This is a non-tumis version of asam pedas. Zero oil but maximum yums. It gets its flavour bomb from the use of toasted belacan and aromatics like lemongrass and daun kesum. Once you start slurping the soup you really can’t stop!
Serves 4 - 6 people
You can use bunga kantan (ginger flower) instead of daun kesom to perfume the soup.
2 tbsp. chilli paste
1 inch fresh turmeric
3 cloves garlic
1 stalk lemongrass, sliced
1 tbsp. toasted belacan
1.5 liter water
2 tbsp. asam jawa diluted with ½ cup water
1 stalk lemon grass, crushed
1 tbsp. salt
1 ½ tbsp. sugar
1 kg pari, cut into chunks
1 bunch daun kesum (laksa leaves)
1. Blend spices until really fine and add into pot with water.
2. Massage asam jawa in water and strain out the seeds. Add into pot together with crushed lemon grass, salt and sugar.
3. Bring it to a boil and let it simmer for a few minutes.
4. Add in pari and daun kesum. Simmer gently until cooked. Adjust seasoning if necessary.
5. Dish out and serve hot!
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