Assam Laksa

The perfect perk me up dish from Penang, assam laksa is a beautiful dish that is sour and spicy which makes it very appetizing. If you have been to Penang, you have know of the famous Ayer Itam assam laksa that is so delicious you would want to make it right in your very own kitchen. Knowing the right ingredients and techniques could transport you right to Penang and remind you of the taste of the famous Penang Assam Laksa.

Halal

No Alcohol

No Milk

No Pork

Difficulty: Medium

Preparation: 30 min
Cook: 70 min
Clean up: min

Steps: 3 steps
18 Ingredients

Difficulty: Medium
Steps: 3 steps
18 Ingredients

Preparation: 30 min
Cook: 70 min
Clean up: min

Instructions

1. Prepare fish meat

In a pot of boiling water, add fish and 3 asam keping for 8 to 10 minutes, until cooked.
Turn off the heat and place cooked fish in a medium sized bowl.
Remove and discard boiled asam keping.
Use your hands or fork to pull away fish flesh from the bones and break it up into bite sized pieces.
Set aside.

2. Blend spices

In a blender, blends softened dried chilies, 1 tbsp shrimp paste, galangal and lemongrass stalks until smooth.
If mixture is too dry, add some water to help you achieve a smooth consistency.

3. Make broth

In a pot, add blended ingredients, tamarind water, 3 asam keping, torch ginger bud, mint, 1 litre water and 4 tbsp fish sauce.
Season to taste with white sugar and fish sauce if needed.
Add in the fish meat into the broth and bring to a boil.
Once boiling, reduce heat to medium-low and let it simmer for 1 hour

Plate and Serve!

Place laksa noodles and julienne cucumber into serving bowl.
Ladle hot broth and fish meat over the noodles.
Garnish with coriander leaves, sliced large red chili, sliced shallots and lime wedge

Nutritional Info