A while back I reviewed the Malaysian version of this one. This is the one from Singapore – and it says it’s got a ‘new look, better taste’ – sounds awesome! But what is Assam Laksa? Here’s what Wikipedia says:
Asam laksa is a sour, fish-based soup. It is listed at number 7 on World’s 50 most delicious foods complied by CNN Go in 2011.Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use asam keping (also known as asam gelugor), dried slices of sour mangosteen, for added sourness. The modern Malay spelling is asam, though the spelling assam is still frequently used.
The main ingredients for asam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, “daun kesum” (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with “petis udang” or “hae ko” (蝦羔), a thick sweet prawn/shrimp paste.
Let’s see what I can do with this one with the extra garnishes I have around here.
Here’s the back of the package (click image to enlarge). Contains fish and milk. To prepare, add noodle block and sachet contents to 400ml boiling water. Cook for 2 minutes, stirring gently. Enjoy!
The noodle block.
The soup base sachet.
A granular powder.
Finished (click image to enlarge). Added fish ball, mint, lime, sliced green onion, bell pepper and sweet onion. The noodles are your typical instant with a very nice firmness – good stuff. The broth has a slightly spicy and sour/tart finish which is fascinating. 4.0 out of 5.0 stars. EAN bar code 9556001129970.
Nestle Singapore recently did a special Google Hangout called Cook-Along. Check it out!