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 :
- 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
- 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
- 1/2 red onion, thinly sliced
- Calamansi lime, halved
- 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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