Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles). Penang Asam Laksa recipe made easy for you to recreate. Clear tangy fish broth which teases and tantalizes your taste buds. Asam Laksa is a flavorful, tangy, and spicy Malaysian fish based rice noodle soup.

If I remember correctly, sometimes Mom will use ikan parang/sai toh yee. 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. You can have Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) using 23 ingredients and 4 steps. Here is how you cook it.

Ingredients of Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles)

1. Prepare 450 g of Mackerel (guts and gills removed).
2. It's 1 litre of Water.
3. You need 500 g of Rice Noodles.
4. It's of aromatics;.
5. Prepare 3 sticks of Ginger Flower (halved.
6. It's 2 sticks of Lemongrass (bruised).
7. Prepare 12 Sprigs of Vietnamese Mint.
8. Prepare 1 cup of Tamarind Juice.
9. It's 3 pc of Tamarind Slices.
10. It's of Blended Paste (blend well);.
11. Prepare 20 g of Dried Chilli (rehydrate, deseed).
12. Prepare 40 g of Shallots.
13. You need 20 g of Galangal.
14. It's 10 g of Turmeric.
15. It's 25 g of Fermented Shrimp Paste (belacan).
16. Prepare as needed of Salt.
17. You need of Toppings;.
18. Prepare 1 pc of Cucumber (cut into thin match sticks).
19. It's 3 pc of Red Chilli (sliced thinly).
20. It's 1 pc of Red Onion (sliced thinly).
21. Prepare 1 stalk of Ginger Flower (sliced thinly).
22. Prepare as needed of Calamansi Lime (halved).
23. Prepare as needed of Mint Leaves.

Assam Laksa, Malaysian Sour and Spicy Fish Soup Noodles, Penang Asam Laksa. 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 With perfect balance of tartness and spicy flavor, Assam laksa is uniquely Malaysian as there is nothing quite like it in the Southeast Asia region. Asam laksa is usually served with thick round rice noodles, but thin rice noodles or a combination of both can be used too. Asam laksa is a popular Indonesian and Malaysian food.

Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) instructions

1. 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..
2. 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..
3. OPTIONAL; techincally the broth is done, but I prefer to blend the broth to give it a better texture and body. Entirely optional..
4. 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)..

Totally different with curry laksa you have heard of. Sweet and sour (can be spicy too) fish soup with its distinctive flavor. Primary Ingredient: Shallot, Fish Sauce, Laksa Leaves, Chili. Laksa - the iconic Malaysian spicy coconut noodle soup! An incredibly rich, fragrant, complex flavoured broth loaded with all the essential classic Laksa toppings.