📝 About This Recipe
Hailing from the vibrant island of Penang, Asam Laksa is a masterpiece of Malaysian street food, consistently ranked as one of the world’s best dishes. This soul-warming soup features a thick, poached mackerel broth infused with the tartness of tamarind and the floral punch of torch ginger flower. It is a complex symphony of spicy, sour, and savory flavors that perfectly coats slippery thick rice noodles, creating a sensory experience unlike any other.
🥗 Ingredients
The Fish & Broth Base
- 1 kg Ikan Kembung (Chub Mackerel) or Sardines (cleaned and gutted)
- 2.5 liters Water (for poaching and broth)
- 6-8 pieces Asam Gelugur (Dried Tamarind Peel) (provides the signature sharp sourness)
- 50 grams Tamarind Paste (mixed with 1/2 cup water and strained for juice)
- 2 bunches Vietnamese Mint (Daun Kesum) (essential for the authentic aroma)
- 1 stalk Torch Ginger Flower (Bunga Kantan) (halved lengthwise)
The Spice Paste (Rempah)
- 20 pieces Dried Red Chilies (soaked in hot water and deseeded)
- 150 grams Shallots (peeled)
- 2 cm Galangal (freshly sliced)
- 3 stalks Lemongrass (white parts only, sliced)
- 1 tablespoon Belacan (Shrimp Paste) (toasted for depth)
- 2 cm Fresh Turmeric (peeled)
Noodles and Garnishes
- 600 grams Thick Rice Noodles (Lai Fun) (blanched until chewy)
- 1 piece Cucumber (julienned)
- 1/4 piece Pineapple (sliced into thin strips)
- 1 piece Red Onion (thinly sliced)
- 4-5 pieces Bird's Eye Chilies (sliced)
- 4 tablespoons Hae Ko (Fermented Shrimp Paste) (diluted with a little hot water for drizzling)
- 1 handful Fresh Mint Leaves (for garnish)
👨🍳 Instructions
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1
In a large pot, bring 2.5 liters of water to a boil. Add the cleaned mackerel and poach for 10-12 minutes until fully cooked.
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2
Remove the fish from the pot and let them cool. Do not discard the water; this is your precious fish stock. Once cool, flake the fish meat away from the bones. Keep the meat in bite-sized chunks.
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3
Optional but recommended: Place the fish bones back into the stock pot and simmer for another 20 minutes to extract maximum flavor, then strain the stock through a fine mesh sieve to remove all bones.
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4
Prepare the spice paste (Rempah) by blending the soaked dried chilies, shallots, lemongrass, galangal, fresh turmeric, and toasted belacan into a very smooth paste. Add a splash of water if needed to help the blender.
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5
Add the spice paste to the strained fish stock. Bring the mixture to a rolling boil.
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6
Add the asam gelugur (tamarind peel), strained tamarind juice, Vietnamese mint (daun kesum), and the halved torch ginger flower (bunga kantan) to the pot.
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7
Reduce the heat and let the broth simmer for 30-40 minutes. This allows the herbs to release their oils and the tamarind to develop its characteristic tang.
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8
Stir in the flaked fish meat. Season with salt and a touch of sugar to balance the acidity. The broth should be thick, savory, and sharply sour.
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9
Prepare the thick rice noodles according to package instructions, usually blanching in boiling water for 1-2 minutes until they are translucent and bouncy.
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10
To assemble, place a portion of noodles in a deep bowl. Ladle a generous amount of the hot, chunky fish broth over the noodles.
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11
Top with a handful of julienned cucumber, pineapple strips, sliced onions, and fresh mint leaves.
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12
The finishing touch: Drizzle a spoonful of the thick, sweet Hae Ko (shrimp paste) over the top. Serve immediately while piping hot.
💡 Chef's Tips
For the best texture, use fresh 'Lai Fun' (thick rice noodles) found in Asian grocers; if using dried, soak them for at least 2 hours before boiling. Don't skimp on the Vietnamese mint (Daun Kesum); it provides the unique 'laksa' aroma that cannot be substituted with regular mint. If the broth feels too thin, crush some of the fish flakes into the soup to help thicken the consistency naturally. Adjust the sourness at the end; if it's too tart, add a teaspoon of palm sugar to mellow the edges. Toasting the belacan (shrimp paste) in a dry pan until fragrant before blending is a secret step for a deeper, smokier umami profile.
🍽️ Serving Suggestions
Serve with a side of extra Hae Ko (thick shrimp paste) so guests can adjust the sweetness and funk to their liking. A cold glass of Lemongrass Tea or Calamansi Lime Juice perfectly cuts through the spicy and savory notes of the soup. Offer extra sliced bird's eye chilies on a small saucer for those who want an extra kick of heat. This dish is best enjoyed as a standalone lunch or a light dinner, as it is incredibly filling and flavorful on its own.