Asam Laksa

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!


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31 Responses

  1. 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 🙂

  2. Love 2 Type says:

    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..

  3. nors says:

    Pre ano number one na pinaka masarap?

  4. I would really like to try this dish Raymund – so many wonderful flavours.
    🙂 Mandy

  5. Never heard of this- but like others have said, I’ve love to try it!

  6. Very interesting recipe. I think I’m gonna try this at home. Mmmmmmm. Mukhang Ang sarap! Looks Delicious! 🙂

  7. Kristy says:

    It’s now on my list of things to make! 🙂

  8. Looks absolutely delicious, as always.

  9. Sweet, savory, spicy, I love that combo.

  10. Joanne Ozug says:

    ooo my husband LOVES laksa! I have never had it before but it looks really yummy!

  11. Caroline says:

    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. 🙂

  12. 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!

  13. peachy says:

    I can imagine the taste, Raymund! Happy 2012 to you!

  14. 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.

  15. meri says:

    This looks really good. I’m totally craving soup or stew now!

  16. 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 ????

  17. 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.

  18. peasepudding says:

    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.

  19. Henry says:

    It sounds new to me but I like the ingredients, looks so healthy and delicious.

  20. cherrylisz says:

    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 =)

  21. 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.

  22. thammelissa says:

    One could never turn down a bowl of tantalizing Assam Laksa!!!

  23. foodjaunts says:

    This looks amazing! I love how red the broth is. Plus the use of pineapple for sweet and tamarind for sour, it sounds delicious

  24. Carolyn Chan says:

    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.

  25. Matt @ FaveDiets says:

    This looks delicious, thanks for linking this recipe up to my hop this month.

  26. Stunning photo but according to my ongoing laksa addiction, this should be a number 1!!!

  27. Siah says:

    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.

  28. Perfect! That sweet and tart combination has me dreaming of another holiday there. Wishing I had a ticket in my pocket, but this recipe is then extra best thing 🙂

  1. January 15, 2012

    […] help again guys (thanks for your support before I get the most votes),  For this time I entered my Asam Laksa recipe in the January Blog Hop Giveaway at Fave Diets, if you like it please vote for it in […]

  2. August 6, 2013

    […] sauces, the sweet, sour and fruity taste gives a unique flavour in dishes like Sinigang, Pad Thai, Assam Laksa and Massaman Curry to name some.   This ingredient can also be used in drinks and even sweets […]

  3. January 2, 2015

    […] a lot of Malaysian foodies just travel to the place just to eat good food like the Teochew Cendol, Asam Laksa, Lor Bak, Curry Mee and the Hokkien Mee to name some. There are also a lot of fresh fruits as I […]

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