It has been 6 months since I last ate asam laksa in Malaysia.
I decided to have a go on trying to cook my favourite hawker dish on a lovely Sunday arvo.
DJ helped me out abit. [well most of the time]
Instead of following the instruction of the packet, he tweaked a bit on the preparation method to bring out the flavour of the spices.
Ingredients
About 7 med size brown onions
Asam laksa soup base – I used 2 packets
The ingrediants in the soup base consist of
(chili, tumeric, lemongrass, belachan, galangga, tamarind powder, kesum and kantan flakes)
Asam skin – I dumped in the whole bag which was about 100g
2 cans of 425g Sardines
1 bag of rice drop noodles
Garnish
Mint leaves
Daun Kesum
Pineapple
Cucumber
Red onion
Chilies
Prawn paste
Method [this makes 6-8 serves depending on bowl size]
Soak asam skin
Pluck daun kesum and soak the leaves
Peel onion and ground
Mix the assam laksa soup powder with ground onion with a bit of vegetable oil [Enough to coat the onions and powder mix]. As shown in pic.
Stir fry onion in low flame until fragrant
Add asam skin
Top up with 4L – 5L of water
Simmer for 30 minutes
Add sardines [drain off the tomato sauces]
Stir well and serves.
Wa la… Here’s my version of asam laksa. The soup actually tastes better if it’s left over night.
makes my mouth water when i see the photo. Now i have to try.
I have included a pic of the soup base for your ref.