CategoryRice & Noodles
Penang Assam Laksa recipe made easy for you to recreate. Clear tangy fish broth which teases and tantalizes your taste buds!
Assam Laksa noodles is a popular dish known world wide. Even food explorer guru, Anthony Bourdain loves this amazing dish and never fails to have it each time he travels to Penang. He raves about its deliciousness and amazing taste. I can understand his enthusiasm. With so many tantalizing flavours coming together, this dish is a definite delight to savour. The smoothness of the noodles, small pieces of fish, shrimp paste, fresh shallots, cucumber, pineapple slices and of course, the slightly spicy sourish soup just complement each other so well. The soup will surely tease your taste buds and stirs up your appetite with every mouthful. Of course, it is such a pretty dish too! Just a reminder, be sure to remove the bones thoroughly from the fish. Although the preparations may seem intimidating, do not be discouraged. You will be impressed with yourself once you taste the labour of your efforts. So will your loved ones!
- 250 grams mackerels
- shrimp paste (petis udang)
- 5 Vietnamese coriander (daun kesum)
- 80 grams tamarind paste
- 7 chilli peppers (dried)
- 5 grams shrimp paste (dried)
- 5 grams turmeric (fresh)
- 10 grams galangal
- 1 lemon grass stalks
- 4 shallots
- 2 calamansi
- chilli peppers (fresh)
- pineapple cubes
Steps to Prepare
- Allow fish to cook in water at low heat for 10 minutes.
- Remove fish. Keep broth aside.
- Blend ingredients (B). Add a bit of water to ease the blending process.
- Add blended ingredients into a pot of boiling water.
- Add vietnamese coriander. Allow to boil.
- Sift fish broth to remove impurities. Then, remove flesh from fish. Discard the skin and bones.
- Mash half of the fish flesh with a fork.
- Add fish broth into soup. Increase the heat, add tamarind paste and mashed fish. Bring to boil.
- Then allow to simmer at low heat for 15 minutes.
- Add salt and sugar to taste.
- Remove vietnamese coriander from soup.
- Place noodles in a bowl and topped up with shrimp paste, pieces of fish, slices of lettuce, cucumber, pineapples, shallots and chillies.
- Garnish with mint leaves and half a calamansi.