Name: Authentic Penang Assam Laksa Recipe
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Malaysia
Ingredients: *For the Fish Broth:**; 1 kg Mackerel (ikan kembung), whole; 2 liters Water; 2 stalks Lemongrass, bruised; 3 cm Galangal, sliced; 3 slices Ginger; *For the Assam Paste:**; 200g Tamarind pulp (asam keping); 100g Sour fruits (asam gelugur/gelugor), optional but recommended; 500ml Water (for soaking tamarind); *For the Spice Paste (Bumbu):**; 10 Dried red chilies, soaked in hot water; 5 Fresh red chilies; 10 Shallots; 4 cloves Garlic; 3 cm Belacan (shrimp paste), toasted; 1 tbsp Turmeric powder; *For the Soup Base:**; 1 liter Reserved fish broth; 200 ml Tamarind water (extracted from pulp); 1 tbsp Salt (adjust to taste); 2 tbsp Sugar (adjust to taste); *For Assembly:**; 500g Thick rice noodles (lai fun/banh pho), fresh or dried; 1 cup Pineapple, julienned; 1 cup Cucumber, julienned; 1 cup Mint leaves; 1 cup Vietnamese coriander (daun kesum/laksa leaf); 1 cup Torch ginger flower (bunga kantan), thinly sliced; 1/2 cup Chinese lettuce (cos lettuce), shredded

Assam Laksa 🇲🇾 Malaysia

A sour and spicy fish-based soup with rice noodles.

Spicy Noodle

Made with

Rice noodles fish tamarind herbs

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