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Asam Laksa

Name: Asam Laksa
Total time: 60 min
Yield: Serves 3
Cuisine: Malaysia
Ingredients: 200g Thick Rice Noodles; 300g Mackerel (or sardines); 3 tbsp Tamarind paste; 2 Lemongrass; 1 piece Ginger; 3 Chili pepper; 1 Cucumber (julienned); To taste Mint; To taste Pineapple (sliced); 1 tsp Shrimp Paste

Noodles

⏱ 60 min

👥 Serves 3

Difficulty ⭐⭐⭐

Thick noodles in a tangy tamarind fish broth — the sour laksa of Penang.

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📖 The Story Behind This Dish

Asam laksa is a specialty of Penang; 'asam' means tamarind. Unlike laksas made with coconut milk, its broth is made from flaked fish like mackerel simmered into a tangy soup. Penang-style, it's piled with mint, pineapple, and other garnishes, and in 2011 it made CNN's list of the world's 50 best foods.

🌆 Where it's eaten: At a Penang hawker center, the most popular stalls draw lines as the sour aroma wafts through the air.

🥕 Ingredients (serves 3)

Thick Rice Noodles 200g
Mackerel (or sardines) 300g
Tamarind paste 3 tbsp
Lemongrass 2
Ginger 1 piece
Chili pepper 3
Cucumber (julienned) 1
Mint To taste
Pineapple (sliced) To taste
Shrimp Paste 1 tsp

👩‍🍳 Instructions

Boil the fish, remove the bones, flake the flesh, and reserve the broth.
Pound the lemongrass, ginger, and chilies into a paste and fry.
Add the paste and tamarind paste to the broth and simmer into a sour soup.
Return the flaked fish to the soup.
Cook the noodles, put them in bowls, and pour over the soup.
Top with cucumber, mint, and pineapple.

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