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Ah Ma Asam Laksa 

Recipe (for the adventurous)

~ Laksa Paste

8 fresh red chilli

8 dried chilli

1 inch fresh turmeric

3 stalks lemongrass

2 slices galangal

12 shallots

5 cloves garlic

2tbsp belacan (shrimp 

      paste) toasted

5 fresh tomatoes

150g fresh pineapple

 

~ Stock

6 kembong fish (substitute with sardine)

60g tamarind, soaked 6 cups of water

8 stalks laksa leaves/Vietnamese coriander (kesum)

1 stalk laksa flower (torch ginger)

2tbsp sugar

2tbsp prawn paste (hay koe)

1tbsp salt

 

~ Noodles and vegetables

400g noodles, cook to softened

100g pineapple, sliced

100g cucumber, sliced

1 fresh chilli, sliced

2 onion, sliced

10 mint leaves

 

Method

1. Soak all laksa paste ingredients in water. Remove skin of galangal, turmeric, shallots and deseed chili.

2. Cut laksa paste ingredients, add a little water and pulse in a blender (except belacan, tomato and pineapple)

3. Boil stock: Add laksa paste, tamarind water, laksa leaves and torch ginger. Bring to a boil. Add belacan, tomato and pineapple and simmer for 20 minutes.

4. Slice vegetables for asam laksa garnishing. Place on a plate. Cook noodles in boiling water and drain. Set aside.

5. Add fish into boiling broth. Cover and cook for 5mins. Remove fish, debone, and put fish flakes back into the soup. Add sugar, salt, and prawn paste to taste.

6. Pour soup over noodles. Top with vegetables and serve hot.

 

               

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