Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how 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 little bit unique. This is gonna smell and look delicious.
Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something that I have loved my whole life.
Asam Laksa is another popular dish in Malaysia. It is a dish with thick rice noodles served with a sour and slightly spicy fish based broth. Penang Asam Laksa recipe made easy for you to recreate.
To get started with this particular recipe, we must first 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 cook that.
The ingredients needed to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
- Get Mackerel (guts and gills removed)
- Prepare Water
- Make ready Rice Noodles
- Take aromatics;
- Make ready Ginger Flower (halved
- Make ready Lemongrass (bruised)
- Take Vietnamese Mint
- Make ready Tamarind Juice
- Prepare Tamarind Slices
- Take Blended Paste (blend well);
- Make ready Dried Chilli (rehydrate, deseed)
- Make ready Shallots
- Prepare Galangal
- Take Turmeric
- Make ready Fermented Shrimp Paste (belacan)
- Prepare Salt
- Get Toppings;
- Prepare Cucumber (cut into thin match sticks)
- Prepare Red Chilli (sliced thinly)
- Make ready Red Onion (sliced thinly)
- Prepare Ginger Flower (sliced thinly)
- Get Calamansi Lime (halved)
- Get Mint Leaves
This noodle dish is served in a tangy fish broth that teases and tantalizes the taste buds. This authentic asam laksa noodle dish is easily recreated by using fresh mackerel and a bunch of herbs. Assam Laksa, Malaysian Sour and Spicy Fish Soup Noodles, Penang Asam Laksa. Asam laksa is usually served with thick round rice noodles, but thin rice noodles or a combination of both can be used too.
Steps 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).
Asam laksa is a popular Indonesian and Malaysian food. Totally different with curry laksa you have heard of. Sweet and sour (can be spicy too) fish soup with its distinctive flavor. Laksa - the iconic Malaysian spicy coconut noodle soup! Laksa as we know it here in Australia is made with a coconut broth that is spicy and fragrant.
So that’s going to wrap this up for this exceptional food asam laksa (spicy and tangy fish broth with rice noodles) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
