Authentic Penang Assam Laksa: A Taste of Malaysia’s Spicy & Tangy Delight!
30
minutes45
minutes450
kcal1
hour15
minutesIngredients
- For the Broth:
600 g fresh mackerel (ikan kembung) or sardines
2.5 liters water
5 tablespoons tamarind paste (assam jawa), diluted in 1 cup water and strained
2 stalks lemongrass (crushed slightly)
3 pieces asam keping (dried tamarind slices)
1 teaspoon salt
1 teaspoon sugar (adjust to taste)
1 tablespoon fish sauce (optional, for extra umami)
- For the Spice Paste (Rempah):
10 dried red chilies (soaked in warm water)
5 fresh red chilies
5 shallots
4 cloves garlic
2 stalks lemongrass (white part only)
2 cm galangal (or ginger, if unavailable)
1 teaspoon belacan (fermented shrimp paste), toasted
- For the Garnishes & Noodles:
400 g thick rice noodles (laksa noodles), blanched
1/2 cup pineapple, finely chopped
1/2 cup cucumber, julienned
1/2 cup red onion, thinly sliced
1/2 cup lettuce, shredded
2 red chilies, sliced thinly
1/2 cup mint leaves
1/2 cup torch ginger flower (bunga kantan), sliced (optional but authentic!)
1 sprig Vietnamese coriander (daun kesum), roughly chopped
1/2 cup thick prawn paste (petis udang), diluted with a little water
1 lime, cut into wedges
1/2 cup fried bean curd
Directions
- Step 1: Prepare the Fish & Broth
- Boil the fish – In a large pot, bring 2.5 liters of water to a boil. Add the mackerel and lemongrass. Boil for 10-15 minutes until the fish is fully cooked.
- Remove the fish, let it cool slightly, then separate the flesh from the bones. Flake the fish into small pieces and set aside.
- Return the fish bones and head to the pot and simmer for 30 minutes to extract more flavor. Strain the broth and discard the bones.
- Step 2: Make the Spice Paste
- Blend or pound all the spice paste ingredients (chilies, shallots, garlic, lemongrass, galangal, and belacan) until smooth.
- Heat 2 tablespoons of oil in a pan and sauté the spice paste for 5 minutes until fragrant.
- Step 3: Assemble the Laksa Broth
- Add the sautéed spice paste to the strained broth. Stir in the tamarind paste, asam keping, salt, and sugar.
- Simmer the broth for 20 minutes, allowing the flavors to develop.
- Add the flaked fish back into the broth and cook for another 5 minutes. Taste and adjust seasoning if needed.
- Step 4: Cook the Noodles & Serve
- Blanch the laksa noodles in boiling water, then divide them into serving bowls.
- Ladle the hot, flavorful broth over the noodles.
- Top with fresh cucumber, pineapple, red onion, lettuce, mint, Vietnamese coriander, fried bean curd, bunga kantan, and red chilies.
- Drizzle with prawn paste and squeeze fresh lime juice before serving.
Notes
- 🌟 Tips & Tricks for the Perfect Penang Assam Laksa!
✅ Use fresh mackerel – It gives the broth a naturally rich umami flavor.
✅ Torch ginger flower & Vietnamese coriander – These add authenticity, but if unavailable, use extra mint & lemongrass.
✅ Balance the sourness – Adjust tamarind paste and sugar to your preference.
✅ Let the broth simmer longer – The longer, the better! This enhances the depth of flavor.
✅ Customize your toppings – Add more pineapple for sweetness or more chili for extra heat! - Allergy Considerations: Contains fish, shrimp paste (shellfish allergen)
