🇲🇾 Malaysia recipe
Laksa
Penang Asam Laksa is a tangy, fish-based noodle soup that was ranked seventh in CNN's World's 50 Most Delicious Foods. Unlike the coconut-based curry laksa, this version features a sour tamarind broth with flaked mackerel, thick round rice noodles, and a vibrant array of fresh herbs and aromatics. The combination of sour, spicy, sweet, and savory makes every bowl a symphony of flavors.
Prep25 mins
Cook35 mins
Serves4
Difficultymedium
Ingredients
- 500g whole mackerel (ikan kembung)
- 400g thick round rice noodles (laksa noodles)
- 1.5 liters water
- 3 tablespoons tamarind paste, mixed with 100ml warm water and strained
- 2 stalks torch ginger flower (bunga kantan), halved
- 8 Vietnamese mint (daun kesum) sprigs
- 1 large onion, quartered
- 10 dried chilies, soaked and blended
- 3 stalks lemongrass, blended
- 2cm galangal, blended
- 2 tablespoons shrimp paste (belacan), toasted
- 150g fresh pineapple, cut into small chunks
- 3-5 pieces asam keping (dried tamarind slices/asam gelugur)
- Fresh mint leaves for garnish
- 1 tablespoon sugar
- Salt to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 420
- Protein
- 22 g
- Carbs
- 38 g
- Fat
- 20 g
