Asam Laksa 亚参加沙

 Asam Laksa
亚参加沙

Ingredients A:
10pcs+ Ikan Kembong

2 tbsp belacan

Ingredients B:
10pcs+ shallots (remove skin)
1 pc Ginger Flower (姜花 - cut small)
4 pcs red chilli
20 pcs chili padi
1 pc lemon grass (minced)
1 pc blue ginger (cut small)
1 pc turmeric (cut small)
1 bowl dried chilli (soaked)

Ingredients C:
2 pcs lemon grass (smashed & cut into section)
2 pcs ginger flower (姜花 - cut small)
1 handful Daun kesum (Laksa叶)
1/2 bowl Asam Keping

 

Seasoning:

Soy sauce, MSG, salt, fish sauce, sugar

Methods:
1. Boil pot of water, blanch fish and remove.
2. Remove fish skin and bone.
3. Keep bone to add into laksa soup.
4. Put all ingredients B into blender with little cooking oil and blend.
5. Heat up wok, add in blended ingredients and keep frying until pecah minyak (ard 20mins)
6. Add in belacan and mix well.
7. Boil a pot of water and add in fried blended ingredients.
8. Add in ingredients C and cook for at least 4 hours (or overnight for better taste)

remove all 

* Add in Laksa Noodles, pineapple, cucumber, onion, mint, chili padi and top with soup and serve.

Source: Chef Ivan Tan 陈政赐师傅 https://www.facebook.com/watch/?v=217828933173196