Asam Laksa
Let me present you the 7th most delicious food in the world in 2010, the Penang Asam Laksa a noodle dish flavoured with flaked mackerel, tamarind, pineapple and lots of different spices. It is sour, spicy and definitely addictive. Penang Laksa originated from the original Malay Laksa and had evolved with mix of flavours influenced by the Chinese, Malays and some Siamese. Now why Penang? while there are a lot of different versions the laksa that originated in Penang has that unique ingredients and flavour compared to others as it combines all the main flavours in one dish, salty, sweet, spicy, bitter and savoury. It was a good place to originate as well as Penang is also known for its cuisine and that’s one reason why people go and visit Penang, just hearing that word already equates to food and this recipe equates to “food porn”, just mentioning it will let a lot of Malaysians drool.
I am not sure if you had tried the Penang Asam Laksa yet but in case you are far away from Malaysia here’s the next best thing, a home cooked Asam Laksa trust me this is worthy of that 7th place in the top 50 list of delicious food.
Ingredients
600g mackerel
1 pack thick rice noodles, laksa noodles or tapioca noodles
3-5 pcs large tamarind or 1 small packet sinigang mix (depending on the sourness you like)
5 pcs peeled tamarind (assam keping)
1.5 litres water
2 tbsp brown sugar or palm sugar
1 large red onion, quartered
1 cucumber, sliced into thin strips
mint leaves
coriander
pineapple chunks
fish sauce
Ingredients (Ground Spices)
15 pcs dried red chilies
8 small shallots
1 stalk lemon grass
1/2 thumb sized ginger
2 tsp Belachan
2 tbsp canola oil
Method
1. In a pot add water, red onion and tamarind (wrapped tight inside a muslin cloth) bring it to a boil then add the fish, cook for 10 minutes then turn the heat off. Remove the fish then strain liquid into a big container, mash the muslin cloth with tamarind in the stock to extract its sour juices.
2. Debone and flake the fish then set it aside.
3. Place the Ground Spices ingredients together in a food processor then mix until it becomes a paste.
4. Place a ground spices on a large pot then sauté in medium heat for 8 minutes or until aromatic, pour in fish stock, add the peeled tamarind and sugar then bring it to a boil once boiling add the flaked fish then season with fish sauce, simmer for 10 minutes.
5. Cook noodles according to packaging instructions, once cooked drain then place noodles in serving bowls. Pour soup then garnish with cucumber, mint leaves, coriander and pineapple chunks
Oh by the way, I entered this recipe in the January Blog Hop Giveaway at Fave Diets, if you like it please vote for it in http://www.favedietsblog.com/january-blog-hop-and-giveaway-favorite-winter-soup-recipes/, it is the fifth item on the list. Thanks!
If this is an amazing dish.. then I would completely try this and most likely enjoy it. You always have the most amazing noodle dishes on display here
the 7th in the world?? i don’t even know this dish and I’m sure millions of people haven’t tried this also.. nyahaha. but it looks good though..
Pre ano number one na pinaka masarap?
I would really like to try this dish Raymund – so many wonderful flavours.
Mandy
Never heard of this- but like others have said, I’ve love to try it!
Very interesting recipe. I think I’m gonna try this at home. Mmmmmmm. Mukhang Ang sarap! Looks Delicious!
It’s now on my list of things to make!
Looks absolutely delicious, as always.
Sweet, savory, spicy, I love that combo.
ooo my husband LOVES laksa! I have never had it before but it looks really yummy!
I love sour and spicy dishes…this looks fantastic! I really need to branch out with my cooking and try making a dish like this.
This sounds beautiful and well-balanced and yes, very enticing. The pineapple in it suddenly reminded me of a lovely *beef* and pineapple soup a Mexican friend made for my roommate and me when I was in grad school–it, too, had all of those essential tastes and even reminded me a little of Thai soups. Funny how many foods “cross the borders” over time!
I can imagine the taste, Raymund! Happy 2012 to you!
Oh yes, this is another one of my fav, everytime I am at the hawker stalls or coffee shop, asam laksa will be my first order. By you what, I don’t really fancy the asam laksa from Penang because I have taster better ones here in KL and PJ. The last time I was in Gurney Drive a couple of months ago, I did not enjoy the asam laksa.
This looks really good. I’m totally craving soup or stew now!
so this is the 7 th most delicious dish in the world and that’s a nice info bro !! Its a different dish for me but i ll try my best to find out this dish is available in any restaurant near my city . And thx for stopping by on my blog.. belated new year wishes and i would like to make a request !! why dont you try an South Indian dish next time ????
Hi Raymund! I heard of Asam Laksa from Malaysian bloggers and I’ve been dreaming to “eat”. Only difference between me and a great cook like yourself is that you actually cook and eat! You have amazing cooking talent to create the dish.
Happy New Year to you! I have been fancying Laksa lately, probably all the rain and drop in rain and temp this week so I will try your recipe.
It sounds new to me but I like the ingredients, looks so healthy and delicious.
Sure is Penang Asam Laksa is the best among all others asam laksa in Malaysia!!! I have tasted it so many times & it is always the best one!!! Simply love it & thanks for recommending the recipe to the whole world =)
Dear Raymund,
This dish looks pretty delicious but even growing up in Malaysia, I am not sure if it’s up there on the top ten list because there are so many great dishes from around the world. Well done on a beautiful recipe nevertheless. I love the flaky texture of mackerel in this dish.
One could never turn down a bowl of tantalizing Assam Laksa!!!
This looks amazing! I love how red the broth is. Plus the use of pineapple for sweet and tamarind for sour, it sounds delicious
My mum’s from Penang and the very mention of this dish makes my sister begin to salivate. It’s the wonderful balance of sweet, sour and salty. Ticks all the boxes.
This looks delicious, thanks for linking this recipe up to my hop this month.
Stunning photo but according to my ongoing laksa addiction, this should be a number 1!!!
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There are not many authentic assam laksa in KL. I tried so many places & finally found one at Cafe Bonne Grey at Ground Floor, Menara Hap Seng. The taste is so great that I could have it almost everyday. Their assam laksa lunch set with drinks is only costs RM18.00.