Asam Laksa Faces: Nyonya, Vegetarian, and Instant Styles

(Updated Version)

Asam Laksa is a beloved Malaysian noodle dish known for its rich, fish-based broth, aromatic herbs, and a variety of fresh toppings. Each bowl is filled with a tangy, spicy soup and garnished with ingredients like sliced pineapple, cucumber, and red onion. We've explored Malacca Nyonya, Penang Nyonya (MALACCA'S FOOD FIESTA), Chinese (PENANG FOOD FINDS), and Malay versions, but the Indian version remains a mystery. Have you stumbled upon it? Let me know if you have.

Prepare the Fish Broth
Ingredients
Fresh sardines or Indian mackerel (kembung)

Method
Clean the fish thoroughly (add the heads as well) 
Simmer the fish in water until tender.
Strain the broth to remove bones.
Flake the fish, discarding bones and heads.

Note
While sardines and Indian mackerel are what I use, I have not tried other types of fish. Perhaps you might like to experiment and discover your preferred flavor?

Enhancing the Broth

To enhance the broth, here’s a list of ingredients to consider, presented in no particular order. Feel free to choose according to your preference - there are no strict rules here. It’s all about using fresh ingredients (ours come from Nava’s Zen).

Chilies

Add a spicy kick.

 

Malaysian herbs

Such as lemongrass, galangal, torch ginger flower, daun kesum (Vietnamese coriander), and mint leaves.

Belacan/Shrimp Paste

This key ingredient boosts the umami flavor and deepens the overall taste profile of the soup. Its rich, salty, and slightly fermented notes complement the tangy tamarind and spicy elements, creating a more complex and balanced flavor.

These ingredients can be blended into a thick paste, much like FISH ASAM PEDAS paste, or sliced and added directly to the fish broth. Feel free to use your discretion when choosing which ingredients to include.

Flavor Profile

Petis Udang

This thick, dark shrimp paste adds a rich umami depth to the soup, complementing its tangy and spicy elements.

Sourness/Tanginess
Essential to Asam Laksa, achieved with dried tamarind pieces (asam keping), but sure, tamarind juice will do the job as well. Adjust the level of sourness to your preference. 

Garnishes

Top your Asam Laksa with sliced pineapple, cucumber, red onion, and red chilies. For a touch of extra Zen wellness, I occasionally add salad leaves. 

Noodles
The traditional choice is thick rice noodles, also known as laksa noodles, which are available fresh or dried. Dried noodles are handy for storage. Personally, I prefer mee hoon over laksa noodles due to its lighter texture.

Laksam

Laksam is a unique fusion of curry laksa and asam laksa, featuring fish broth, flaked fish, and coconut milk, along with some of the typical asam laksa ingredients (SINGAPORE LAKSA: MS. NAVA'S VERSION). It's particularly popular in Kelantan and Terengganu. In my version, I added long beans and cabbage for extra texture and flavor.

Vegetarian Option
For a vegetarian Asam Laksa, simply omit the fish broth, belacan and petis udang. 
Use vegetable broth instead. 
Blending the ingredients listed for enhancing the broth will create a rich, flavorful base.

Instant Asam Laksa
Did you know that you can make an instant Asam Laksa? I will share the recipe after the Nyonya Asam Laksa recipe.

Nyonya Asam Laksa
Ingredients for the Broth
12 medium fresh sardines, cleaned (heads on)
1 inch galangal, smashed
1 lemongrass stalk, smashed
1-inch fresh turmeric, smashed
2-3 dried tamarind pieces
Salt to taste

Method
Simmer all broth ingredients in 1 liter of water until the fish is tender.
Strain the broth, flake the fish, and discard bones and heads.
Return the fish to the broth, season with salt, and simmer.

For Assembling
Blanched noodles (mee hoon)
Sliced red onion
Fresh pineapple pieces
Sliced red/birds eye chilies
Salad leaves, sliced
Mint leaves
Petis Udang

Putting It Together
Place noodles in a bowl and top with onion, mint leaves, pineapple, and chilies.
Pour hot broth over and serve with a scoop of petis udang.

Instant Asam Laksa

Just use instant Asam Laksa noodles and add canned sardines (with or without the sauce) while cooking.
Taste to ensure the flavors come together, and if needed, adjust with salt and tamarind juice. 

You can garnish with any veggies you have, such as cabbage, spring onions, and sliced red chilies.
How about breaking an egg into the soup while cooking for an extra touch?