Ingredients with Measurements:
- 500g thick rice noodles
- 500g mackerel fish, cleaned and cut into chunks
- 2 liters of water
- 5 stalks of lemongrass, bruised
- 5 kaffir lime leaves
- 2 tbsp tamarind paste
- 2 tbsp sugar
- 1 tbsp salt
- 1 cup of mint leaves
- 1 cup of bean sprouts
- 1 cup of cucumber, sliced
- 1 cup of pineapple, sliced
- 1 cup of onions, sliced
- 1 cup of red chili, sliced
- 1 cup of green chili, sliced
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, bring 2 liters of water to a boil. Add in the lemongrass and kaffir lime leaves and let it simmer for 10 minutes.
2. Add in the mackerel fish and let it cook for 10 minutes.
3. Remove the fish from the pot and set it aside. Strain the broth and discard the lemongrass and kaffir lime leaves.
4. Add in the tamarind paste, sugar, and salt to the broth. Let it simmer for another 10 minutes.
5. Cook the rice noodles according to the package instructions.
6. To serve, place a portion of rice noodles in a bowl. Add in the fish, mint leaves, bean sprouts, cucumber, pineapple, onions, red chili, and green chili.
7. Pour the hot broth over the ingredients in the bowl.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 45g
Protein: 20g
Substitutions for ingredients:
- Mackerel fish can be substituted with any white fish.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add in shrimp or chicken instead of fish.
- Use different types of vegetables such as carrots or bell peppers.
Tips and tricks:
- To make the broth more flavorful, let it simmer for a longer time.
- Adjust the amount of sugar and salt to your preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the laksa in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the laksa in a large bowl and garnish with mint leaves and sliced chili.
Garnishes:
Mint leaves, sliced chili
Pairings:
Serve with a side of steamed rice.
Suggested side dishes:
Steamed rice
Troubleshooting advice:
If the broth is too sour, add more sugar. If it is too sweet, add more tamarind paste.
Food safety advice:
Make sure to cook the fish thoroughly.
Food history:
Asam Jawa Laksa is a popular dish in Malaysia and Singapore.
Flavor profiles:
Sour, sweet, and spicy
Serving suggestions:
Serve hot with a side of steamed rice.
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Region: Malaysian