Asam Laksa

Asam Laksa most of people favourite where it is spicy and sour with a tangy taste its condiments with mint leaves, julienned pineapples, sliced chili, julienned cucumber, sliced onions, limau kasturi, and julienned local cabbage. Today I am gonna show you the traditional penang asam laksa.

Nutrition Facts

Serving size : 500g

Servings : 10

Calories : 325

Fat : 18.9g

Protein : 26.8g

Rempah

• 80g fresh red chilies
• 1 nos bird eye chili 
• 35g chili boh (can substitute with dry chili)
• 1 1/2 tbsp toasted belacan
• 5 clove garlic
• 7 nos shallot

Fish stock

• 1 kg fish (mackerel) 
• 6 stalks daun kesom stems 
• asam jawa diluted with water
• 2.5 liter water
• 3 stalks lemongrass
• 1/2 yellow onion

Other Ingredients

• bunga kantan
• daun kesom
• asam gelugor
• asam jawa 

Condiments

• julienned cucumber
• sliced chilies
• julienned local cabbage
• some limau kasturi
• mint leaves
• julienned bunga kantan
• julienned pineapples
• heh ko (prawn paste)
• Lai fun (thick bee hoon)

Method

1. Blend everything together for the rempah. Then, fried the rempah till fragrance and set aside.
2. For the fish stock combined everything together in a pot, bring to boil till the fish is cooked. For a better stock you can cook the bones for another 10 mins or more.
3. Seperate the fish from fish bones and blend half of the fish or more (depends on your own).
4. Combined the fish stock and the rempah and other ingredients dont forgot your blended fish.
5. Bring to boil and cook till daun kesom and bunga kantan fragrance from the soup.
6. Prepare the condiments and serve.