Resepi Laksa Asam | Assam Laksa Recipe

Boil the mackerels in 1 liter of water until cooked, then debone them.

In a blender, combine the boiled mackerels, 800 ml of water, and spices to create a thick gravy.

Blend the fish bones with 1 liter of water to extract flavor and add to the gravy.

Dilute the gravy with another 1 liter of water to achieve the desired consistency.

In a pot, add the chunked onions, toasted shrimp paste, boiled dried red chilies, kesum leaves, torch ginger, tamarind slices, sugar, and salt to taste. Stir to combine.

Add the prepared gravy to the pot and simmer to meld the flavors.

Cook the laksa noodles according to package instructions and serve with the gravy.

Spice Level:

Dietary