Penang Assam Laksa

One of Malaysia’s must-try foods, this popular Penang Assam Laksa recipe is yours to keep.

Thick rice noodles served in sweet, umami, fiery fish broth garnished with chunks of Mackerel and fresh herbs, this tangy noodle recipe will leave your taste buds tingling.

Prefer something spicier? This coconut-based Nonya Curry Laksa is another type of laksa for you to try: https://youtu.be/R–tJQRVH20

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Ingredients

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700g Mackerel
8 sliced ginger
3.5litres water
4 sardine canned sardine in tomato sauce
20g Tamarind paste + 300ml water mix well, drain and set aside
2 bruised lemongrass only the white part
6pcs pineapple slices
145g laksa leaves
450g laksa noodles
1 cucumber (sliced thinly)
1 mint leaf
1 red onion (sliced thinly)
2 red chili (sliced thinly)
1 ginger torch flower (sliced finely) Bunga kantan
Prawn paste to personal preference
½ pineapple (sliced into bite size)
2 - 3 Calamansi
Chili Spice Paste
10pcs dried chillies
5pcs fresh red chili
30g shallots
1inch galangal (toasted)
tbsp Belacan (toasted)
1tbsp Tumeric
6clove garlic

Directions

1.

Blend spice paste ingredients finely and set aside.

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2.

Steam fish slightly for 5 mins with ginger. Pour away the liquid from steaming and set aside.

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3.

Prepare a pot of boiling water. Put the fish into boiling water and boil for 10 mins.

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4.

Bring fish out from the pot and set fish aside to cool.

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5.

Add bruised lemongrass, galangal, and laksa leaves into boiling water.

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6.

Add in blended spice paste, and chopped pineapple. Separate the fish meat and bones, and then back into the stockpot. Simmer for one hour.

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7.

Thinly slice onions, slice cucumber, set aside.

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8.

Remove seeds and finely chop chili, set aside.

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9.

Mash canned sardines up and set aside.

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10.

Filter & sieve fish stock.

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11.

Mix tamarind with water to form tamarind paste, drain and set aside.

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12.

Add in mashed sardine, mackerel meat & sieved tamarind paste.

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13.

Season with salt and sugar to taste.

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14.

Blanch Laksa noodles and add into a bowl.

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15.

Pour boiling hot soup over noodles and serve with fish meat, cucumber strips, onions, chopped chillies, sliced pineapples, ginger torch flower and calamansi.

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