Penang Asam/Assam Laksa (Sour and Spicy Fish Noodle Soup)
Course: Entree
Cuisine: Indonesian Chinese
Prep Time: 20 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 1 hourhour
Servings: 6servings
Author: Marvellina
Asam laksa is a popular Indonesian and Malaysian food. Totally different with curry laksa you have heard of. Sweet and sour (can be spicy too) fish soup with its distinctive flavor from torch ginger buds is served with thick round noodles and aromatic herb like fresh mints.
3piecesdried bunga kencong if you use freshyou only need 1 fresh flower
Seasonings:
5Tbspsugar or more to taste
Salt to taste
Spices and herbs to grind into paste:
100grred chiliesfresh or dried (soak in warm water if using dried chilies)
150grshallotsor use purple onion
25grgarlic
25grgalangalskinned
Serve with (the amount is just a guide, you can use more as you wish):
50grhae ko (petis udang) + 1 Tbsp hot water
1largecucumberjulienned
1largepurple onionthinly sliced
1bunchfresh mint leaves
1ginger flowerfinely chopped
100grpineapple chunks
1headlettuceshredded
1limequartered
Instructions
Prepare the ground spices and herbs:
Ground all the spices and herbs. Add a bit of water to help it going
Prepare the soup base:
Bring 10 cups of water to boil and boil the mackerel fish for 10 minutes. Once cool enough to handle, flake the fish meat and set aside, save the bones and head. If you are using canned mackerel, they are already cooked and you can skip this step
Add the ground spices and herbs, fish bones, and the rest of the ingredients for soup base. Bring it to a boil and then lower the heat, cover the pot with a lid and let it simmer for 30 minutes. Turn off the heat and then strain the stock and discard all the solids
Stir the flaked fish back into the soup. Season the soup base with seasonings and adjust to your taste. The soup should be sour, sweet, lightly spicy, and with just hint of savory. Add more sugar as needed
Serving:
Portion the cooked noodles, flaked fish into individual serving bowl. Ladle the hot soup generously over the noodles. Top with sliced cucumber, sliced onion, pineapple chunks, mint leaves, shredded lettuce, finely chopped ginger flower. Squeeze some lime juice over. Serve with hae ko diluted with some water on the side (I didn't use this because we don't usually serve it with hae ko where I grew up)