-
View
Asam Laksa is a dish that captures the heart of Malaysian cuisine with its bold, tangy, and spicy flavours. This iconic noodle soup is a culinary masterpiece that perfectly embodies the harmony of Malaysia’s multicultural heritage.
A favourite among locals and tourists alike, Asam Laksa is more than just a meal, it’s an experience that engages all the senses. Whether enjoyed in a bustling street market or a cosy family kitchen, this dish is a vibrant celebration of flavour and tradition.
What Is Asam Laksa?
Asam Laksa is a spicy and sour noodle soup that originates from the Peranakan culture, blending Malay and Chinese culinary influences. The term “asam” refers to the sour tamarind base of the broth, while “laksa” describes the noodle soup itself.
This dish is renowned for its complex flavours, an interplay of sour, spicy, sweet, and savoury, that come together in every mouthful.
The soup is traditionally served with thick rice noodles, which soak up the rich, tangy broth, and is topped with a variety of fresh garnishes. Each spoonful delivers a vibrant medley of flavours, making it a dish that’s as satisfying to eat as it is intriguing to explore.
Ingredients and Taste
The defining feature of Asam Laksa is its broth, a tantalizing combination of tamarind, fish, and aromatic spices. Mackerel, either fresh or canned, is often the protein of choice, cooked down until it infuses the soup with a deep, savoury flavour.
Tamarind pulp gives the dish its signature tang, balanced by the sweetness of palm sugar. Ingredients like lemongrass, galangal, and chili add layers of fragrance and heat, creating a broth that is bold and invigorating.
Thick rice noodles form the base of the dish, providing a chewy contrast to the smooth, flavourful soup. Toppings are a vital part of the experience, adding texture and freshness. Sliced cucumbers, red onions, pineapple, and mint leaves are common garnishes, offering a cooling counterpoint to the spicy broth.
A drizzle of prawn paste, known as “hae ko,” enhances the umami notes, while fresh chilies are often added for an extra kick. The result is a dish that’s both hearty and refreshing, with a taste that lingers long after the last bite.
A Taste of History
The origins of Asam Laksa are rooted in the Peranakan communities of Malaysia, which emerged from the intermarriage of Chinese immigrants and local Malays.
The dish reflects this unique cultural fusion, combining Chinese noodle traditions with Malay flavours and ingredients. Over time, it became a staple in regions like Penang, where it is now considered one of the must try dishes for visitors.
Asam Laksa’s rise to prominence is a testament to Malaysia’s rich culinary diversity. Each region has its own take on the dish, with subtle variations in flavour and preparation. Penang Asam Laksa, for instance, is particularly celebrated for its intense tanginess and generous use of fresh herbs.
Asam Laksa (Spicy Noodle Soup) Recipe
Serves: 4 people
Ingredients:
For the Soup Base:
- 1 kg mackerel (or any oily fish)
- 2 litres water
- 2 stalks lemongrass, bruised
- 5 pieces tamarind peel (asam keping)
- 4 tbsp tamarind paste, dissolved in ½ cup warm water
- 3 tbsp fish sauce
- 3 tbsp sugar (adjust to taste)
For the Spice Paste:
- 5 dried chilies, soaked and deseeded
- 3 fresh red chilies
- 5 shallots, peeled
- 2 cloves garlic
- 1-inch piece galangal
- 1-inch piece fresh turmeric (or 1 tsp turmeric powder)
- 1 tbsp belacan (fermented shrimp paste)
For the Noodles and Garnishes:
- 400g thick rice noodles (laksa noodles), cooked as per package instructions
- 1 cucumber, julienned
- 1 red onion, thinly sliced
- 1 pineapple, finely chopped
- 1 bunch mint leaves
- 4 bird’s eye chilies, finely chopped
- 1 cup torch ginger flower, thinly sliced (optional)
- 1 lime, cut into wedges
- 4 tbsp shrimp paste (petis), diluted with warm water for drizzling
Directions
Begin by preparing the fish. In a large pot, add the water and bring it to a boil. Place the cleaned mackerel in the pot along with the bruised lemongrass. Simmer for 15 minutes or until the fish is cooked through. Remove the fish, set aside, and strain the broth to ensure clarity. Reserve the broth for later use.
Once the fish has cooled, carefully separate the flesh from the bones. Flake the flesh into small pieces, ensuring no bones remain. Return the fish bones to the reserved broth and simmer for another 10 minutes to extract maximum flavour. Strain again and set the enriched broth aside.
Prepare the spice paste. In a blender, combine the dried and fresh chilies, shallots, garlic, galangal, turmeric, and belacan. Blend into a smooth paste, adding a small amount of water if needed to ease blending. This paste forms the aromatic base of your soup.
In a large pot, heat 2 tablespoons of oil over medium heat. Fry the spice paste until fragrant, about 5–7 minutes, stirring constantly to prevent burning. Add the tamarind peel and dissolved tamarind paste to the pot, allowing the flavours to meld.
Pour the reserved fish broth into the pot with the spice paste. Stir well to combine. Add the flaked fish, fish sauce, and sugar. Adjust the seasoning as needed, balancing the sour, salty, and slightly sweet flavours characteristic of Asam Laksa. Simmer for 15 minutes.
While the soup simmers, prepare the noodles and garnishes. Cook the laksa noodles as per package instructions, rinse under cold water, and drain. Arrange cucumber, pineapple, red onion, mint leaves, and torch ginger flower (if using) on a serving platter for easy assembly.
Check the soup for final adjustments. Ensure the flavours are robust and balanced, with a pronounced tanginess from the tamarind. Remove from heat and keep warm.
To serve, divide the cooked noodles into individual bowls. Ladle the hot Asam Laksa broth generously over the noodles. Top with the prepared garnishes, drizzle with shrimp paste, and squeeze a wedge of lime over the dish. Serve immediately with extra lime and bird’s eye chilies for those who prefer more heat.
Leave a Review