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December
DECEMBER 2015 - ASAM LAKSA

Ingredients A

  • Fish Stock

  • 10 pieces Sardine / Kembong (cleaned)

  • 500 ml water

 

Ingredients B

  • 100 gm Shallots

  • 200 gm Red Onion

  • 50 gm Lengkuas (Galangal)

  • 1 nos Bungah Kantan (Ginger Flower)

  • 1 stalk Seria (Lemon Grass)

 

Ingredients C

  • 2 tbsp Cili Boh (Chili Paste)

  • 50 gm Belacan (Dried Shrimp Cake)

  • 5 pieces Assam Keping (Peeled Tamarind)

  • 150 gm Assam Jawa Juice (Tamarind Juice)

  • 2 stalk Daun Kesum/Daun Laksa (Polygonum Leaves)

  • 500 ml Water

  • to taste Sugar / Rock Sugar

  • to taste Salt / Fish Gravy

 

Condiments:- (optional)

  • Cucumber (Thinly Cut)

  • Small Pineapple (Cut into Short Strips)

  • Red Onion (Sliced Thinly)

  • Local Lettuce (Thinly Cut)

  • Mint Leaves (use only the leaves)

 

Garnishing

  • Bungan Kantan (Finely Chopped)

  • Red Chili (Cut into Small Slices)

  • Heh Ko (Prawn Paste)


Directions:

Bring ingredients A to boil in a stock pot unitl the fish is cooked. Strain the fish stock. Remove bones from the fish. Keep flesh aside.

Finely blend ingredients B.

Boil ingredients B, ingredients C & fish stock. When boiling, reduce heat and simmer for 30 minutes or until smell aromatic. Seasoning to taste.

Soak Laksa noodle by hot water and strain it. Place a portion into a bowl, add in condiments and fish, then pour in assam laksa soup.

Garnish with chopped bungah kantan and red chilli (may use chilli padi if you like hot), and serve with a spoonful of shrimp paste.

Enjoy your Asam Laksa

Notes:

-         It is delicious if serve in hot soup
-         You may choose your own like condiments
-         If you like extra spicy soup, you may add more chili paste when simmering
-         You may use can sardine, but taste different. Prefer using fresh fish

 
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