Asam Laksa (Spicy and Bitter Noodle Soup) Recipe

Often, when folks hear the phrase “laksa,” they think about a giant bowl of noodles topped with a thick, coconutty curry soup. Whereas curry laksa is certainly one of many extra well-known dishes from Southeast Asia, there’s really an entire wealth of laksas to find. In Malaysia, “laksa” basically means “noodle soup,” as there isn’t actually something that ties the completely different sorts of laksas collectively aside from all of them being noodles in soup. The number of laksas from state to state is sort of staggering, from the spice-rich prawn-based gravy and skinny rice noodles of Sarawak laksa to the fish-based Johor laksa served with spaghetti (sure!), to the comfortable rolled rice noodles in creamy fish gravy of Kelantanese laksam. The laksa I am writing about right here although, is my private favourite and possibly probably the most fragrant of all of them, the Penang asam laksa.

Penang, an island off the west coast of Malaysia has among the greatest avenue food this facet of the globe, and is deservedly world-famous as a vacation spot for gastronomes. Certainly one of its most well-known dishes is asam laksa, a strongly spicy, bitter (“asam” means “bitter”), and savory fish soup served with thick rice noodles and varied fragrant herbs. The usage of small, oily fish corresponding to chub mackerel or sardines is important for the making of the inventory: Their excessive ratio of bone to meat signifies that the flavour of the inventory shall be a lot stronger, offering the depth needed to spotlight the brilliant herbs which can be cooked within the inventory and served uncooked as garnish.

I’ve tried experimenting with bigger oily fish like tuna and Spanish mackerel, however the inventory simply didn’t have sufficient punch. Deboning the fish could be a little bit of a ache even for me, however I roll up my sleeves and get on with it whereas catching up with podcasts, and earlier than I do know it, I’ve deboned an entire kilo’s value. When you’re contemplating white fish, don’t, because it doesn’t have the fatty mouthfeel needed for the soup inventory, and the flesh disintegrates too simply when boiled in soup. Garnish-wise, it’s virtually like a who’s who of Southeast Asian flavors. From completely different sorts of mint to skinny chunks of pineapple, every bowl can (and may) be custom-made to the desire of the eater. When you don’t really feel like searching down each single fragrant merchandise, be sure you a minimum of have torch ginger flowers and Vietnamese mint—asam laksa merely received’t style or odor the identical with out them. Extra simply obtainable greens like julienned cucumbers and shredded lettuce will just do high quality so as to add a recent crunch to the dish.

Due to their labor-intensive prep, laksas are normally eaten exterior the house throughout workplace lunch breaks or weekend brunches with the household. After they’re made at residence, particularly with recipes like asam laksa that use small fish, it’s very a lot for an important day. This explicit recipe is closely primarily based on a recipe by one in every of my favourite fellow Malaysian cooks, Dinesh Rao, one of many homeowners of beloved (although now-closed) restaurant Tray Cafe in Kuala Lumpur, which in flip is predicated on his personal tinkering along with his mom’s recipe and others he’s come throughout. It comes fairly darn near what you could find at hawker stalls—deeply, pleasantly fishy, with a heady aroma of recent herbs that you just’ll dream about for days. Make the journey to your native Asian grocery shops for the elements; I promise you it’s effectively value it.