Asam Laksa

Asam Laksa - Worlds's Best 50 Food!

Fancy spicy sour tangy noodle dish!

Asam Laksa is no doubt a dish every Malaysian are familiar with or have eaten before. It is a national pride due to its explosive rice noodle fish-based dish in combination of tangy, spicy, and savoury flavours

Asam is the Malay word for any ingredients that makes a dish tastes sour. This type of Asam is commonly known Asam Gelugor, Asam Keping which originate from a perennial fruit known as Garcinia. This large rainforest tree is native to the tropical climate in Malaysia and other parts of South East Asia.

Asam Laksa is normally served with either thick rice noodles or thin rice noodles. The main ingredient for asam laksa is the thick fish broth, normally ‘ikan kembung’ (small mackerel) cooked in chillies, spices, asam, ‘bunga kantan’ (torch ginger flower). To bring out the aroma and flavours, Asam Laksa is typically garnished with finely sliced vegetables including cucumber, onions, red chillies, lettuce, pineapple with few common mint leaves. Depending on individual taste buds, a dab of ‘petis udang’, a thick spicy sweet aromatic shrimp paste can be added.

You either love or hate it, but Asam Laksa has garnered so much popularity it has been named by CNN as one of the World’s Best 50 Foods!