Got this one at the Jason’s Market at the foot of the Taipei 101. Asam laksa – possibly a new taste for you. Here’s something from Wikipedia –
Asam laksa is a sour, fish and tamarind-based soup. Penang Asam Laksa listed at number 26th on World’s 50 most delicious foods compiled by CNN Go in 2011. Asam is the Malay word for any ingredients that makes a dish tastes sour (e.g. tamarind, gelugur or kokum). Laksa typically uses asam keping, known as kokum in the English speaking world, which is a type of dried slices of sour mangosteens. 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 (small mackerel of the Rastrelliger genus), and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, daun kesum (Vietnamese mint or laksa mint), and pink bunga kantan (torch ginger). Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with petis udang or “hae ko” (蝦膏), a thick sweet prawn/shrimp paste.
Alright – let’s crack it open and give it a try!
World O’ Noodle Asam Laksa Flavour Instant Noodles – Malaysia
Here’s the back of the package (click to enlarge). Contains fish and crustaceans. To prepare, boil noodles in 400ml water for 2 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
The soup base sachet.
A granular powder.
Finished (click to enlarge). Added Dodo fishball, coriander and Salad Cosmo mung bean sprouts. The noodles are good – nice gauge and soft chew. The broth has that nice little spicy kick and sour notes. Basic and good. 3.75 out of 5.-0 stars. EAN bar code 4894514002744.
A recipe for Asam Laksa.