Asam Laksa
Asam Laksa is a delightful sour and spicy noodle soup, originating from Penang, Malaysia. This iconic Nyonya dish features a tangy fish broth infused with aromatic spices. Typically served with rice noodles, it's topped with an array of fresh vegetables including lettuce, cucumber, onion, mint,
Foto: Rasa Malaysia
Bahan-bahan
- 1.5 lb mackerel fish
- 8 cups water
- 5 pieces asam keping (peeled tamarind)
- laksa noodles
- 15 dried red chilies
- 5 fresh red chilies
- 8 small shallots
- 1 inch galangal
- 2 tablespoons belacan (shrimp paste)
- 1 stalk lemongrass
- tamarind (about golf ball size)
- ½ cup water (repeat 3-4 times)
- 1 teaspoon salt (or to taste)
- 2 tablespoons sugar (or to taste)
- 1 cucumber ( julienned)
- 1 bunch mint leaves (use only the leaves)
- 1 bunch polygonum leaves (Vietnamese mint leaves/daun kesom/daun laksa)
- 1 bungan kantan (torch ginger flower, cut into small pieces)
- 1 red onion (sliced thinly)
- 1 lettuce (thinly cut)
- 1 red chili (or 3-4 bird’s eye chilies, cut into small slices)
- 1 small pineapple (cut into short strips)
- Heh Ko (Shrimp Paste)
Langkah-langkah
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Clean the fish by removing the scales and guts. In a pot, bring 8 cups of water to a boil. Add the fish and boil for about 10 minutes. Transfer the cooked fish to a bowl and let it cool. Strain the fish stock, then add the peeled tamarind and polygonum leaves. Continue to boil over low heat.
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Keep your hands wet by dipping them into a bowl of water regularly. Remove the flesh from the fish and discard the bones. Break the fish meat into small pieces and return it to the stock. Cover with a lid and reduce the heat.
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Using a mini food processor, grind the spice paste until fine. Heat a wok and sauté the spice paste in cooking oil for about 6-8 minutes, or until it becomes aromatic and spicy. Transfer the spice paste into the boiling stock.
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Extract the tamarind juice and add it to the stock. Strain the juice, keeping the seeds. Repeat this process 3-4 times, using 1/2 cup of water each time, to ensure you extract all the essence from the tamarind. Continuously taste the Assam Laksa stock to ensure it's sour to your liking. Adjust the seasoning by adding salt and sugar to taste.
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In a serving bowl, add the laksa noodles and garnish with all the vegetables on top. Pour the fish broth over the noodles and serve immediately with a spoonful of Heh Ko (prawn paste).
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (4% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| mackerel fish | 1.5 lb | - | - |
| water | 8 cups | - | - |
| asam keping | 5 pieces | Rp 10.000/250g | Rp 20.000 |
| laksa noodles | - | - | - |
| dried red chilies | 15 | - | - |
| fresh red chilies | 5 | - | - |
| small shallots | 8 | - | - |
| inch galangal | 1 | - | - |
| belacan | 2 tablespoons | - | - |
| stalk lemongrass | 1 | - | - |
| tamarind | - | - | - |
| water | 0.5 cup | - | - |
| salt | 1 teaspoon | - | - |
| sugar | 2 tablespoons | - | - |
| cucumber | 1 | - | - |
| bunch mint leaves | 1 | - | - |
| bunch polygonum leaves | 1 | - | - |
| bungan kantan | 1 | - | - |
| red onion | 1 | - | - |
| lettuce | 1 | - | - |
| red chili | 1 | - | - |
| small pineapple | 1 | - | - |
| Heh Ko | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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