Dear Earthlings (and disguised Spacelings),
Okay, this is the one and only food I would be salivating over and over again. I can eat this three times a day for a week of seven days straight and still can't get them enough. So I can say this is basically the one food that goes up to my dainty appetite (yeah, right). I guess any non-to-my-standard Asam Laksa is still edible. The only thing you need to do is to just squeeze lots and lots of lime juice into it and your bowl are done!
Anyhow the only Asam Laksa that goes to my standard is the one that sold in Fatty Cafe, located inside Billion supermarket in Manjung. Well actually it was the Fatty Cafe's Asam Laksa that turned me into a picky eater today when it comes to this Penang Nyonya's creation. As I recall, I have been eating at Fatty Cafe since I was 13.
They really serve the most perfect balance between piquant, pungent, sour, and fiery hot flavor; altogether in a mouth-watering bowl. Until today, the cafe is still on top of my favorite eateries. I even had persuaded The Hubster to join my fanciness so now I have my partner-in-crime whenever I feel to dig in my Asam Laksa bowl, repeatedly.
Phew! What a long explanation up there when the main purpose is actually to share the almost perfect and easy peasy Asam Laksa recipe. You will not believe it how easy to prepare this food at the comfort of your own kitchen. Do try it at home, yeah? Arghhh, seeing only the picture has got my saliva drooling like mad!
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| 'Courtesy by Rasa Malaysia.com' |
Asam Laksa
(Nyonya Noodles with Fish Broth)
What You'll Need:
3 packs of wet laksa noodles
For Soup
(A)
3 ginger buds (bunga kantan)
3 lemon grass (serai)
1 large onion
4 shallots
4 garlic cloves
3 cups of water
(B)
(A)
3 ginger buds (bunga kantan)
3 lemon grass (serai)
1 large onion
4 shallots
4 garlic cloves
3 cups of water
(B)
2 large cans of canned mackerels - discard the gravy
2 cups of water
2 anchovy stock cubes (kiub pati ikan bilis)
2 tbsp of salt
1/3 cup of sugar
10 cups of water
2 cups of water
(C)
6 tbsp of blended dried chillies
2 tbsp of shrimp paste (belacan)
1 cup of laksa leaves / Thai basil (daun kesum)
6 tamarind peels (asam keping / gelugor)
3 tbsp of tamarind paste (asam jawa)2 anchovy stock cubes (kiub pati ikan bilis)
2 tbsp of salt
1/3 cup of sugar
10 cups of water
For Condiment - *optional
Hard-boiled Eggs - cut into two
Cucumber - julienned
Onion - thinly sliced
Lettuce - cut into thin shreds
Small red chillies - thinly sliced
Limes - cut into two
Onion - thinly sliced
Lettuce - cut into thin shreds
Small red chillies - thinly sliced
Limes - cut into two
Now Let's Get Cooking:
1. Bring to boil 10 cups of water in a medium to large pot.
2. Blend everything in (A) and puree till fine. Pour into pot.
3. Blend everything in (B) and pulse few times. Pour into pot, too.
4. In another pan, saute blended dried chillies with shrimp paste until it turns aromatic. Pour into pot.
5. Throw in laksa leaves, tamarind peel, tamarind pastes and anchovy stock cubes into the pot. Bring to simmer for 15 minutes.
6. Add in salt and sugar to taste. It should be slightly over salted, mildly sweet with prominent sour taste. Adjust to your preference.
7. To serve, prepare wet laksa noodles by lightly blanch in boiling water. Strain noodles and place in bowl. Ladle soup over noodles. Top with condiments.
Cooked with much loves, people!
