Assam laksa is a noodle rice meal served with the rich and savory spicy sour broth. The broth is usually made by using either mackerel or sardine fish as a base. It is also mixed with tamarind juice to add to the sour taste of the broth. There are also other supporting ingredients such as ginger, shrimp paste, shallots, galangal and lemongrass added inside the broth.
Assam laksa is often garnished with sliced onions, sliced cucumbers, sliced pineapple, sliced lettuce and mint leaves. It is also served with a spoonful of otak udang (shrimp sauce) on the side. Every spoonful of the assam laksa will provide a wholesome experience to the tastebuds and leave the eater feel fully satisfied. It is also recognized as one of the top 10 best food in the world by CNN.
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CNN Travel ranked Asam Laksa 7th out of the 50 most delicious food in the world. It’s a very popular Malaysian spicy and sour fish noodles soup that is truly addictive. It has poached and flaked mackerel in a broth filled with smacking delicious flavor of tamarind, chilies, mint and lemongrass to name a few.
The dish, in its juxtaposition of elastic and crunchy, cooked and fresh, sweet and sour, and spicy and astringent, is a mix of textures and flavors that rouses the appetite even as it fills the belly.
It’s a dish at the heart of Malaysian cuisine – spicy, sweet, sour, savoury, at-times fiercely pungent yet subtly nuanced, so strikingly different in each regional variation but all deep-rooted in the same history and heritage older than Malaysia herself.