Asam Laksa

Asam Laksa can happen in Hertfordshire, England.

A couple of decades ago I I was missing Asam Laksa so much but it was near impossible to find all the ingredients here. I was ‘importing’ my stash every time I balik kampung 😀

My stash included torch ginger (bunga kantan), polygonum odoratum (daun kesum) and calamansi lime (limau kesturi) but nowadays they are able to be gotten here but still not easy.

Today I have decided to use some of my stash from Malaysia to cook Asam Laksa as I am going to replenish my stash soon.

For my paste I like to add a small bit of turmeric and galangal (blue ginger) Both these ingredients are easy to find here in Chinatown.

TIP 1 – To get a clear fish broth sieve it once with a normal sieve then sieve it a second time by placing a sheet of kitchen roll on your sieve as an extra lining for a much clearer fish broth.

TIP 2 – Blend your spices till fine. I like to blend some of my lemon grass and torch ginger besides adding some to boil with the broth.

TIP 3 – Remove the big bits from your broth before adding in your fish meat.

Updated 8/08/2021

Actually Asam Laksa is very easy to cook. Years of working and cooking for a family you learn to organise yourself.

I like to boil and picked my fish the night before and the next day just blend and fry the paste. Mush easier and less stress.

Note – I have tried ordering asam laksa outside and I have yet to find one I am willing to part my ££ for! A famous restaurant in Chinatown which I once took a Japanese friend to try (after singing the virtue of how cool and different asam laksa is) was a HUGE let down.

When I queried, the waitress told me it just tin sardines + chilli + asam jawa water and the people working there don’t even eat it! Till this day I am still shocked!

When I read some good reviews recently I think I have to go and try again to see if they have ‘updated’ their asam laksa OR maybe I am just fussy? – kekekekekeke

A good asam laksa (my opinion)

1 – The broth should not be a murky dark brown or look like curry. It should be a clear fish broth with hint of red chilli oil.

2 – The mackerels if you have picked yourself should be in chunks not in bits.

3 – The taste should be sour, spicy, taste of lemongrass, galangal and most important of all the combo of torch ginger and laksa leaves!

Note – Remember the heh ko/prawn paste is sweet. Use as much or as little as you like.