Name: Asam Laksa
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 servings
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 ); 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; 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

AuthorLe-ThermiqueCategoryNoodles, Side DishesDifficultyIntermediate

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 :

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.

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.

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

- 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.

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

- 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

- 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.

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

4 servings

Serving size

Amount per serving
Calories893

% Daily Value *
Total Fat 35.8g46%
Saturated Fat 8.2g41%
Cholesterol 263mg88%
Sodium 873mg38%
Total Carbohydrate 94.3g35%
Dietary Fiber 8.5g31%
Total Sugars 22.2g
Protein 50.1g

Calcium 14mg2%
Iron 55mg306%
Potassium 1544mg33%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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
Ingredients Directions

Ingredients

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