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Asam Laksa

Ingredients
  

Fish broth

  • 2 kg Mackerels
  • 3 slices Ginger

Asam laksa stock

  • Daun kesom/daun laksa.
  • Spice paste (refer below)
  • Asam Jawa (tamarind) juice
  • Asam Jawa (tamarind slices) keping
  • Bunga kantan (torch ginger)
  • Lemon grass

Spices to blend finely

  • Belacan
  • Dried chillies soaked
  • Fresh red chillies
  • Shallots
  • Bunga kantan (torch ginger)
  • Small piece of galangal
  • Small piece of turmeric
  • White bits of lemongrass

Toppings

  • Mint leaves
  • Pineapple
  • Cucumber
  • Red onions
  • Pink bunga kantan slices
  • heh ko/prawn paste

Instructions
 

For the fish broth

  • First boil the fish to make the broth but only for about 10 minutes. Do not over boil. Remove the fishes and let them cool down.  If you boiled too long your fish will be too soft and hard to pick. (I am not old enough to eat mushy food, yet!)
  • Pick out all the meat and place the bones back to boil for about 30 minutes to an hour to make a flavoursome broth.
  • Place the fish meat into containers and in the fridge. You can sieve the stock and store in your fridge (if you like to do this part the night before) I like to leave it overnight.

Asam Laksa broth

  • Fry your paste with a touch of oil till fragrant. Then add your fish broth in. Continue to simmer for at least 30 minutes on low heat before adding in the fish meat
  • The secret and special addition of a tin of sardine is added at the last minute! Taste and season. I like mine very sour and I add more asam jawa juice.

Garnishing

  • While your stock is simmering on low heat, slice your pineapple, cucumber, red onions and soak your noodles. 
  • Serve by placing your noodles, broth and the garnishes on top.
  • Lastly add in the heh ko/prawn paste. Asam laksa is not the same without this (my opinion)
  • ENJOY