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Asam Laksa

Asam Laksa

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A bowl of Asam Laksa feels like stepping into a lively street market on a rainy afternoon—warm, bold, and impossible to ignore. The first sip hits you with that deep, tangy tamarind broth, sharp yet comforting, followed by the rich, slightly briny sweetness of mackerel that lingers softly on your tongue.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10
Course: Main Dishes
Cuisine: Malaysian
Ingredients Method

Ingredients
  

INGREDIENTS A
  • 500 g laksa noodles
  • water as needed
  • 5 eggs boiled and cut in half
  • 1 cucumber sliced
  • 1 lettuce sliced
  • 2 large onions sliced
  • 3 red chilies sliced
  • 10 bird's eye chilies sliced
  • 3 limes
INGREDIENTS B
  • 1 kg mackerel
  • 10 tamarind pods
  • 2 tbsp chili paste
  • 1 kantan flower bud
  • 10 kesum leaves
  • 2 lemongrass stalks pounded
  • water as needed
  • salt to taste

Method
 

  1. Put the laksa and water (enough to submerge the laksa) into a pot and cover it.
  2. Set the button to 'PRESSURE'. Press Low Pressure for 10 minutes and 'ON'.
  3. When the pot beeps, set the button to 'STEAM' and release the pressure. When there is no more beeping, press 'OFF' and slowly open the pot lid.
  4. Put the noodles in a bowl of water and stir well. Drain.
  5. Put the fish, tamarind, salt, and enough water (enough to cover the fish) in the pot.
  6. Cover the pot and turn the knob to 'PRESSURE'. Press High Pressure for 20 minutes and 'ON'.
  7. When the pot beeps, turn the knob to Steam and release the pressure. If there is no hissing sound, press 'OFF' and slowly open the pot lid.
  8. Mash the fish and boiled water until crushed and strain into the pot.
  9. Add the ground chili, kantan flowers, kesum leaves, lemongrass, tamarind, water as needed, and salt.
  10. Press 'Stir Fry' and 'ON'. Cook until boiling.
  11. Press 'OFF'. Serve the laksa with the broth and all the Ingredients A.
  12. The Asam Laksa is now ready to eat.

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