Asam Laksa Recipe
 Hawker Delight Recipes

Ingredients:

Ground spice(A):
15
15
150 g
10
40 g
2 cm
1 tsp

(B):
4 tbsp
300 ml
10 sprigs
3 pieces
3 stalk
1.8 litres

(C):
1 kg
1 cup
1 kg

Seasoning:
2 tbsp
 

Garnishing:
1
1
1/2
1
2

fresh red chilies
dried red chilies
shallots
cloves garlic
galangal (lengkuas)
knob fresh turmeric root
belacan stock granules

tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
water
polygonum leaves (daun kesom)
dried tamarind skin (asam keping)
lemon grass, lightly smashed
water

mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
water
fresh laksa noodles

sugar to taste
salt to taste

wild ginger bud (bunga kantan), halved and finely shredded
cucumber shredded
pineapple, sliced and shredded
onion, finely sliced
red chilies, seeded and sliced
A few sprigs mint leaves (daun pudina)
prawn paste (har koe), diluted with water to a drizzle consistency
 

Method:

1. Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.

2. Put tamarind juice, ground ingredients (A), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 1-2 minutes.

3. To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve prawn paste separately.