Asam Laksa

Many people provide a simple conclusion that the dish is of Peranakan Nyonya origin – a cross-cultural mix of Malay and Chinese. While that may be partly true, the explanation omits an important element of asam laksa. That the dish was never created by one person, or one generation, but it evolved over layers of history.

Variations of asam laksa can be found throughout northern Malaysia (e.g. Kedah Laksa), and on the east coast of Malaysia (e.g. Terrenganu Laksa). Therefore, it is clear that the humble beginnings of the dish came from the Malay coastal communities.

Imagine a Malay family in a fishing community centuries ago. After claiming the prize fish from the nets, they would be left with a random pile of small, bony fish. To avoid waste, they would toss the scrap fish into a noodle soup, add in tamarind peel to mask the oily taste, and finally whatever other bits of spices, fruits, and veggies around. Asam laksa ingredients were unique to each fishing family or community. As generations passed, specific flavors became associated with the soup, and it gained popularity outside of fishing villages. Later, Chinese arrived in larger numbers to the west coast of the Malay Peninsula, married Malay women, and a new culture developed called Peranakan Baba-Nyonya. Asam laksa found its way into Nyonya kitchens, where other flavors were added – possibly the essential spice of bunga kantan (torch ginger flower) – which led to the version of what we now call Penang Asam Laksa.

Ingredients
Serves: 6 

• 600 gms of mackerel
• 6 cups (1.5L) water
• 3 sprigs polygonum leaves (daun kesum)
• 2 ginger buds, sliced
• 4-5 pieces asam keping, (dried tamarind slices)
• 5 tablespoons (75ml) tamarind juice
• 600 gms thick rice noodles (laksa noodles)
• Salt and sugar to taste

• Spice Blend:
• 10 shallots
• 2 lemongrass
• 2.5 in fresh galangal
• 5 dried chillies, soaked in water, discard seeds
• 3 fresh red chillies
• 1 teaspoon dried shrimp paste
• Garnish:
• 1/2 fresh pineapple, sliced in small pieces
• 1 medium cucumber, cut in matchstick slices
• 2 large red onions, sliced thinly
• 3 red chillies, sliced
• a few sprigs of mint leaves, torn
• a few sprigs of polygonum leaves, shredded
• Black prawn paste condiment (petis)

Directions
Prep:20min  ›  Cook:20min  ›  Ready in:40min 

1. Simmer the cleaned whole fish in a pot of water until cooked. Remove fish and let cool before separating the flesh from the bone. Flake the flesh in small pieces.
2. Strain the stock and add to the pot with tamarind juice, ginger buds, polygonum, fish and sugar to taste.
3. Blend the spice paste ingredients until fine. Add to the stock along with the asam keping. Simmer for 20-30 minutes and the soup thickens slightly then add salt to taste.
4. Blanch the laksa noodles in boiling water, drain and set aside.
5. To serve: Put some noodles in a bowl and ladle the soup over it. Put a pinch of each garnishing ingredient over the top and serve.