Put the laksa and water (enough to submerge the laksa) into a pot and cover it.
Set the button to Pressure. Press Low Pressure for 10 minutes and 'ON'.
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.
Put the noodles in a bowl of water and stir well. Drain.
Put the fish, tamarind, salt, and enough water (enough to cover the fish) in the pot.
Cover the pot and turn the knob to 'PRESSURE'. Press High Pressure for 20 minutes and 'ON'.
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.
Mash the fish and boiled water until crushed and strain into the pot.
Add the ground chili, kantan flowers, kesum leaves, lemongrass, tamarind, water as needed, and salt.
Press 'Stir Fry' and 'ON'. Cook until boiling.
Press 'OFF'. Serve the laksa with the broth and all the Ingredients A.
The Asam Laksa is now ready to eat.
10 servings
