Asam laksa from Malaysia is a sour, fish-based noodle soup. While Indonesian Beef Rendang is the World’s most delicious foods complied by CNN Go in 2011, Malaysian asam laksa is listed number 7 from 50 dish. Tamarind or asam (or asam jawa) which is commonly used to give the stock its sour flavor. Besides, asam keping (also known as asam gelugur), dried slices of sour mangosteen, for added sourness. The modern Malay spelling is asam, though the spelling assam is still frequently used. This asam laksa tamarin-based broth soup is similiar with Indonesia Pindang Tulang from Palembang and Chinese Hot and Sour Beef Soup .
Laksa is a spicy rice noodle soup from the Peranakan culinary, fusion of of Chinese and Malay (Melayu) descent found in Indonesia, Malaysia and also Singapore. Laksa derived from the Sanskrit lakshas (लकशस्) meaning “one hundred thousand” (lakh) and Hokkien Chinese word 辣沙 (Cantonese: [lɐ̀t.sáː]) as “dirty” and “spicy sand” from the appearance and the texture of the grounded dried prawns.
The main ingredients for asam laksa include shredded fish, usually ikan kembung or mackerel fish,but you can use any kind and also any part of the fish that you like. I’m using a giant grouper fish head, i’m using half of it for making Woku Belanga Kepala Ikan Kerapu khas Manado. The laksa asam topping and condiment is quite many, diced cucumber, finely sliced red onion, chopped red bird eye chillies, diced pineapple, lettuce, mint leaves, Vietnamese mint or daun laksa/daun kesum and pink torch gingerblossom(bunga kantan/kecombrang/honje). Authentic version always use daun laksa, either it won’t be laksa for my licking. Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli), but i’m using a low calories egg noodle for this recipe.
There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Beside fish laksa curry, i love Laksa Ketam or Rice Noodle in Rich & Spicy Crab Curry Soup. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common and some variants use other types.
Sup kepala ikan asam pedas dengan mie beras maybe the best fish head laksa in Bahasa Indonesia translation. This kind of spicy, hot and also sour with a little touch of natural savoury and sweetness from the broth basic ingredients is a common preparation in Asia. I love everything if it’s got that trio flavour within one dish. Since everybody need and love carbs either it pasta or even noodle, i guess you should mix-match the ingredients. Instead of tamarind paste, you could replace it with vinegar or even lemon juice. You can experiment with the broth basic-flavour with chicken, beef, squid, shrimp or crab, what ever you like then. Beside using noodle, i love asam laksa served with japanese udon too.
Asam Laksa Fish Head Recipe :
Ingredients:
- 1 Garoupa/grouper fish head (you can substitude with red snapper or any large fish head), cut into pieces
- 1 pack rice noodle (i’m using low calories noodle), about 250 gr for 4 serving
- 1 kaffir lime, juiced
- 3 L water
- 4 tbsp tamarind paste
- 2 tbsp oil
- salt and pepper to taste
Asam Laksa Spice Paste:
- 12 shallots(bawang merah)
- 6 cloves garlic(bawang putih)
- 12 red chilli/ cayenne pepper(cabe merah)
- 6 or more bird eye chili (cabe rawit)
- 3 candlenuts (kemiri/buah keras)
- 5 cm galagal (lengkuas)
- 5 cm ginger (jahe)
- 5 cm fresh turmeric (kunyit)
- 4 stalks lemongrass, use only the soft white inner part (sereh/serai)
- 1 tbsp shrimp paste (terasi/belacan)
- 2 tbsp dried shrimp, soaked with warm water, toasted
Garnish:
- Vietnamese mint leaves (daun laksa/daun kesum), roughly chopped
- Mint leaves, roughly chopped
- Red chilli pepper, finely chopped
- 10 cherry tomato, halved
- Torch ginger blossom (bunga kantan/ kecombrang/honje), thinly sliced
diced cucumber
- 1/2 red onion, thinly sliced
- Calamansi lime, halved
Instruction:
- Season the fish head with lime juice, salt and pepper, set aside
- Heat up the oil in a sauce pan, saute the spice paste and the shrimp paste until throughtl cooked and fragrance
- Pour the water and throw the tamarind paste, bring to boil
- Add the fish head and bring it to boil again
- Once it boil, discard any scum and foam that risen up above the broth
- When the foam is not present, simmer the broth until the fish is completely cooked and the collagen is released for about 30- 45 minutes
- Season the broth and adjust the taste
- For serving, put the noodle in the bottom of the bowl, put the fish head above it and pour the broth.
- Serve it with the garnish and condiments
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OH, wow – love the flavors! 🙂 Looks great!
Do you have Pinterest buttons? Would love to pin this…
You have the most amazing fish recipes among all the blogs I know! This one looks excellent, like all the dishes you post. I had no idea “diet” noodles existed.
I don’t think I’ve ever had Laksa, but I sure do love Asian spicy noodle soup! This dish looks delicious, and your photos look gorgeous as usual 🙂 Thanks for sharing!
Hi Dede: Maybe you should also be a food photographer? Your photos are excellent! Sometimes it is difficult to find all of the ingredients here in my country, and at times substitutions are made and they aren’t quite the same. Still, I can almost imagine the flavours by reading the list of ingredients and trying to put them together in my head! Of course, it helps if there is an Indonesian restaurant close by too! 😉 Have a lovely weekend.
bedabeda ya namanya daun laksa.. kaya kemangi..
pala ikan itu emang beli palanya sekalian?
Itu aja beruntung bs ketemu daun laksa di Kem chick, rasanya beda sama kemangi, lbh pedes rasanya mbak
Itu beli kepala ikan kerapunya aja kak, kepalanya aja 2,6 kg, aku jadiin woku belanga sama laksa kepala ikan….
disana ada kemchick?
lom pernah sih lihat penampakan daun laksa, tapi pernah makan, mirip kemangi apa basil gitu..
nah kenapa pilih kerapu?
itu kem chick Pasific Place jkt mbak, masaknya wkt di jkt tp br diposting skrg…hehehe
kerapu itu ikan paling enak murutku mbak, krn kandungan kolagennya paling banyak dibanding ikan kakap dll…..
dooohhh PP toh..
kolagen bikin awet muda gitu? kolagen yang kenyalkenyil itu ya..
iya mbak, cara liatnya gampang, klo dididihin lama trus kaldunya dimasukin kulkas jadinya kayak jelly,
kikil, tulang ayam, tulang ikan banyak kolagennya, bahka sisik ikan juga diambil kolagennya untuk produk kecantikan n anti aging….
kalu sisik ikan jadi inget ikan arsik yang ku masak ga pernah ku kais sisiknya, masak lama jadi empuk itu sisik..
mending makan kolagen asli daripada “bikinan” kosmetik ya..
Looks great Dedy! Low calorie noodles? I need to find some :D!
I always get great inspiration coming here! Fish head in the noodle soup – how special. You can’t get that so often here (or very expensive!). Looks yummy~!!
ternyata emang ada yaaa daun laksa haahaha
Gw juga baru tau kalo ada daun laksa, tapi makanan chef dedy selalu bikin gw ngiler.
Pinggin ketemu orang nya langsung trus gw suruh masak hahaha. Abis itu makan bareng pasti seru 🙂
Gimana kalo kita culik si dedi suruh masak mas hehe
I love fish head! Your noodle soup look ever so tasty.
Such nice flavor in this! I see fish heads at my Asian market all the time, and don’t really have that many recipes that call for them. So this one is much appreciated! Thanks so much.
This sounds like a great and flavorful dish!
This is one of my favourite Malaysian/Indo dish. Always had ordered these and remember the most common fish used was the canned sardines using groper would give it a really nice twist, love the texture of that fish.
Great post Dedy! As usual your photos are gorgeous. This dish looks absolutely incredible. There is a great fresh fish place near me; where the fishermen sell their day’s catch from a little hut on the beach. They don’t waste anything and there is always a tray of fish heads for sale. I’ve been meaning to buy a couple for fish stock, and now I’m very tempted to make your laksa soup.
I love the idea of sour broth in this noodle soup…although I never use fish as a base for noodle soup, I might give this a try…looks so tasty and I love the colors to it.
Have a great week Dedy, and yes, I am back 😀
Oh, can’t wait to try this over the holidays!
Hi Dedy, wow.. your mee asam pedas definitely look inviting and mouthwatering. Asma pedas is our Malaysian favorite. You’re an excellent cook. 2 thumbs up for you.
Have a great day.
I’m already feeling the sourish tang in my mouth, Dedy! This dish is not easy to master, & I’ve to say you did a superb job 🙂
Wow, this looks fantastic! We used to order a similar dish at a local Malaysian restaurant we used to frequent and I definitely miss the wonderful flavors – sounds incredible!
The most excellent dish has to be my fav. The explosion of flavors with merging of all the ingredients is simply splendid.
Being a Malaysian myself, you should know how much I love this dish. I am mouthwatering now as I typing in the comment. If Im having this for my meal, I will have no eyes on others except this superlicious assam fish head.
Slurpssssss!!!! This looks awesomely gorgeous!!!! Drooling plus-plus!