This is a spicy dish, which has many versions and our version of it is very simplified. Yesterday I asked my mother to write this recipe down for the blog. The reason, why I want it to be written here, is because it is one of my favorite Malaysian dishes.

Simple Laksa Asam

(2-3 persons)

Cooked egg noodles for 2-3 persons

½ cucumber sliced in thin sticks

½ big red onion sliced thinly

(if available 2 dl of cubed fresh pineapple)

 

Laksa soup

1 onion

1 tsp chili powder

1 ¼ liter of water

2 pcs asam keping (or lemon juice to taste)

150g  can of tuna fish flakes

4-5 stems of Thai basil leaves

salt

Method

Skin and chop the onion. Put the chopped onion into the blender with a small amount of water and blend into smooth paste. Pour the blended onion into the cooking pot and add the rest of the water, chilli, asam keeping and thai basil leaves. Bring to boil for 15 minutes and add the tuna flakes and salt to taste. Boil slowly for another 10 minutes. Serve hot with cooked egg noodles topped with thinly sliced fresh cucumber and red onion and if available chopped fresh pineapple.

- Johanna (younger daughter)