Sponsored Links



Recent comments
2 years ago Pa Nang Gung
very taste! Yumm
Jcm Avatar
Ole 5 years ago
nice website
Jcm Avatar
asie 5 years ago
Jcm Avatar
asd 5 years ago
nice blog keep it up
Jcm Avatar
Micheal Jordan 5 years ago
Thanks for the info.
Jcm Avatar
MrGong 6 years ago
I like indonesian food . thank you for a recipe.
Jcm Avatar
ME 6 years ago
AWESOME! I Like these
Jcm Avatar
Josta 7 years ago
Zalig Non!
Jcm Avatar
Robert 7 years ago
lovely recipe, excellent taste
Icon Write a comment
Asam Laksa - Laksa with fish in a light sour stock
Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive

Asam Laksa
Laksa with fish in a light sour stock

1500 gr mackarel
2000 ml water
5 asam keeping (peeled tamarind)
250 gr laksa (rice vermicelli)
1 tbsp asem (tamarind)
1 bunch keson/laksa leaves
1/2 tsp salt
1 tsp palmsugar
2 tbsp oil

15 dries lomboks
5 red lomboks
8 shallots
3 cm laos(galangal)
2 tbsp belacan/trasi
1 sereh (lemongrass)

1 cucumber, julienne
mint leaves
1 red onion, thinly sliced
1 lettuce, sliced in strips
1 red lombok, julliene
1 pineapple, small pieces

Cara membuat:
Heat in a pan the water and add the fish. Cook it for 10 minutes and remove it. Strain the stock and add the kesom/laksa leaves and the asam keeping and let it cook slowly. Pluck the meat from the fish and add it to the stock. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a wok the oil and fry the bumbu for 5 minutes. Add the bumbu to the stock and then add the asem, the salt and the palmsugar and let it simmer slowy. Cook the laksa and put it into bowls. Add the garnis and ladle the the stock on top and serve.

Pin It
Jcm Avatar
Say something here...
Log in with ( Sign Up ? )
or post as a guest
Loading comment... The comment will be refreshed after 00:00.

Be the first to comment.

who is online

We have 101 guests and no members online

Contact and

email: dragon(at)



Articles View Hits