Asam Laksa
Ingredients
The broth
-
1.5
lb
mackerel fish
-
8
cups
water
-
5
pieces
asam keping, peeled tamarind
The spice paste
-
15
pieces
dried red chilies
-
5
pieces
fresh red chilies
-
8
small
shallots
-
1
inch
galangal
-
2
tablespoons
belacan, shrimp paste
-
1
stalk
lemongrass
Tamarind juice
-
1
golf ball size
tamarind
-
½
cup
water
Seasonings
-
1
teaspoon
salt
-
2
tablespoons
sugar
Garnishing
-
1
cucumber
julienned
-
1
bunch
mint leaves
-
1
bunch
polygonum leaves
-
1
piece
bungan kantan, torch ginger flower
-
1
red onion
sliced thinly
-
1
lettuce
thinly cut
-
1
red chili
cut into small slices
-
1
small
pineapple, cut into short strips
Condiment
-
1
spoonful
Heh Ko, shrimp paste
Instructions
- Clean the fish by removing scales and guts, then boil in water for about 10 minutes.
- Transfer the cooked fish to a bowl to cool, strain the fish stock, and add tamarind and polygonum leaves.
- Remove the flesh from the fish, discard bones, and return the fish meat to the stock.
- Grind the spice paste ingredients until fine and sauté in oil until aromatic.
- Add the spice paste to the boiling stock and extract tamarind juice, adding it to the stock.
- Taste the stock and adjust seasoning with salt and sugar as needed.
- In a serving bowl, add laksa noodles and garnish with vegetables, then pour fish broth over and serve with shrimp paste.
Nutrition Facts (estimated)
Servings
4
Calories
565
Total fat
21g
Total carbohydrates
60g
Total protein
61g
Sodium
1124mg
Cholesterol
202mg
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