Name: Penang Asam Laksa
Prep time: 1 h 30 min
Cook time: 1 h 15 min
Total time: 2 h 45 min
Yield: 15
Cuisine: Malaysian
Ingredients: 30g red chillies; 3 tbsp chillie boh (dried chillie paste); 30 (350g) shallots; 12 cloves (90g) garlic; 60g fresh turmeric; 150g galangal (lengkuas); 6 stalks lemongrass; 2 tbsp belacan powder (dried shrimp powder); 2 kg ikan kembung (Indian Mackerel); ½ medium size pineapple, quartered; 2 bunga kantan (ginger flower), cut into half; 200g lengkuas (galangal), quartered; 6 lemongrass, lightly smashed; 100g asam jawa (tamarind pulp), dilute with 2 cups water; 10 asam keping (tamarind peel); 15 stalks daun kesom (Vietnamese mint); 9 tbsp brown sugar or to taste; 3 tbsp salt or to taste; 2 kg fresh laksa noodles, rinse them in cold water and drain; 1 big cucumber, julienned; ½ medium size pineapple, julienned; 1 big red onions, thinly sliced; 2 bunga kantan (ginger flower), finely sliced; 2 red chillies, sliced; Mint leaves; Chinese lettuce, sliced; Thick prawn paste (heh kou), add enough hot water to achieve a pouring consistency

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Penang Asam Laksa is a vibrant and flavorful Malaysian dish featuring rice noodles in a hot and sour fish-based gravy. The broth is made with a tangy tamarind base, enriched with flaked mackerel, and spiced with chilies, lemongrass, and aromatic herbs. It’s typically served with toppings like fresh cucumber, pineapple, mint, onions, and a drizzle of thick shrimp paste, adding layers of texture and flavor.

It's been a while since I last made Asam Laksa, as it requires quite a bit of effort. Recently, we had our uncle visiting from Australia, so I decided to treat him with this special dish. While the recipe does involve extra steps, such as grinding the spices and preparing the aromatics, the end result is deeply satisfying and worth the effort.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Cook Penang Asam Laksa

Yields: 15 – 16 servings

INGREDIENTS:

Spice paste (ground finely):

30g red chillies

3 tbsp chillie boh (dried chillie paste)

30 (350g) shallots

12 cloves (90g) garlic

60g fresh turmeric

150g galangal (lengkuas)

6 stalks lemongrass

2 tbsp belacan powder (dried shrimp powder)

Laksa Gravy:

2 kg ikan kembung (Indian Mackerel)

½ medium size pineapple, quartered

2 bunga kantan (ginger flower), cut into half

200g lengkuas (galangal), quartered

6 lemongrass, lightly smashed

100g asam jawa (tamarind pulp), dilute with 2 cups water

10 asam keping (tamarind peel)

15 stalks daun kesom (Vietnamese mint)

9 tbsp brown sugar or to taste

3 tbsp salt or to taste

Toppings:

2 kg fresh laksa noodles, rinse them in cold water and drain

1 big cucumber, julienned

½ medium size pineapple, julienned

1 big red onions, thinly sliced

2 bunga kantan (ginger flower), finely sliced

2 red chillies, sliced

Mint leaves

Chinese lettuce, sliced

Thick prawn paste (heh kou), add enough hot water to achieve a pouring consistency

METHOD:

Prepare Laksa Gravy:

Blend the spice ingredients in a food processor until fine and set aside.
Boil the fish in a big pot of water for around 10 minutes until the fish is cooked. Remove fish from the pot and let cool before deboning the fish. Do not discard the fish broth. Keep the fish meat and broth aside separately.
In another big pot, heat some oil and fry the spice paste till aromatic or fragrant. Then add fresh herbs (bunga kantan, daun kesom, lengkuas, lemongrass), asam keping and pineapple. Next add the reserved fish broth, asam jawa juice and some water.
Bring the laksa stock to boil then simmer for 45 minutes to an hour until aromatic.
Remove the lengkuas, lemongrass and kaffir lime leaves from the stock.
Add in the fish meat and add more water if stock is too thick.
Season to taste with sugar and salt to the desired balance of flavour and simmer for another 10 minutes.

To Serve:

Place a serving of laksa noodles in a bowl.
Top with a little of each of the topping ingredients except thick prawn paste.
Ladle boiling laksa gravy over the noodles and toppings.
Serve with a tablespoon of prepared thick prawn paste.

Enjoy the laksa....

Notes:

Ikan Kembong is recommended for the authentic taste of Penang Asam Laksa.
The above measurements are just a guide, please adjust the salt, sugar, asam jawa and chillies to taste.
It is best to prepare the laksa stock one day in advance and leave the soup to steep overnight for a fuller flavour.