Asam Laksa

🛒 Ingredients

• Mackerel (cooked, flaked) 80 g · 164 kcal
• Thick rice noodles (cooked) 120 g · 132 kcal
• Tamarind paste 15 g · 36 kcal
• Shallots 25 g · 18 kcal
• Red chilies 8 g · 3 kcal
• Bird's eye chilies 4 g · 2 kcal
• Lemongrass 8 g · 8 kcal
• Galangal 8 g · 6 kcal
• Fresh turmeric 4 g · 14 kcal
• Shrimp paste (Belacan) 8 g · 7 kcal
• Torch ginger flower (Bunga Kantan) 12 g · 4 kcal
• Laksa leaves (Daun Kesum) 8 g · 2 kcal
• Cucumber (sliced) 30 g · 5 kcal
• Pineapple (sliced) 25 g · 13 kcal
• Red onion (sliced) 15 g · 6 kcal
• Mint leaves 4 g · 3 kcal
• Prawn paste (Hae Ko) 10 g · 10 kcal
• Water 200 g · 0 kcal

👨‍🍳 Instructions

1. Clean mackerel and boil in a pot with enough water until cooked through; remove fish, reserving the broth, then debone and flake the fish meat.
2. Blend shallots, red chilies, bird's eye chilies, lemongrass, galangal, fresh turmeric, and shrimp paste into a fine, aromatic spice paste.
3. Add the spice paste to the reserved fish broth along with tamarind paste, torch ginger flower, and laksa leaves; bring to a boil, then reduce heat and simmer for 20-30 minutes.
4. Add the flaked mackerel to the simmering broth and continue to simmer for another 5-10 minutes to infuse the flavors.
5. Meanwhile, cook the thick rice noodles according to package instructions, then drain and set aside.
6. To serve, place cooked noodles in a bowl, ladle over the hot Asam Laksa broth with flaked fish, then garnish generously with sliced cucumber, pineapple, red onion, and mint leaves. Serve with a spoonful of prawn paste (Hae Ko) on the side.