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Powerd By : NorthPony
Penang Asam Laksa

Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a combination of Chinese and Malay elements found in Malaysia and Singapore.

Penang asam Laksa is different with the other Laksa – a coconut-milk and curry-flavoured noodle dish. Asam laksa is a sour fish-based soup. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavour. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit.


500 gm fresh laksa (rice noodles)
heiko (A thick, black prawn paste mixed with boiled water to flowing consistency)
1 kg mackerel
1 ginger flower - cut into halves
6 stalks Thai basil leaves
2 cups tamarind juice
2 tsp salt
1 tsp oil
1 tsp sugar
3 stalks lemon grass
3 cm piece lengkuas (galangal)
250 gm shallots
12 dried chillies - soaked
1 cm piece turmeric
1/2 cm piece belacan (shrimp paste)
1 small cucumber
1 stock lettuce
1/2 pineapple
100 gm mint leaves
3 fresh chilies - sliced
1 onion - finely sliced

To prepare gravy:
Put fish, salt and 5 cups of water in a pan and bring it to boil. When fish is cooked, remove bones and keep fish aside. Simmer bones for at least 30 minutes. Remove bones. Add ground ingredients to fish stock and bring to boil. Add tamarind juice, daun kesum, ginger flower, sugar, fish meat and oil. Simmer it for 20 minutes. Gravy should be kept warm until serving time

To serve:
Put laksa in a bowl and garnish with shredded vegetables. Gravy over it and add a little heiko sauce on top. Best taste while it’s hot.


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