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Name: Authentic Penang Asam Laksa Recipe
Prep time: 45 min
Cook time: 40 min
Yield: 4
Cuisine: Malaysia
Ingredients: *For the Soup Base:**; 1 kg mackerel (ikan kembung), cleaned; 2 liters water; 200 g tamarind pulp (asam keping); 50 g toasted belacan (shrimp paste); 150 g fish cakes (optional); *For the Spice Paste (rempah):**; 10 dried chilies, soaked in hot water and drained; 8 shallots, peeled; 4 cloves garlic, peeled; 3 stalks lemongrass, white part only, sliced; 20 g galangal (lengkuas), sliced; 10 g turmeric (kunyit), fresh or powdered; 20 g ginger (halia), sliced; *For the Garnish and Vegetables:**; 2 large cucumbers, julienned; 1 large pineapple, julienned; 4 small onions (bawang merah), thinly sliced; 1 cup mint leaves (daun pudina); 1 cup torch ginger flower (bunga kantan), finely sliced; 1 cup Vietnamese coriander (daun kesum), roughly chopped; 4 red chilies, sliced (for garnish); 300 g thick rice noodles (laksa noodles), fresh or dried; *For Seasoning:**; 50 g palm sugar (gula melaka), grated; 2 teaspoons salt, or to taste; 1 tablespoon fish sauce (optional, for umami)

Asam Laksa

🇲🇾 Malaysia

Peninsular Malaysia

A sour and spicy noodle soup with fish, tamarind, and various herbs.

Noodle

Sour

Spicy

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