If you visit the northwestern coast of Malaysia, you will find this exceptional dish. Assam laksa is often considered one of the staple foods in Malaysia. But, if you do not cook it with the right ingredients and techniques, you can never get the proper taste. So, here we are with an easy recipe for assam laksa. However, keep in mind not to eat it in the first trimester of your pregnancy. You can have it as your lunch in the second and third trimesters.
6asam kepingUse fresh tamarind skin as a substitute for first pregnancy trimester
2stalkslemongrass
2inchesgalangal
10 dried chillies
450mltamarind-soaked water
shrimp paste or belacan
1red chillisliced
100gmsmint leaves
1/2limesliced
5-6coriander leaves
2shallots
1/2cucumber
wateras required
saltas required
sugaras needed
saucefor garnishing (any sauce you prefer)
Instructions
Boil the ikan kembung with 3 asam keping for 12-15 minutes.
Once it is cooked properly, place the fish into a large bowl.
Remove the asam keping.
Now, separate the flesh from the fish bones and prepare small pieces out of it.
Then, put the galangal, belacan, dried chillies, and lemongrass stalks in a blender.
Add some water and make it a smooth paste.
Next. to prepare the broth, pour tamarind water into a large pot.
Add the blended paste, remaining asam kepings, ginger bud, and mint leaves.
Mix salt and sugar as per requirement.
Add your preferred sauce to it.
Now, add the boiled fish to it.
Let it boil. Once it is boiled, put it on a medium flame and cook for 1 hour.
To serve it, place laksa noodles in a bowl. And pour the hot broth and fish on it.
Put the cucumber slices beside the noodles.
Finally, garnish with red chillies, coriander leaves, lime, and shallots.
Notes
We have reduced the amount of dried chillies. Otherwise, it may cause stomach burning during pregnancy. Also, if you are in your first trimester, you should not use asam keping. Instead, you can use fresh tamarind skins.