Assam Laksa

Recipe courtesy of Nik  Michael Imran


  1.  Boil fish with with enough water to cover the fish and some sun dried asam fruit.
  2. Once cooked, turn off the heat. Transfer fish to a bowl and remove fish flesh from the bones. Set aside. Remove and discard sun dried asam fruit.
  3. Using a fork, mash up the fish flesh.
  4. Blend the fish bones with the previously boiled stock, then sieve into a pot. This will be the base for the broth.
  5. Toss the fish meat into the pot and bring to a boil.
  6. Blend rehydrated chillies, shrimp paste, galanggal and lemongrass.
  7. Into the broth pot, add blended ingredients, asam jawa, asam keping, torch ginger, Vietnamese coriander, fish sauce, sugar and salt. Once boiling, bring the flame down to a simmer and leave it on the fire for an hour.
  8. Serve with laksa noodle and condiments.


  • 7-8 small Ikan Parang & Kembung
  • 20 Dried Chillies, rehydrated
  • 1 inch Shrimp Paste
  • 3 Lemongrass
  • 1 inch Galanggal
  • 1 pack Tamarind Paste
  • 4tbs Fish Sauce
  • 6 Sun Dried Asam Fruit (Asam Keping)
  • 3 Torch Ginger (Bunga Kantan)
  • 1 bunch Vietnamese Coriander (Daun Kesum)
  • Water, Enough to cover fish with another 2 cups to dilute final mix 

Condiment Ingredients:

  • 150g Laksa Noodle
  • 1 – 2g Red Chilli
  • ½ Lime Juice, to taste
  • 1tbs Petis Udang
  • 5 pieces Mint Leaves
  • 1tbs Cucumber, julienned