Easiest Way to Make Yummy Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles)

Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles). 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.

Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) It is a dish with thick rice noodles served with a sour and slightly spicy fish based broth. This noodle dish is served in a tangy fish broth that teases and tantalizes the taste buds. This authentic asam laksa noodle dish is easily recreated by Asam laksa may be the best laksa ever. You can have Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) using 23 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles)

  1. Prepare 450 g of Mackerel (guts and gills removed).
  2. You need 1 litre of Water.
  3. It's 500 g of Rice Noodles.
  4. You need of aromatics;.
  5. You need 3 sticks of Ginger Flower (halved.
  6. You need 2 sticks of Lemongrass (bruised).
  7. You need 12 Sprigs of Vietnamese Mint.
  8. It's 1 cup of Tamarind Juice.
  9. It's 3 pc of Tamarind Slices.
  10. You need of Blended Paste (blend well);.
  11. Prepare 20 g of Dried Chilli (rehydrate, deseed).
  12. You need 40 g of Shallots.
  13. Prepare 20 g of Galangal.
  14. You need 10 g of Turmeric.
  15. It's 25 g of Fermented Shrimp Paste (belacan).
  16. You need as needed of Salt.
  17. You need of Toppings;.
  18. You need 1 pc of Cucumber (cut into thin match sticks).
  19. It's 3 pc of Red Chilli (sliced thinly).
  20. It's 1 pc of Red Onion (sliced thinly).
  21. Prepare 1 stalk of Ginger Flower (sliced thinly).
  22. You need as needed of Calamansi Lime (halved).
  23. Prepare as needed of Mint Leaves.

Even food explorer guru Anthony Bourdain loves this sour and spicy noodle dish. Despite the long queues, most of the patrons. 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.

Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) instructions

  1. 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..
  2. 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..
  3. OPTIONAL; techincally the broth is done, but I prefer to blend the broth to give it a better texture and body. Entirely optional..
  4. 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)..

Nyonya Hot and Sour Noodles in Fish Soup (Penang Assam Laksa) - Spicy and sour fish noodles, one of the most famous noodle dish from Malaysia. 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 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. Totally different with curry laksa you have heard of.

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