Sarawak Asam Laksa
85% asli · Malaysian (Borneo)
A distinct variation from Sarawak, this Asam Laksa features a lighter, clearer broth often made with fish head or fish bones, and a unique blend of souring agents and spices, served with different toppings.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel or Tenggiri Fish500g
- Dried Chilies10
- Shallots100g
- Lemongrass1 stalk
- Ginger20g
- Assam Gelugur (Garcinia Cambogia)3-4 pieces
- Fish Stock or Water1.5 liters
- Rice Vermicelli Noodles400g
- Eggs2
- Bean Sprouts1 cup
- Cilantro1 bunch
- Lime1
- Chili Oilto taste
- Saltto taste
- Wateras needed
Langkah
- 1
Boil fish, debone, and flake. Reserve bones for stock if making from scratch.
- 2
Soak dried chilies and assam gelugur in warm water.
- 3
Blend soaked chilies, shallots, lemongrass, and ginger into a paste.
- 4
In a pot, sauté the paste until fragrant. Add fish stock/water and bring to a simmer.
- 5
Add the soaked assam gelugur (discard soaking water) and flaked fish. Simmer for 20-25 minutes. Season with salt.
- 6
Blanch rice vermicelli noodles. Prepare garnishes: shred omelette, chop cilantro. Wash bean sprouts.
- 7
Serve noodles in bowls, ladle the broth over, top with flaked fish, omelette, bean sprouts, cilantro, a squeeze of lime, and chili oil.
