Name: Penang Assam Laksa
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 4-6
Ingredients: 500g mackerel or sardines, cleaned and gutted; 3 tablespoons tamarind paste dissolved in 1 cup warm water; 500g thick rice noodles (laksa noodles); 2 stalks lemongrass, white parts only, bruised and sliced; 5 dried red chilies, soaked and deseeded; 10 fresh red chilies, deseeded; 1 piece (5cm) galangal, peeled and sliced; 5 candlenuts (or macadamia nuts as substitute); 1 tablespoon shrimp paste (belacan), toasted; 1 torch ginger flower (bunga kantan), sliced (optional); 2 tablespoons vegetable oil; 1 cucumber, julienned; 1 red onion, thinly sliced; 1 pineapple, cored and cut into small chunks; 1 bunch fresh mint leaves, for garnish

Instructions

Prepare the fish

In a large pot, add fish with 6 cups of water and bring to a boil. Reduce heat and simmer for 20 minutes until fish is cooked through. Remove the fish, separate the meat from bones and set aside. Return the fish bones to the pot and continue to simmer for 30 minutes to create a rich stock.
Make the spice paste

In a food processor, blend lemongrass, dried chilies, fresh chilies, galangal, candlenuts, and shrimp paste into a fine paste. If needed, add a little water to help with the blending process.
Cook the spice base

Heat oil in a large pan over medium heat. Add the spice paste and stir-fry for 8-10 minutes until fragrant and the oil separates from the paste. Be careful not to burn the paste.
Prepare the soup

Strain the fish stock through a fine sieve into a clean pot. Add the cooked spice paste and bring to a boil. Add tamarind juice, stir well, and simmer for 5 minutes. Flake the reserved fish meat and add to the soup. Add torch ginger flower if using. Season with salt to taste.
Cook the noodles

Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until just tender (usually 2-3 minutes). Drain, rinse under cold water and divide among serving bowls.
Assemble the laksa

Ladle the hot soup over the noodles. Top with cucumber, red onion, pineapple chunks, and fresh mint leaves. Serve immediately while hot.

Penang Assam Laksa

Ingredients

Instructions

Nutritional Information