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Malaysian-Style Asam Laksa

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 60 minsscheduleTotal: 70 minsoutdoor_grillStewedlocal_fire_departmentMedium
Allergens:warningFishwarningShellfish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total
01
Preparation
00:00:07
  • Place 3 stalks of lemongrass, 6 shallots, and 30g ginger into a blender
  • Add a little water and blend until finely minced into a smooth paste
  • Pour the blended mixture onto a plate and set aside
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Watch out

Add only a little water when blending spices

too much water will make it difficult to fry them down later, otherwise the paste will boil instead of frying

Ingredients:lemongrass stalks (3 piece)shallot (6 piece)ginger (30 g)water
Tools:knifeblender
02
Active Cooking
00:00:32
  • Heat 2 tbsp cooking oil in a pot, fry 50g minced garlic until fragrant
  • Add the blended lemongrass, shallots, and ginger paste, stir well
  • Add 20g belachan and stir until fully melted and aromatic
  • Add 2 tbsp homemade chili paste and stir-fry until completely combined and vibrant red
local_fire_departmentmedium heat
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Watch out

Ensure the oil is hot before adding garlic, otherwise it will stick and burn easily, otherwise it will impart a bitter taste to the whole broth.

Ingredients:Cooking oil (2 tbsp)Garlic (50 g)belachan (20 g)Chili paste (2 tbsp)
Tools:wooden spatulapot
03
Active Cooking
00:01:13
  • Add 3 peeled tomatoes into the pot and stir-fry
  • Mash the tomatoes with a wooden spatula until fully melted and combined with the paste into a thick sauce
  • In a bowl, knead 50g tamarind paste with water to extract tamarind juice, then pour it into the pot
  • Add water to fill the pot, stir well and bring to a boil
local_fire_departmentmedium-high heat
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Watch out

Mashed tomatoes must be thoroughly mixed and melted into the sauce, otherwise the broth will lack the proper sour depth and flavor complexity.

Ingredients:Tomato (3 piece)tamarind paste (50 g)water (2 l)
Tools:wooden spatulapot
04
Active Cooking
00:02:04
warningStay safe

Use heat-insulating gloves or cloths when moving the hot steamer plate, otherwise high temperatures can cause severe burns.

  • Steam 6 mackerels in a steamer until fully cooked
  • Remove the cooked mackerels, carefully flake the meat off, leaving the fish heads and a small amount of meat
local_fire_departmenthigh heat
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Watch out

Carefully check when removing bones to ensure no fish bones remain, otherwise stray bones in the soup will pose a choking hazard.

Ingredients:Mackerel fillet (6 piece)
Tools:steamer
05
Active Cooking
00:02:20
  • Place the remaining fish heads, a small amount of meat, and 1 torch ginger into the blender
  • Add water and blend until the bones are completely pulverized and the broth turns a uniform milky white
  • Pour the milky fish broth into the main soup pot
  • Mash the rest of the fish meat with a wooden spatula and add it to the pot to boil
local_fire_departmentmedium heat
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Watch out

Ensure all large hard bones are removed before blending, otherwise hard bones will damage the blender blades.

Ingredients:Mackerel fillettorch ginger flower (1 piece)water
Tools:potblender
06
Active Cooking
00:03:51
warningStay safe

Use heat-insulating gloves when moving the hot claypot or opening the lid, to prevent steam or hot pottery from burning your hands.

  • Add 10 dried chilies and 10 dried tamarind slices into the soup
  • Wash 20g Vietnamese mint leaves and add them to the pot, stir and cover with a lid
  • Simmer on medium-low heat for about 1 hour until all ingredients release their flavors into a rich laksa broth
local_fire_departmentmedium-low heat
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Watch out

Stir occasionally while simmering, otherwise the fish meat and spices at the bottom will stick and burn.

Ingredients:dried chilies (10 piece)dried tamarind slices (10 piece)Laksa Leaf (20 g)
Tools:pot
07
Active Cooking
00:04:30
warningStay safe

Pour the boiling laksa broth steadily to prevent hot liquid from splashing and causing burns.

  • Place 400g softened laksa noodles into a bowl
  • Neatly arrange sliced torch ginger, cucumber shreds, mint leaves, and red onion slices on top of the noodles
  • Pour the hot, rich laksa broth over the noodles
  • Add 2 tbsp thick shrimp paste sauce on the side according to personal preference
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Watch out

The heated laksa soup is extremely hot

be careful not to splash and scald the skin when pouring the soup

Ingredients:thick rice noodles (400 g)torch ginger flower (1 piece)Cucumber (1 piece)mint leaf (20 g)Onion (1 piece)shrimp paste (2 tbsp)
Tools:bowl

groceryAll Ingredients

Mackerel fillet6 piece
Garlic50 g
ginger30 g
shallot6 piece
lemongrass stalks3 piece
Cooking oil2 tbsp
belachan20 g
Chili paste2 tbsp
Tomato3 piece
tamarind paste50 g
dried tamarind slices10 piece
dried chilies10 piece
Laksa Leaf20 g
torch ginger flower1 piece
mint leaf20 g
Cucumber1 piece
Onion1 piece
thick rice noodles400 g
shrimp paste2 tbsp
water2 l

blenderAll Tools Needed

knifeblenderwooden spatulapotsteamerbowl