Asam Laksa, an iconic dish of the island which Penangites take pride of. It has even made it to the list of CNN’s World’s Best Food multiple times. Learn how to make this iconic Penang dish at home with Grandma Alice’s Kitchen! Despite being in her 80s with Parkinson’s, Grandma Alice still rocks her Youtube channel and she has such a bubbly character! Her Asam Laksa recipe looks so good we can smell it through the screen. (100% not sponsored okay? We just discovered her channel today and instantly fell in love!)
Learn How to Make Asam Laksa With Grandma Alice’s Recipe:
Ingredients (Family Pot Size):
- 6 pcs Ikan kembung (mackerel)
- 6 pcs Asam Gelugur
- 200g Asam Jawa (diluted in water) small packet
- 1 packet asam laksa noodle
- A bunch of Daun Kesum leaves (Vietnamese coriander)
To blend for chili paste:
- 10 shallots
- 10-12pcs boiled dry chili (boil them in a pot for about 10-20 secs before removing)
- 1 stalk of Serai (Lemongrass)
- 1 THUMB size of kunyit
- 4-5 pcs of Lengkuas (galangal)
- 1 small pcs of Belacan
- Some water to blend
- Half a pineapple
- 1 cucumber
- 1 big onion
- Mint Leaves
- 1 stalk of Bunga Kantan (Torch Ginger Flower)
- Shrimp Paste to taste
- 2-3pcs lime
- Prepare the mackerel and steam it on high heat for about 20 minutes or until cooked. Save the water of the fish from steaming for cooking later.
- While cooking the fish, chop up the ingredients for garnishing.
- When the mackerel is done cooking, let it cool before deboning and tear them into small chunks.
- Throw in all the fish into a cooking pot, together with the water from the fish earlier as stock base.
- Chop up the ingredients for chili paste, and blend them all together. Add water in between, you should get the consistency as pictured below. Set aside.
- In a bowl, add half a packet of Asam Jawa and dilute it in some water. Add some chili paste into it and mix them together.
- Transfer the mixture into the cooking pot. Add in more chili paste, depending on how spicy you want your Laksa soup to be.
- Set the cooking pot on a stove and cook it over high heat. Throw in some Daun Kesum (Vietnamese Coriander) and boil it together with the soup.
- In a bowl, add in the remaining Asam Jawa and some chili paste, and dilute them with water again.
- Add more Asam Jawa water (remember to strain it) into the Laksa soup in between cooking until you find it sour enough for you.
- Add 1 & 1/2 tsp of salt, and throw in the Asam Gelugur. Give it a stir while it’s boiling.
- In another pot, boil the laksa noodle until soften and put it aside.
- When the soup thickens and is ready to serve, assemble all the ingredients (noodles & garnishing) into a bowl and top it with Laksa soup.
- Add your desired amount of shrimp paste. You can also dilute the shrimp paste with some hot water and set it aside for serving.
PS: Grandma Alice added 2 tsp of mushroom seasoning (her secret ingredient) into the soup while boiling.
A Hot Bowl of Asam Laksa is Served:
Foodies, there you have it, a hot bowl of delicious spicy-sour Asam Laksa that you can make at home and serve it to your friends or family! Don’t forget to share this recipe to your friends so that they can try making too. Also, head over to Grandma Alice’s channel for more hearty, local recipes. That’s all, have fun cooking and buh bye!
Recipe Credit: Grandma Alice’s Kitchen (Youtube)
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