Asam laksa
Penang Local, p. 54–55
Laksa is one of the most popular dishes in Malaysia, though there are many regional variations based particularly on the key ingredients in the broth. Penang is one of the major ports along the historic spice trade route, and the invention of asam laksa was a cultural and culinary innovation of the Peranakan people brought about by an abundance of tamarind. In Malay language, asam laksa literally means ‘sour noodles’. The aromatic tangy fish broth is made with fresh mackerel and tamarind and may be eaten at any time of the day. For truly authentic flavour, top the asam laksa with a spoonful of thick sweet shrimp paste (also known as petis in Malay or hae kor in Hokkien).
Ingredients
- Vegetable oil
- Sugar
- Tamarind paste
- Vietnamese mint
- Salt
- Fish sauce
- Dried laksa noodles
- Hae kor (shrimp paste)
- Laksa broth
- Mackerel
- Dried tamarind
- Laksa paste
- Dried chillies
- Red onions
- Toasted belacan (shrimp paste)
- Lemongrass stalk
- Condiments
- Long cucumber
- Torch ginger flowers
- Red onion
- Iceberg lettuce
- Bird’s eye chillies
- Small pineapple
- Mint
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