Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles)
Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, asam laksa (spicy and tangy fish broth with rice noodles). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles) is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have asam laksa (spicy and tangy fish broth with rice noodles) using 23 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
  1. Take 450 g Mackerel (guts and gills removed)
  2. Get 1 litre Water
  3. Take 500 g Rice Noodles
  4. Make ready aromatics;
  5. Take 3 sticks Ginger Flower (halved
  6. Get 2 sticks Lemongrass (bruised)
  7. Get 12 Sprigs Vietnamese Mint
  8. Prepare 1 cup Tamarind Juice
  9. Take 3 pc Tamarind Slices
  10. Take Blended Paste (blend well);
  11. Get 20 g Dried Chilli (rehydrate, deseed)
  12. Take 40 g Shallots
  13. Take 20 g Galangal
  14. Take 10 g Turmeric
  15. Prepare 25 g Fermented Shrimp Paste (belacan)
  16. Get as needed Salt
  17. Get Toppings;
  18. Get 1 pc Cucumber (cut into thin match sticks)
  19. Make ready 3 pc Red Chilli (sliced thinly)
  20. Take 1 pc Red Onion (sliced thinly)
  21. Take 1 stalk Ginger Flower (sliced thinly)
  22. Prepare as needed Calamansi Lime (halved)
  23. Prepare as needed Mint Leaves
Steps to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):
  1. STOCK; Boil the entire mackerel in 1 litre of water for 10 minutes. Remove the fishes and let it cool. Once cooled, separate the fish meat from the bones. Flake the meat and set aside. Continue to boil the flesh for another 30 minutes. After that, strain the stock and discard the bones.
  2. BROTH; Heat the stock and add the blended paste, 2 lemongrass, 2 ginger flower, 8 sprigs vietnamese mint, tamarind juice and tamarind slice. Cover and let it simmer for 30 minutes. After that, discard the the aromatics and add the fish meat, season with salt.
  3. OPTIONAL; techincally the broth is done, but I prefer to blend the broth to give it a better texture and body. Entirely optional.
  4. ASSEMBLY; In a soup plate, place 100g of Rice noodles and pour in the broth. Top it with 20 g of Red Chilli, 20 g of Ginger Flower, 20 g of Red Onion, 1 Calamansi Lime, a few mint leaves and 40 g of cucumber. Optionally, you can also add pineapples and Hae Ko (shrimp paste).

So that’s going to wrap it up with this exceptional food asam laksa (spicy and tangy fish broth with rice noodles) recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this webpage on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope My site becomes “the place to be” when it comes to asam laksa (spicy and tangy fish broth with rice noodles) cooking. Go on get cooking!