Asam Laksa
Asam Laksan is a dairy free and pescatarian beverage. This recipe makes 4 servings with 910 calories, 102g of protein, and 35g of fat each. For $7.8 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. This recipe from Roti 'n' Rice has 229 fans. A mixture of lemongrass, lime, shallots, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is great. Users who liked this recipe also liked Penang Asam Laksa, Siamese Laksa (Laksa Lemak), and Tamarind Shrimps (Asam Ko Prawns).
Servings: 4
Preparation duration: 45 minutes
Cooking duration: 45 minutes
Ingredients:
¾ inch cube belacan (shrimp paste), toasted
1 small cucumber, julienned
7 dried chilies, seeded, soaked in warm water, and drained
2 torch ginger (bunga kantan), thinly sliced, optional
2 stalks lemongrass, bottom third only, thinly sliced
1 lime, cut into wedges
3 (20 oz/567g) chubb or yellowtail mackerel (ikan kembung), gutted and scaled
6 stalks mint leaves, stem removed
½ pineapple, julienned
2 red chilies, seeds removed and thinly sliced
3 red chilies, seeded, and cut into pieces
1 red onion, thinly sliced
2 packets (30 oz/950g) fresh thick rice noodles or 10 oz (283g) dried coarse vermicelli***
2 tsp salt
10 shallots, peeled, and cut into quarters
4 tbsp sweet shrimp paste (hei ko)
2 tbsp sugar
1 inch knob fresh turmeric, peeled
3 slices asam gelugor (dried tamarind skin)
¼ cup (60g) asam jawa (tamarind paste)**
12 to 15 stalks polygonum (daun kesom/Vietnamese coriander or mint)
Equipment:
bowl
pot
sieve
Cooking instruction summary:
Blend spice paste ingredients with cup (60ml) water. Transfer to a bowl.Rinse asam jawa. Place in a bowl with 1 cup (240ml) hot water. Stir to dissolve some of the pulp then strain for the juice. Discard pulp.Bring 8 cups (2 liters) water in a large pot to a boil. Add mackerel, lower heat to medium low and simmer for 15 minutes. Remove fish when cooked. Strain liquid with a metal strainer. You should get about 6 cups (1.5 liters) fish stock.Add tamarind juice, blended spice paste, asam gelugor, and daun kesum into pot with fish stock. Bring to a boil, lower heat, and allow it to simmer while you prepare the fish.When fish is cool enough to handle, remove bones and flake the meat. Break into small pieces but keep some in bigger chunks.Return flaked fish to the pot.Season the soup with sugar and salt.Cook noodles in boiling water for 1 to 2 minutes. Remove and strain.Place some noodles in a bowl. Top with a little julienned cucumber, pineapple, onion, red chili, mint leaves, daun kesum, and torch ginger. Pour gravy over the noodles.Serve immediately with hei ko (shrimp paste) and lime wedges.
Step by step:
1. Blend spice paste ingredients with cup (60ml) water.
2. Transfer to a bowl.Rinse asam jawa.
3. Place in a bowl with 1 cup (240ml) hot water. Stir to dissolve some of the pulp then strain for the juice. Discard pulp.Bring 8 cups (2 liters) water in a large pot to a boil.
4. Add mackerel, lower heat to medium low and simmer for 15 minutes.
5. Remove fish when cooked. Strain liquid with a metal strainer. You should get about 6 cups (1.5 liters) fish stock.
6. Add tamarind juice, blended spice paste, asam gelugor, and daun kesum into pot with fish stock. Bring to a boil, lower heat, and allow it to simmer while you prepare the fish.When fish is cool enough to handle, remove bones and flake the meat. Break into small pieces but keep some in bigger chunks.Return flaked fish to the pot.Season the soup with sugar and salt.Cook noodles in boiling water for 1 to 2 minutes.
7. Remove and strain.
8. Place some noodles in a bowl. Top with a little julienned cucumber, pineapple, onion, red chili, mint leaves, daun kesum, and torch ginger.
9. Pour gravy over the noodles.
10. Serve immediately with hei ko (shrimp paste) and lime wedges.
Nutrition Information:
covered percent of daily need
