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  • Asam Laksa Lemak (Tangy Creamy Laksa)

    1 vote
    Asam Laksa Lemak (Tangy Creamy Laksa)
    Prep: 1 hours Cook: 1 hours Servings: 2
    by Navaneetham Krishnan
    370 recipes
    >
    splattering and punchy with typical Asian flavors.

    Ingredients

    • For the broth/gravy
    • 10 sardine fish - cleaned
    • 1 1/2 cup thick coconut milk
    • 2 pieces of dried tamarind/asam keping
    • 5 sprigs of asam leaves/daun kesum (you may use coriander or
    • spring onion leaves)
    • Salt for taste
    • To blend/ground
    • 1/2 inch belacan/shrimp paste -roasted (optional)
    • 5-6 dried red chilies
    • 5 shallots
    • 1 inch ginger
    • Others
    • Noodles – blanched to soften (depending on your choice)
    • Cucumber - sliced into thin stripes
    • Fresh pineapples - diced/sliced
    • Red onion - sliced into thin rings
    • Red chilies - sliced

    Directions

    1. Simmer fish with 1 liter of water over low heat.
    2. After about 45 minutes, the fish will be tender.
    3. Remove the pot from heat.
    4. Separate the fish and the stock.
    5. Drain the stock and pour back into the pot.
    6. Add grounded paste, tamarind, and salt and continue to simmer.
    7. Remove fish flesh (make sure there's no bones).
    8. Add into the broth with coconut milk and laksa leaves.
    9. While broth is simmering, assemble the noodles.
    10. Into a serving bowl, add noodles and garnish with cucumber,
    11. pineapples, red onion and chilies.
    12. Pour the broth in and serve immediately.

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