Wednesday, January 4, 2012

Asam Laksa

I used to eat Asam laksa when I was in Butterworth. The famous spot is always Penang Road Famous Teochew chendol.


(for the soup)

800g of chunk Tuna (blend with 2 liters water)
100g galangal (crushed)
100g Vietnamese mint
100g asam keping
1 lemongrass (crushed)

70g shallots (blended)
5 cloves garlic (blended)
1 tbsp shrimp paste ( blended)
2 tbsp chili paste ( to your preference)

Vermicelli noodle ( cook as per instruction)
Mint leaves
1/2 pineapple (cube)
2 chili (slice)
1 cucumber (shreded)
1 onion ( slice )
hard boiled eggs

1. Put all the ingredients to a large pot and bring to boil. Add sugar and salt to taste.
2. Prepare the noodle in a bowl with the garnishing. Pour the soup. Ready to serve.

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