Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, asam laksa (spicy and tangy fish broth with rice noodles). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look 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 well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something which I’ve loved my whole life.
To get started with this particular 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):
- Make ready 450 g Mackerel (guts and gills removed)
- Get 1 litre Water
- Prepare 500 g Rice Noodles
- Make ready aromatics;
- Take 3 sticks Ginger Flower (halved
- Make ready 2 sticks Lemongrass (bruised)
- Prepare 12 Sprigs Vietnamese Mint
- Get 1 cup Tamarind Juice
- Make ready 3 pc Tamarind Slices
- Prepare Blended Paste (blend well);
- Make ready 20 g Dried Chilli (rehydrate, deseed)
- Prepare 40 g Shallots
- Take 20 g Galangal
- Prepare 10 g Turmeric
- Make ready 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)
- Get 1 pc Red Onion (sliced thinly)
- Make ready 1 stalk Ginger Flower (sliced thinly)
- Make ready as needed Calamansi Lime (halved)
- Prepare as needed Mint Leaves
It's served over rice noodles with cucumber, pineapple and mint garnish for a full meal in a bowl. This traditional Malaysian soup-like dish is perfect for any spice fans! Penang Assam Laksa (Nyonya Rice Noodles In Spicy, Tangy Fish Broth) As temperature falls, there's nothing like indulging in a big bowl of hot steaming noodles soup to keep yourself warm, is there? For me, slurping on some thick rice noodles glistening with rich, tangy fish broth sounds just about heavenly right now.
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's one dish that I am crazy about, it must be asam laksa. This noodle has all combination of flavours: sour, spicy, sweet, salty, and umami. The thick broth made from local spices, tamarind, and fish flakes is divine.
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