Ingredients with Measurements:
- 500g mackerel fish
- 500g rice noodles (vermicelli)
- 1 cup tamarind juice
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
- 1 cup mint leaves
- 1 cup cucumber, julienned
- 1 cup pineapple, julienned
- 1 cup red onion, thinly sliced
- 1 cup red chili, thinly sliced
- 1 cup ginger flower, thinly sliced
- 1 cup torch ginger flower, thinly sliced
Special equipment needed:
- Blender
Step-by-step instructions:
1. Boil the mackerel fish in a pot of water until cooked. Remove the fish and set aside the broth.
2. Remove the bones and skin from the fish and blend it into a paste.
3. In a separate pot, add the tamarind juice, lemongrass, kaffir lime leaves, fish sauce, sugar, and salt. Bring to a boil.
4. Add the fish paste to the pot and simmer for 10 minutes.
5. Cook the rice noodles according to package instructions.
6. To serve, place the rice noodles in a bowl and pour the fish broth over it.
7. Top with mint leaves, cucumber, pineapple, red onion, red chili, ginger flower, and torch ginger flower.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 5g
- Carbohydrates: 70g
- Protein: 20g
Substitutions for ingredients:
- Mackerel fish can be substituted with any white fish.
- Tamarind juice can be substituted with lime juice.
Variations:
- Add shrimp or chicken to the broth for a different flavor.
- Use different types of noodles such as egg noodles or udon noodles.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of sugar and salt to taste.
- To make the broth spicier, add more red chili.
Storage instructions:
- Store the leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the broth on the stove over medium heat until hot. Reheat the noodles in boiling water for a few seconds.
Presentation ideas:
- Serve the laksa in a large bowl and garnish with the toppings.
Garnishes:
- Mint leaves, cucumber, pineapple, red onion, red chili, ginger flower, and torch ginger flower.
Pairings:
- Serve with a cold drink such as iced tea or beer.
Suggested side dishes:
- Serve with a side of prawn crackers or fried tofu.
Troubleshooting advice:
- If the broth is too sour, add more sugar.
- If the broth is too salty, add more water.
Food safety advice:
- Make sure the fish is cooked thoroughly before blending it into a paste.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Ikan Asam Laksa is a popular dish in Malaysia and Singapore.
Flavor profiles:
- Sour, spicy, and savory.
Serving suggestions:
- Serve hot.
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Region: Malaysian