Sundaland Recipes

Penang Assam Laksa is a beloved dish from the vibrant state of Penang in Malaysia, is a bowl of culinary delight that will awaken your taste buds. This noodle soup is a harmonious combination of tangy, spicy, and fragrant flavors that epitomize the rich culinary heritage of Southeast Asia. 
The star of Penang Assam Laksa is the broth, which is made from a medley of aromatic ingredients such as tamarind, lemongrass, galangal, and dried shrimp. The broth is simmered to perfection, allowing all the flavors to meld together, resulting in a tangy and slightly sour base. 

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By:Sundaland Recipes Team
Author:

Prep Time:30 Minutes
Cook Time:01 Hour
Suitable:Halal
Category:Meal
Origin:Malaysia
Serving:4 Person
Tags:Complexity, Epitomize, Diverse

Nutrifacts:350 calories
  8 grams fat

Rating:5 

The dish is traditionally served with thick rice noodles, generously topped with a delectable mixture of flaked mackerel, finely sliced vegetables like cucumber, onions, and pineapple, and garnished with fresh herbs, such as mint and cilantro. A spoonful of pungent shrimp paste, known as "hae ko," is added to further enhance the complexity of flavors. 

Ingredients:

• For the broth:
• 4-5 cups water
• 100g tamarind pulp
• 2 stalks lemongrass, bruised
• 3 slices galangal
• 2 tablespoons dried shrimp, soaked
• 2 tablespoons oil
• 4-5 pieces tamarind peel (optional)
• 3-4 tablespoons fish sauce
• 2 tablespoons palm sugar or brown sugar
• Salt, to taste
• For the laksa:
• 200g thick rice noodles (also known as laksa noodles)
• 200g flaked mackerel (cooked or canned)
• 1 cucumber, julienned
• 1 small red onion, thinly sliced
• 100g pineapple, thinly sliced
• Fresh mint leaves and cilantro, for garnish
• Shrimp paste (hae ko), to taste

Instructions:

1. Prepare the broth by bringing water to a boil in a large pot. Add tamarind pulp, lemongrass, galangal, and dried shrimp. Simmer for about 30 minutes to extract the flavors.
2. Strain the broth, discarding the solids. Return the broth to the pot.
3. In a separate pan, heat oil and fry the tamarind peel until fragrant. Add this to the broth for extra flavor (optional).
4. Stir in fish sauce, palm sugar (or brown sugar), and salt. Adjust the seasonings to achieve the perfect balance of tanginess, sweetness, and saltiness. Simmer the broth for another 15-20 minutes.
5. While the broth simmers, cook the thick rice noodles according to the package instructions. Drain and set aside.
6. To serve, divide the cooked noodles into bowls. Ladle the hot broth over the noodles.
7. Top the laksa with flaked mackerel, cucumber, red onion, and pineapple. Garnish with fresh mint leaves and cilantro.
8. Serve Penang Assam Laksa with a side of shrimp paste (hae ko) for diners to add according to their taste preferences.