Cooking your own Assam Laksa (Asam Laksa) at home is not difficult but quite time-consuming as there are a lot of ingredients needed to yield a pot of delicious Laksa soup.
Bring 3300 ml of water to the boil in a large pot, turn to medium heat, cook kembung fish for 10 minutes. Drain cooked fish, remove flesh from fish. Break fish bones into smaller pieces.
Blend red chilies with 200 ml of water until fine. Pound shallot, garlic, galangal, turmeric and lemongrass.
Add fish bones, blended chilli, pounded ingredients, bird’s eye chilies, ginger flower, pineapple, daun kesum, tamarind pieces, tamarind paste and belacan to fish stock. Bring to the boil, reduce to low heat, cover and cook for 1 hour 30 minutes.
Remove ingredients from the stock, then strain the stock through a sieve.
Bring strained stock to the boil, add in kembung flesh, canned sardine, sugar, salt, ikan bilis stock granule and lemon juice.
Bring to the boil again, then off the heat.
For Laksa serving ingredients:
Blanch Laksa noodles with hot water, then rinse until cooled with water.
Shred lettuce, onion and cucumber. Cut pineapple flesh into strips. Chop ginger flower. Cut bird’s eye chilies.
Dilute thick prawn paste with 3 tbsps of hot water.
To serve:
Put Laksa noodles in deep serving plate, top with shredded ingredients, pineapple strips, chopped ginger flower and bird’s eye chilies.
Add in Laksa soup with fish flesh, garnish with mint leaves. Serve hot with diluted prawn paste if desired.
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Notes
This recipe yields 12 servings of asam laksa. The nutritional value for reference is for 1 serving of asam laksa.