Penang Asam Laksa
A vibrant and complex Malaysian noodle soup, Penang Asam Laksa features a tangy, spicy, and savory fish-based broth. It's served with thick rice noodles and a generous array of fresh garnishes for a truly invigorating meal.
Penang Asam Laksa
A vibrant and complex Malaysian noodle soup, Penang Asam Laksa features a tangy, spicy, and savory fish-based broth. It's served with thick rice noodles and a generous array of fresh garnishes for a truly invigorating meal.
Total Time
1h 30m
Prep Time
30m
Cook Time
1h
Servings
6
Difficulty
medium
Ingredients
Fish and Broth
- 1.5 kg Indian Mackerel (Ikan Kembong)
- 4 liters Water
- 110 g Lemongrass, bruised
- 33 g Galangal, sliced
- 110 g Torch Ginger Flower (Bunga Kantan), halved and sliced
- 70 g Vietnamese Mint (Daun Kesum)
- 20 g Dried Tamarind Slices (Asam Keping)
- 300 ml Tamarind Water (from 100g tamarind paste + 300ml hot water)
- 3 tsp Salt, or to taste
- 2 tbsp Sugar, or to taste
Noodles
- 900 g Thick Rice Noodles (Lai Fun)
Spice Paste
- 80 ml Vegetable Oil
- 35 g Dried Guajillo Chilies, soaked and drained
- 15 g Fresh Red Chilies, deseeded
- 50 g Lemongrass, bottom third, sliced
- 200 g Shallots, peeled and quartered
- 35 g Galangal, peeled and chopped
- 50 g Garlic, peeled
- 30 g Fresh Turmeric, peeled
- 30 g Toasted Belacan (Shrimp Paste)
Garnishes
- 180 g Cucumber, julienned
- 180 g Pineapple, julienned
- 90 g Red Onion, thinly sliced
- 1 red chili, thinly sliced Red Chili
- 70 g Vietnamese Mint leaves
- 4 Hard-boiled Eggs, quartered
- 4 tbsp Hei Ko (Sweet Shrimp Paste), for serving
Instructions
Prepare the Fish and Broth: Clean the mackerel. In a large pot, combine water, bruised lemongrass, sliced galangal, and halved torch ginger flowers. Bring to a boil. Add the whole fish and simmer for 15-20 minutes, or until cooked through. Carefully remove the fish, reserving the broth. Let the fish cool slightly, then flake the flesh, discarding bones. Return the fish flakes to the broth.
Prepare the Spice Paste (Rempah): While the fish is cooking, combine all spice paste ingredients (dried chilies, fresh chilies, lemongrass, shallots, galangal, garlic, turmeric, and belacan) in a food processor or blender. Process until a smooth paste forms. If the mixture is too thick, add a tablespoon of water.
Sauté the Spice Paste: Heat vegetable oil in a wok or large pan over medium heat. Add the spice paste and sauté for 5-7 minutes, stirring constantly, until fragrant and the oil begins to separate from the paste.
Combine Broth and Paste: Pour the reserved fish broth into the pot with the fish flakes. Add the sautéed spice paste, tamarind water, and dried tamarind slices (asam keping). Bring to a boil, then reduce heat to low and simmer for at least 40 minutes, allowing the flavors to meld. Stir in Vietnamese mint during the last 10 minutes of simmering.
Season the Broth: Season the broth with salt and sugar to taste. Adjust for a balance of sour, spicy, and savory flavors. If a stronger sourness is desired, add more tamarind water.
Prepare Noodles and Garnishes: Cook the thick rice noodles according to package instructions. Drain and rinse with cold water. Prepare all garnishes by julienning cucumber and pineapple, thinly slicing red onion and chili, and preparing hard-boiled eggs and mint leaves.
Assemble and Serve: Divide the cooked noodles among serving bowls. Ladle the hot Asam Laksa broth generously over the noodles. Top with a colorful array of garnishes: julienned cucumber, pineapple, sliced red onion, chili, mint leaves, and hard-boiled egg quarters. Serve immediately with a side of hei ko (sweet shrimp paste) for diners to add to their preference.
Chef's Notes
For a more authentic flavor, use mackerel as it provides a distinct taste. Toasting the belacan before blending enhances its aroma and reduces its pungency. Adjust the amount of chili and tamarind to suit your preference for spiciness and sourness. Tips & Tricks: - Ensure your belacan is well-toasted for a deeper umami flavor. - Don't overcook the fish; it should be just cooked through to retain its texture. - Taste and adjust seasoning frequently during the simmering process to achieve the perfect balance of flavors. - If Vietnamese mint is unavailable, a mix of fresh mint and a touch of cilantro can be a substitute, though the flavor will differ. - For a quicker preparation, you can use pre-made laksa paste, but be aware that homemade is always superior. - Leftover broth can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition Facts
per serving