Asam Laksa
Sign in to rate this recipe.
The Tale of Asam Laksa
Story updated
Asam laksa is widely traced to Penang, where Peranakan (Straits Chinese) cooks blended Malay sourness and Chinese noodle traditions into a tamarind-and-mackerel broth unlike any other laksa. Its bold, sour-spicy character earned it a spot on international "best foods" lists and cemented Penang's reputation as a street-food capital.
Ingredients
Scale:· 4 servings
- 500g mackerel, boiled and flaked
- 400g thick rice noodles
- 6 dried chilies, soaked
- 4 shallots
- 3cm galangal
- 2 stalks lemongrass
- 2 tbsp tamarind pulp, soaked in water
- 1 cucumber, julienned
- 1 pineapple, thinly sliced
- Mint leaves and torch ginger flower, sliced
Instructions
- 1Boil the mackerel in water until cooked, then remove, flake the flesh and reserve the fish stock.
- 2Blend the soaked chilies, shallots, galangal and lemongrass into a smooth paste.
- 3Fry the paste in a pot until fragrant, then pour in the reserved fish stock.
- 4Add the tamarind water (strained of seeds) and simmer for 20 minutes, adjusting sourness and seasoning with salt.
- 5Stir the flaked fish back into the broth and simmer for another 10 minutes.
- 6Cook the rice noodles according to package instructions and divide into bowls.
- 7Ladle the hot sour broth over the noodles and top with cucumber, pineapple, mint and torch ginger flower before serving.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.