Authentic Penang Assam Laksa
Traditional dish · Malaysian
A vibrant and tangy fish-based noodle soup from Penang, characterized by its sour tamarind broth, rich with mackerel, lemongrass, galangal, and chili, topped with fresh herbs and pineapple.
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Ingredients
- Mackerel500g
- Rice noodles (thick)400g
- Tamarind paste100g
- Lemongrass4 stalks
- Galangal5cm piece
- Chilies (dried)10
- Shallots5
- Garlic5 cloves
- Shrimp paste (belacan)1 tbsp
- Pineapple1/2
- Cucumber1
- Mint leaves1 bunch
- Cilantro1 bunch
- Red onion1
- Fish sauce3 tbsp
- Sugar1 tbsp
- Saltto taste
- Water2 liters
Steps
- 1
Boil mackerel in water until cooked. Remove fish, debone, and flake. Reserve the fish stock.
- 2
Soak dried chilies in hot water until softened. Blend chilies, shallots, garlic, and shrimp paste into a paste.
- 3
Bruise lemongrass and galangal. Add to the reserved fish stock along with the blended chili paste. Simmer for 30 minutes.
- 4
Add tamarind paste, fish sauce, and sugar to the broth. Simmer for another 15 minutes. Strain the broth.
- 5
Cook rice noodles according to package directions. Drain and rinse.
- 6
Prepare garnishes: julienne cucumber and pineapple, chop mint and cilantro, thinly slice red onion.
- 7
Assemble by placing noodles in a bowl, topping with flaked fish, and ladling the hot broth over. Garnish with cucumber, pineapple, mint, cilantro, and red onion.
