Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, asam laksa (spicy and tangy fish broth with rice noodles). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something that I’ve loved my whole life.
Asam Laksa is a flavorful, tangy, and spicy Malaysian fish based rice noodle soup. It is a dish not to be missed when visiting Malaysia. In Malaysia, ikan kembung (chubb mackerel) is the most popular fish used in Asam Laksa.
To begin with this particular recipe, we have to first 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 450 g Mackerel (guts and gills removed)
- Prepare 1 litre Water
- Prepare 500 g Rice Noodles
- Get aromatics;
- Make ready 3 sticks Ginger Flower (halved
- Make ready 2 sticks Lemongrass (bruised)
- Get 12 Sprigs Vietnamese Mint
- Get 1 cup Tamarind Juice
- Prepare 3 pc Tamarind Slices
- Make ready Blended Paste (blend well);
- Prepare 20 g Dried Chilli (rehydrate, deseed)
- Get 40 g Shallots
- Prepare 20 g Galangal
- Take 10 g Turmeric
- Take 25 g Fermented Shrimp Paste (belacan)
- Get as needed Salt
- Get Toppings;
- Make ready 1 pc Cucumber (cut into thin match sticks)
- Prepare 3 pc Red Chilli (sliced thinly)
- Prepare 1 pc Red Onion (sliced thinly)
- Make ready 1 stalk Ginger Flower (sliced thinly)
- Get as needed Calamansi Lime (halved)
- Get as needed Mint Leaves
Even food explorer guru Anthony Bourdain loves this sour and spicy noodle dish. Asam laksa is a Peranakan noodle dish that comes with a sour fish and tamarind-based broth. 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.
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).
Totally different with curry laksa you have heard of. Sweet and sour (can be spicy too) fish soup with its distinctive flavor. 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 a flavorful, tangy, and spicy Malaysian fish based rice noodle soup. It is a dish not to be missed when visiting Malaysia.
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