PenangTime.com: Recipe Guide
ASAM LAKSA
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Spice Paste:
- 10-12 dried chilies (soaked)
- 8 shallots
- 1-inch galangal
- 1-inch turmeric
- 2 stalks lemongrass
- 1 tsp belacan (shrimp paste).
- For the Broth:
- 500g mackerel (ikan kembung) boiled and flaked
- 8 cups water
- 1/2 cup tamarind paste (mixed with 1 cup water strained)
- 2-3 pieces of dried tamarind slices (asam keping)
- 1 stalk torch ginger flower (bunga kantan) sliced
- a handful of laksa leaves (daun kesum).
- To Serve:
- 500g fresh thick rice noodles (laksa noodles)
- 1 cucumber (julienned)
- 1/2 pineapple (julienned)
- 1 red onion (thinly sliced)
- a handful of mint leaves
- 1 red chili (sliced)
- prawn paste (hae ko).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prepare the Spice Paste: Blend all the spice paste ingredients until fine.
- Cook the Fish: Boil the mackerel in water until cooked. Remove the fish, let it cool, then flake the meat and set aside. Keep the fish stock.
- Make the Broth: In a large pot, add the fish stock, blended spice paste, and tamarind juice. Bring to a boil.
- Simmer: Add the flaked fish, dried tamarind slices, torch ginger flower, and laksa leaves. Let it simmer for at least 30 minutes for the flavours to develop. Season with salt and sugar to taste.
- Prepare the Noodles: Cook the fresh laksa noodles in boiling water for a minute, then drain.
- Assemble: Place a portion of noodles in a bowl. Ladle the hot Asam Laksa broth over the noodles.
- Garnish: Top with cucumber, pineapple, onion, mint leaves, and red chili. Serve with a spoonful of prawn paste on the side.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The broth is the star of the dish, so use fresh mackerel for the best flavour.
- The flavour of the broth often improves after resting for a few hours or even overnight.
- Adjust the level of sourness and spiciness to your personal preference by adding more or less tamarind and chili.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Asam Laksa in Penang and compare flavour profiles.