Laksa is not one of my family's favourite food. So I seldom cook it at home since that entails buying a host of ingredients & spending quite a bit of time in in the kitchen. It doesn't feel like it's worth it. So, I usually cook it when I'm receiving guests or I would cook & share it with my mum who happens to be a laksa fan. My mum would go one step further... besides preparing the gravy, she would also make her own laksa noodle... yes, the white & thick noodle.
Asam Laksa not commonly found in Singapore. Even if you find one, quite likely, it's not up to your expectation. So whenever I go to Malaysia, I would try to eat it at least once.
Since it's the school holidays, I can afford to spend more time in the kitchen. So, a few days ago, I cooked Asam Laksa. I also made the noodle myself. So we had a truely homemade Asam Laksa.
Recipe by Chef Wan from The Best of Chef Wan, A Taste of Malaysia.
300g thick rice vermicelli (I used homemade laksa noodle.)
2 red chillies, seeded & thinly sliced
2 green chillies, seeded & sliced
2 torch ginger buds, thinly sliced
15-20 laksa leaves, finely sliced
20 mint leaves
2-3 leaves lettuce, finely shredded (I didn't use.)
6 kalamansi limes, halved
1/2 pineapple, peeled & thinly sliced
1 hard-boiled egg, peeled & quartered
4 tbsp black prawn paste (hae ko) - I didn't use.
500ml water (I added more.)
4 pieces dried sour fruit (asam gelugor)
15 laksa leaves
2 torch ginger buds, halved lengthwise
1.5 kg (I used 1kg only.) mackerel fish, cleaned, boiled, deboned & coarsely pounded
salt to taste
sugar to taste
30 dried chillies, soaked in hot water, seeded & drained
15 shallots, peeled
2 galic cloves, peeled
1 tbsp dried prawn (shrimp) paste (belacan)
- Combine ingredients for spice paste in a food processor & blend until smooth.
- Prepare gravy. Put the spice paste, water, dried sour fruit, laksa leaves, torch ginger buds & fish into a pot. (I added more water to the gravy.) Bring to the boil & season with salt & sugar. Allow gravy to simmer until it thickens slightly.
- To serve, place vermicelli into bowls & pour gravy over. Top with the remaining ingredients & serve immediately.