (sliced thinly)
- Get 1 stalk Ginger Flower (sliced thinly)
- Take as needed Calamansi Lime (halved)
- Make ready as needed Mint Leaves
To serve, simply put the rice noodles in a bowl and ladle the boiling soup onto the noodles. Topped with fish flakes, cucumber, pineapple, lettuce, red chillies, bunga kantan, mint leave and shrimp paste. The rice noodle in hot and tangy fish broth is comfort food to me like what shepherd's pie is to the English. Asam Laksa uses a lot of tamarind, both tamarind paste and tamarind peel, hence its name (asam is tamarind in Malay).
Instructions 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).
The thing is, I've been craving for Asam Laksa, missing the flavourful, tangy and spicy fish broth with smooth & chewy rice noodles as well as the different textures/colours toppings for the laksa. And no, Asam Laksa is definitely not available where I stay currently (in Thailand). If there is one Malaysian dish that beats rendang and curry laksa, it is asam laksa. A rice noodle soup flavoured with a heady fish broth made from tamarind, galangal, lemongrass, turmeric and ground chillies, topped with flaked fish, tropical herbs, tangy pineapple and crunchy cucumber, asam laksa has won the hearts and palates of Malaysians and visitors alike. Assam laksa, also spelled as Asam laksa, the piquant, pungent, sour, and fiery hot noodle dish with fresh vegetables bathed in a fish broth is a Penang Nyonya creation.
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