Penang Assam Laksa (also spelt Asam Laksa) is a must try dish when visiting the area.
On this trip it was enjoyed on a couple of occasions – in the Spice Market Restaurant, Rasa Sayang Resort & Spa along with my favourite Nasi Lemak – as well as wandering the night markets. The resort Spice Market restaurant was a surprise I must say – the food was ultra delicious – with heady aromas pervading the senses and tantalising the appetite by entering the restaurant through an aromatic spice filled foyer.
Even without a trip to Malaysia you can try this dish at home using this authentic Penang recipe.
Penang Assam Laksa
0.8kg Kembong fish (Indian mackerel)
2 litres water
100g shallots (blended)
30g fresh tumeric
60g galangal (blended)
1 lemongrass (blended)
1 lemongrass (smashed)
60g chilli boh (chilli paste)
20g belacan (dried prawn paste)
40g otak udang (prawn paste)
80g kesum leaves (laksa leaves)
15g tamarind skin
75g tamarind paste (reconstitute in water and squeeze for juice)
1kg laksa noodles
birds eye chilli
Steam the fish until cooked then leave it aside to cool.
Debone all the fish and leave the fish flesh to one side.
Bring a pot of water to the boil and add all the ingredients except fish flesh, seasonings, laksa noodles and condiments.
Remove laksa leaves from the stock.
Add in fish flesh and seasonings.
Blanch noodles and serve hot with laksa soup and with condiments as preferred.
Shangri-La’s Rasa Sayang Resort & Spa
Batu Feringgi Beach, Batu Feringgi, Penang, 11100 Malaysia
+604 888 8651
With thanks to Shangri-La’s Rasa Sayang Resort & Spa for permission to share the recipe. Penang Assam Laksa was enjoyed at the resort’s Spice Market restaurant.
Rebecca Varidel was a guest in Malaysia of Tourism Malaysia and Malaysia Airlines.