Every time I go back to my hometown, I will try Asam Laksa or Penang Laksa. It is a sour fish-based soup. Commonly found at hawker centres or coffee shops but usually not available at restaurants. Laksa is served with rice noodles in a thick sour soup of shredded fish, garnished with slices of shallots, cucumbers, pineapples, lettuces, mint leaves, chilies, ginger torch flower bud (‘bunga kantan’) and topped off with sweet prawn paste (‘Heiko’ or 蝦膏)
亚叁叻沙(Asam laksa) 就是用魚熬出來、略帶酸味的濃湯。亚叁叻沙最明显的是用了亚叁，汤中的酸味清楚。
Ingredients
600 gm fresh laksa noodles (rice noodles) , scald in hot water and drain
600 gm 新鲜叻沙面（米粉），在热水烫伤和排水
(A):
lkg flaked ikan kembung (mackerel, 鲭鱼, 甘望鱼) or sardin
A pinch of salt 少许盐
2000ml water
(B) Spices to grind finely: 精细磨碎香料： Daun kari Curry Leaf 咖喱叶
6-7 fresh chillies 鲜辣椒
4-5 dried chillies 辣椒干
1 small piece lengkuas (galangal, 南姜）
2cm fresh turmeric 新鲜姜黄
2 cloves garlic 蒜头
6 candlenuts (buah keras) 石古仔
(C):
5 stalks daun kesum (Thai basil leaves, 九层塔)
1 bunga kantan (ginger flower,姜花), cut lengthwise 纵向切割
5-4 stalks serai (lemon grass,香茅), smashed 捣烂
Mix and strain:
50g tamarind (asam jawa) 罗望子 – commonly used to give the stock its sour flavor
250ml water
4 pieces asam keping 阿叁皮
1 tbsp Maggi Belacan powder 巴拉煎
Salt
(D) Garnishing:
Slice thinly:切薄片
100g pineapple 凤梨
1 cucumber 黃瓜
2 bunga kantan (Torch Ginger Bud) 姜花
3 red chillies 辣椒
2 big onions 洋葱
200g lettuce 生菜
100 gm Mint leaves 薄荷葉
heiko (prawn paste) 蝦膏– dissolve in a little hot water
Method
To prepare gravy:
Remove scales and innards of the fish and clean well. Boil fish with 2 liters of water for about 10 minutes.
When fish is cooked, remove bones and keep fresh aside. Break the flesh into small pieces and return the fish into the stock.
Add (B) and (C) in the fish stock and simmer with low heat until it reaches the desired consistency.
水滚后，加入鱼煮十分钟，捞起。鱼去骨，取鱼肉，弄成泥状，倒进锅里一起煮。把香料和亚参水全放进去煮2小时。
To serve:
Put laksa noodles into serving bowls. Spoon the laksa gravy over and garnish with (D).
Best eaten while hot with little prawn paste, it won’t taste that great if left on the open for too long.