Asam Laksa Recipe
A flavorful, tangy, and spicy Malaysian fish based rice noodle soup.
- 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
- 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)
- 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.
- Place ikan kembong, water and asam gelugor in a stockpot or casserole and bring to a boil. Simmer until ikan kembong are cooled.
- Remove fish and set aside to cool, flake the fish to remove cooked fish meat. Discard bones and head.
- 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.
- Season with salt and sugar to personally liking.
- Add ikan kembong flakes and mix well.
- Pour Zero Noodles directly into serving bowls and ladle hot asam laksa broth over.
- Garnish with a little of each garnishing condiment and drizzle a generous amount of heh koh with a soup spoon over the top.
- Serving immediately. Enjoy!
Recipe by Alan Goh from Singapore Home Cooks