About this Dish
A rich, complex noodle soup — curry laksa (coconut milk based) or asam laksa (tamarind-soured fish broth). Penang asam laksa has been ranked among the world's best foods by CNN Travel. The combination of rice noodles, fresh herbs and the intensely flavoured broth is extraordinary.
IngredientsServes 2
🐟Mackerel or sardines, 500g
🧅Shallots, 6 finely sliced
🌶️Dried red chillies, 8 soaked in hot water
🦐Dried shrimp paste (belacan), 1 tbsp toasted
🍋Tamarind paste, 3 tbsp mixed with 1 litre warm water
🌿Lemongrass, 3 stalks bruised
🌸Torch ginger flower (bunga kantan), 1 halved
🍜Thick rice noodles (laksa noodles), 400g
🥒Cucumber, half julienned for garnish
🌱Fresh mint leaves and sliced red chilli, a generous handful for garnish
Method
1
Boil the mackerel in 1.5 litres of water with the lemongrass and half the torch ginger flower for 15 minutes until cooked through. Remove the fish, flake the flesh away from the bones discarding the skin and bones, then set the flaked fish aside and keep the stock.2
Blend the soaked dried chillies, shallots and toasted belacan together into a smooth spice paste, adding a splash of water to help it blitz. Fry this paste in a little oil in a large pot over medium heat for 5–8 minutes, stirring constantly, until it smells deeply fragrant and the oil separates.3
Pour the reserved fish stock through a sieve into the pot with the fried paste. Add the tamarind water and the remaining torch ginger flower, then bring everything to a gentle simmer for 10 minutes. Taste and adjust with more tamarind for sourness or a pinch of sugar to balance.4
Return the flaked fish to the broth and let it warm through for a couple of minutes. The broth should be intensely sour, savoury and aromatic — this is the heart of asam laksa.5
Prepare the rice noodles according to the packet instructions, usually soaking in boiling water until tender, then drain and divide between serving bowls.6
Ladle the hot broth generously over the noodles, making sure each bowl gets plenty of fish. Top with julienned cucumber, fresh mint leaves, thinly sliced red chilli, and a spoonful of prawn paste (hae ko) on the side for guests to stir in to taste.7
Ladle the hot, fragrant broth generously over the noodles. Top each bowl with julienned cucumber, sliced red onion, fresh mint leaves, sliced torch ginger flower and a few slices of fresh chilli. Serve immediately while piping hot.User Reviews
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