World Flavors Cookbook

Penang Asam Laksa

Name: Penang Asam Laksa
Cook time: 60 min
Cuisine: Malaysia
Ingredients: Rice noodles Fish broth: Mackerel (ikan kembung), tamarind peel (asam gelugur), lemongrass, galangal, laksa leaves (daun kesum) Toppings: Sliced cucumber, red onion, pineapple, mint leaves, red chillies, ginger flower (bunga kantan) Sauce: Heh ko (thick prawn paste)

A tangy and spicy fish-based noodle soup with thick rice noodles, fresh herbs, and pineapple.

Cuisine: Malaysia

Ingredients

Rice noodles Fish broth: Mackerel (ikan kembung), tamarind peel (asam gelugur), lemongrass, galangal, laksa leaves (daun kesum) Toppings: Sliced cucumber, red onion, pineapple, mint leaves, red chillies, ginger flower (bunga kantan) Sauce: Heh ko (thick prawn paste)

Instructions

1. Boil mackerel in water until cooked. Debone the fish and flake the meat. Save the broth. 2. Simmer the broth with tamarind, lemongrass, galangal, and laksa leaves for 45 minutes. 3. Return the flaked fish to the soup. Season with salt. 4. Blanch rice noodles and place in bowls. 5. Ladle the hot, tangy soup over the noodles. 6. Top with fresh vegetables and a spoonful of prawn paste.