Asam Laksa

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AuthorLe-ThermiqueCategory, DifficultyIntermediate

Yields4 Servings
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins

INGREDIENTS :
 60 g tamarind paste
 240 ml hot water
 1500 ml water
 500 g ikan kembung or yellowtail mackerel (500g approx 5 pieces)
 3 slices dried tamarind skin
 15 stalks daun kesom or vietnamese coriander
 2 tbsp sugar
 2 tsp salt
 2 packet laksa noodle ( 1 packet approx 450g )
Spice Paste
 3 dried chilies (add more if you like spicy)
 3 red chilies , deseeded
 10 shallots
 2 stalks lemongrass
 30 g fresh turmeric
 ¾ inch cube belacan or shrimp paste
Garnish
 1 small cucumber, julienned
 ½ pineapple, julienned
 1 red onion, thinly sliced
 2 red chilies
 6 stalks mint leaves
 2 bunga kantan
 4 tbsp shrimp paste (hei ko)
 1 lime, cut into wedges

COOKING METHODS :
1

Preparation For Noodles

- Add in noodles and water in the mixing jar to boil.
Settings: Timer: 3 Minutes / Temperature: 110°C
Notes : No need to close lid cover.
- Remove and strain, then set asides.

2

Preparation For Tamarind

- Place asam jawa with 240 ml hot water in a bowl . Stir to dissolve some of the pulp then strain for the juice.
- Discard pulp and set asides.

3

- Add in spice paste ingredients with 60 ml water to blend, press TURBO.
Settings: Timer: 2 Seconds
- Set asides.

4

- Add in 1500ml water into mixing jar.
- Add ikan kembung into simmering basket and place into mixing jar. Notes: Water must over the fish.
Settings: Timer: 5 Minutes / Speed : 2 / Temperature: 110°C
Notes: Place the large steamer on top of the mixing jar lid cover to prevent water splatter, and water must over the fish.

5

- Transfer out ikan kembung. Reserve the fish stock for later use.
- Separate the fish between flesh and bone.

6

- Add in the reserved tamarind juice, blended spice paste, asam gelugor, daun kesum, salt, sugar and flaked fish into mixing jar.
- Top up the water up to 1500ml.
Settings: Timer: 5 Minutes / Speed : 1 / Temperature: 120°C

7

- Place some noodles in a bowl. Top with a little julienned cucumber, pineapple, onion, red chili, mint leaves, and bunga kantan. Pour gravy over the noodles.
- Serve immediately with hei ko (shrimp paste) and lime wedges.

8

Notes
- If tamarind paste is not available, 1 to 2 teaspoon (depending on taste) tamarind concentrate may be used instead
- Dried thick vermicelli should be cooked in boiling water for a minute. Then turn off heat and let it soak for 6 to 8 minutes until soften. Remove and drain before serving.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 893
% Daily Value *
Total Fat 35.8g56%
Saturated Fat 8.2g41%
Cholesterol 263mg88%
Sodium 873mg37%
Potassium 1544mg45%
Total Carbohydrate 94.3g32%
Dietary Fiber 8.5g34%
Sugars 22.2g
Protein 50.1g101%

Calcium 14%
Iron 55%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS :
 60 g tamarind paste
 240 ml hot water
 1500 ml water
 500 g ikan kembung or yellowtail mackerel (500g approx 5 pieces)
 3 slices dried tamarind skin
 15 stalks daun kesom or vietnamese coriander
 2 tbsp sugar
 2 tsp salt
 2 packet laksa noodle ( 1 packet approx 450g )
Spice Paste
 3 dried chilies (add more if you like spicy)
 3 red chilies , deseeded
 10 shallots
 2 stalks lemongrass
 30 g fresh turmeric
 ¾ inch cube belacan or shrimp paste
Garnish
 1 small cucumber, julienned
 ½ pineapple, julienned
 1 red onion, thinly sliced
 2 red chilies
 6 stalks mint leaves
 2 bunga kantan
 4 tbsp shrimp paste (hei ko)
 1 lime, cut into wedges

Directions

COOKING METHODS :
1

Preparation For Noodles

- Add in noodles and water in the mixing jar to boil.
Settings: Timer: 3 Minutes / Temperature: 110°C
Notes : No need to close lid cover.
- Remove and strain, then set asides.

2

Preparation For Tamarind

- Place asam jawa with 240 ml hot water in a bowl . Stir to dissolve some of the pulp then strain for the juice.
- Discard pulp and set asides.

3

- Add in spice paste ingredients with 60 ml water to blend, press TURBO.
Settings: Timer: 2 Seconds
- Set asides.

4

- Add in 1500ml water into mixing jar.
- Add ikan kembung into simmering basket and place into mixing jar. Notes: Water must over the fish.
Settings: Timer: 5 Minutes / Speed : 2 / Temperature: 110°C
Notes: Place the large steamer on top of the mixing jar lid cover to prevent water splatter, and water must over the fish.

5

- Transfer out ikan kembung. Reserve the fish stock for later use.
- Separate the fish between flesh and bone.

6

- Add in the reserved tamarind juice, blended spice paste, asam gelugor, daun kesum, salt, sugar and flaked fish into mixing jar.
- Top up the water up to 1500ml.
Settings: Timer: 5 Minutes / Speed : 1 / Temperature: 120°C

7

- Place some noodles in a bowl. Top with a little julienned cucumber, pineapple, onion, red chili, mint leaves, and bunga kantan. Pour gravy over the noodles.
- Serve immediately with hei ko (shrimp paste) and lime wedges.

8

Notes
- If tamarind paste is not available, 1 to 2 teaspoon (depending on taste) tamarind concentrate may be used instead
- Dried thick vermicelli should be cooked in boiling water for a minute. Then turn off heat and let it soak for 6 to 8 minutes until soften. Remove and drain before serving.

Asam Laksa

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