Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Penang Asam Laksa recipe made easy for you to recreate. Clear tangy fish broth which teases and tantalizes your taste buds. Asam Laksa is another popular dish in Malaysia.
Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook asam laksa (spicy and tangy fish broth with rice noodles) using 23 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
- Take Mackerel (guts and gills removed)
- Prepare Water
- Make ready Rice Noodles
- Take aromatics;
- Take Ginger Flower (halved
- Get Lemongrass (bruised)
- Make ready Vietnamese Mint
- Get Tamarind Juice
- Prepare Tamarind Slices
- Make ready Blended Paste (blend well);
- Get Dried Chilli (rehydrate, deseed)
- Prepare Shallots
- Take Galangal
- Get Turmeric
- Prepare Fermented Shrimp Paste (belacan)
- Make ready Salt
- Get Toppings;
- Make ready Cucumber (cut into thin match sticks)
- Get Red Chilli (sliced thinly)
- Get Red Onion (sliced thinly)
- Make ready Ginger Flower (sliced thinly)
- Take Calamansi Lime (halved)
- Prepare 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.
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).
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 is going to wrap it up with this exceptional food asam laksa (spicy and tangy fish broth with rice noodles) recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
