Laksa Asam Perak
Kuala Kangsar , The Royal town of Perak , is best known for its Laksa. The thin white noodle laksa served in the asam gravy with sliced green salad and hard boiled egg. It is often known for its uniqueness as the Asam gravy is normally cooked in a ' belanga ' , a cooking pot made of clay. The belanga will preserve heat for the gravy while retaining its flavor. The dish is the main attraction for visitors who drop by to the quiet and humble town.
For the gravy, you need :
- 1 kg of Sardines - braised. The meat is saparated and smashed /finely shredded . The bones are blended and seived to extract the fresh stock.
Blend:
- 1/2 kg of shallot or big red onions
- 15 strip of dried chilis - washed and boil to soften.
- A t-spoon of prawn paste.
Other ingredients
- A stack of Vietnamese Mint ( Daun kesum )
- A small bowl of Asam Gelugor ( Asam Keping )
- A stalk or two of Red Ginger Flower. (Shredded )
- Enough water to make the gravy
- Salt to taste.
To make the gravy:
Combine all the above ingredients in a pot. Slowly boiled the mixture over a low heat. The slow process will allow the ingredients to infuse thus creating the authentic taste of the Asam Laksa . This will take about an hour or more . The gravy is best served warm .
To serve , place the white laksa noodles in a bow l. Fill it with the asam gravy and top with the sliced salads, half of the hard boiled egg, sliced chilis , onions and fresh lime. To be served warm .
