Laksa Asam

Ingredients

(a) for gravy

600 g (4) 'kembung' fish, cleaned and poached with 2 litre (10 cups) water
100 g (2 stalks) ginger bud, sliced thinly
30 g (10 stalks) 'kesom' leaves, use leaves only
30 g (5 pcs) dried tamarind
3 g (1/2 tsp) salt

blended finely with 100 ml (1/2 cup) water

60 g (3 tbsps) dried chillies
15 g (2 cm) galangal
20 g (2 cm) ginger
10 g (2 pips) garlic
50 g (5) shallots
50 g (2 stalks) lemon grass

(b) for salad

300 g (2 bunches) lettuce, cleaned and sliced
250 g (1) cucumber, cleaned and sliced lengthwise
300 g (1/4) pineapple, sliced lengthwise
180 g (2) onions, sliced into rings
45 g (3) limes (limau kasturi), halved
20 g (5 stalks) mint leaves
1/2 boiled egg, for decoration (optional)

(c) for laksa

250 g (1/2 packet) dried laksa
2 litre (10 cups) water

Method

(a) method to prepare gravy

1. Debone fish and flake it.
2. Crush fish flakes until fine and place in a pot.
3. Blend fish bones in a blender using 2 cups of fish stock.
4. Slive blended bones into pot containing crushed fish flakes.
5. Add all blended ingredients and balance of fish stock.
6. Bring to boil. Add salt, sliced ginger bud and 'kesom' leaves.
7. Stir well and cook for 2 more minutes. Remove from heat.

(b) method to prepare laksa

1. Blanch laksa noodles until expanded and softened.
2. Remove, drain off water and briefly place noodles under running water. Drain.

(c) serving method

Place noodles in a bowl, and garnish with ingredients on top. Add gravy prior to eating. Add sliced 'kesom' leaves, ginger bud and rest of the vegetables for those who prefer more.

Source : Nutriweb