Asam Laksa Recipe

Rempah Ingredients

• 10 shallots, peeled and sliced
• 4-5 dried chilies, reconstituted in hot water
• 4-5 fresh red chilies, coarsely chopped
• 1 stalk lemongrass, lower white portion only sliced
• 1 thumb knob of turmeric root, peeled
• 1 tbsp belacan, lightly toasted
• 2-3 tbsp cooking oil

Main Ingredients

• 5-6 ikan kembong, gutted and gills removed. Can use Ikan selar or ikan parang as well
• 1 small tin sardines, flaked in a small bowl
• 3-4 pieces asam gelugor
• 1 stalk bunga kantan, sliced lengthwise into halves
• 3-4 sprigs daun kesum (laksa leaves)
• 1 litre water
• salt and sugar to taste

Other Ingredients and Garnishing Condiments

• 3-4 packets of Xndo Zero Noodles
• Half a cucumber, deseeded and julienned
• 2 sprigs mint leaves
• 1 medium bombay onion, peeled and sliced thinly
• 2 fresh red chilies, deseeded and sliced thinly
• 1 small sour pineapple, peeled and shredded
• 1 stalk bunga kantan, sliced thinly
• 4-5 calamansi limes, halved
• 1 small Chinese lettuce, rinsed and chopped coarsely
• A small bowl "heh koh" (rojak black prawn paste)

Directions:

1. Blend all the rempah ingredients together to form a paste.To a wok, add cooking oil and saute rempah paste until fragrant. Do not fry for too long.
2. Place ikan kembong, water and asam gelugor in a stockpot or casserole and bring to a boil. Simmer until ikan kembong are cooled. 
3. Remove fish and set aside to cool, flake the fish to remove cooked fish meat. Discard bones and head. 
4. Add sauteed rempah paste, sardines flakes, bunga kantan, daun kesum into the fish broth and bring to a boil. Lower flame and simmer for 15-20 min. 
5. Season with salt and sugar to personally liking. 
6. Add ikan kembong flakes and mix well.
7. Pour Zero Noodles directly into serving bowls and ladle hot asam laksa broth over.
8. Garnish with a little of each garnishing condiment and drizzle a generous amount of heh koh with a soup spoon over the top. 
9. Serving immediately. Enjoy!

Recipe by Alan Goh from Singapore Home Cooks