All this talk about the asam laksa leafs made me remember I have a few old pictures of home made asam laksa.
Clock wise to the middle: Lime, pineapple, mint leaves, cucumber, onions, bunga kantan ("gulai hua" in Hokkien) and red chilies.
Not sure what goes into the soup but, fish for sure, blended gulai hua, serai, pineapple, asam jawa paste and that leaf used for perut ikan too. You see that slim and longish leaf at the bottom center? That leaf la... what's that leaf called? polygonum? (In Hokkien panggil apa ah?)
There are a few types of asam laksa. But I only eat first, and think later and don't know where each originates from. But the one my cooks is the Penang style I think hehehe
Let see if I right... foodies out there do help me out. There are still more types of asam laksa around.
Penang asam laksa. Originated from Penang? HAHAHA. Contains lots of pineapple so the soup is sweet and sourish. The wet asam jawa paste is used? "Ka mong/kampung" or "Char hu" fish is used?
Malay asam laksa. The soup is much thicker because the "Ka mong/kampong" fish is boiled together with the soup until it breaks. Mush spicier compared to the Penang version. And most malay asam laksa I have eaten uses the big clump or sour vegetable.. don't know what that is called tho.
Maggie Mee asam laksa. The soup contains MSG but only takes 2 minutes to cook. No fish but still taste nice!
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