Assam Laksa
Assam Laksa
Serve up this classic Malaysian-inspired noodle recipe by Nik Michael Imran from Cooking for Love.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 60 minutes
  • Cooking Time 30 minutes
  • Yield 10 servings
  • 7-8 small Ikan Parang & Kembung
  • 20 Dried Chillies, rehydrated
  • 1 inch Shrimp Paste
  • 3 Lemongrass
  • 1 inch Galangal
  • 1 pack Tamarind Paste
  • 4 tablespoons Fish Sauce
  • 6 Sun Dried Asam Fruit (Asam Keping)
  • 3 Torch Ginger (Bunga Kantan)
  • 1 bunch Vietnamese Coriander (Daun Kesum)
  • Water, Enough to cover fish with another 2 cups to dilute final mix
  • Condiment Ingredients:
  • 150 grams Laksa Noodle
  • 1 – 2 grams Red Chilli
  • ½ Lime Juice, to taste
  • 1 tablespoon Petis Udang
  • 5 pieces Mint Leaves
  • 1 tablespoon Cucumber, julienned
  1. Boil fish with with enough water to cover the fish and some sun dried asam fruit.
  2. Once cooked, turn off the heat. Transfer fish to a bowl and remove fish flesh from the bones. Set aside. Remove and discard sun dried asam fruit.
  3. Using a fork, mash up the fish flesh.
  4. Toss the fish meat into the pot and bring to a boil.
  5. Blend rehydrated chillies, shrimp paste, galangal and lemongrass.
  6. Into the broth pot, add blended ingredients, asam jawa, asam keping, torch ginger, Vietnamese coriander, fish sauce, sugar and salt. Once boiling, bring the flame down to a simmer and leave it on the fire for an hour.
  7. Serve with laksa noodle and condiments.

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