Authentic Penang Asam Laksa
Penang's sour laksa: tamarind-fish broth over rice noodles. Find out why its tang sets it apart from the creamy coconut versions.
75 min
Medium
Malasia
4 servings
The story behind
The first thing that hits you is the sour, fiery scent of tamarind tangled with fish, a perfume so intense it defines this dish like nothing else. Asam laksa was born in Penang, the northern Malaysian island famed for its street food, and it is iconic enough to land on global lists of the world's most delicious dishes. The word "asam" means sour, and that is its signature: tamarind paste delivers the tang that sets it apart from the creamy coconut laksas of the south. The base is a broth of mackerel or sardines, boiled then flaked, strained and seasoned with lemongrass, galangal and chili. The key technique is to shred the fish thoroughly and return it to the pot so it lends both body and a deep flavor of the sea. Over thick rice noodles goes a fresh, crunchy crown of cucumber, pineapple, onion, mint and torn ginger flower, finished with a spoonful of fermented shrimp paste that melts in as you serve. Sour, spicy and refreshing all at once, it is a liquid portrait of Penang's culinary identity.
Instructions
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1Poach the fish in water until tender. Flake the meat, discard bones, and keep the cooking liquid as your base.
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2Blend lemongrass, dried chilies, and shallots into a paste. Add this to the broth along with the tamarind water.
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3Simmer the broth for about 20-30 minutes until it becomes rich and fragrant.
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4Place a portion of noodles in a bowl and pour the hot, tangy broth over them along with some flaked fish.
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5Top with fresh pineapple, cucumber, sliced onions, and a handful of mint. Add a drizzle of sweet shrimp paste for the final touch.
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