Penang Laksa, also known as Asam Laksa, is a beloved Malaysian dish hailing from the vibrant island of Penang. This tangy, spicy, and aromatic noodle soup combines a rich fish-based broth with tamarind’s sour notes, fresh herbs, and chewy rice noodles. Known for its bold flavors and unique balance of sweet, sour, and spicy, Penang Laksa is a must-try for anyone exploring Southeast Asian cuisine. In this detailed, step-by-step recipe, I’ll guide you through crafting an authentic bowl of Penang Laksa at home, capturing the essence of Malaysia’s culinary heritage.
What is Penang Laksa?
Penang Laksa is a sour and spicy noodle soup featuring a mackerel-based broth infused with tamarind, lemongrass, and galangal. The dish is garnished with fresh ingredients like cucumber, pineapple, and mint, creating a refreshing contrast to the robust broth. Unlike creamy coconut-based laksas, Penang Laksa’s hallmark is its tangy, fishy depth, making it a standout in Malaysian cuisine.Ingredients (Serves 4)For the Broth
- 500g fresh mackerel (or sardines), cleaned and gutted
- 1.5 liters water
- 100g tamarind pulp (soaked in 1 cup warm water)
- 3 stalks lemongrass, white parts only, bruised
- 5cm galangal, sliced
- 3cm turmeric root, sliced (or 1 tsp turmeric powder)
- 10 dried red chilies, soaked and deseeded
- 8 shallots
- 4 cloves garlic
- 2 tbsp belacan (shrimp paste), toasted
- 1 tbsp coriander seeds, toasted and ground
- 2 tbsp vegetable oil
- 1 tbsp sugar
- 2 tsp salt (adjust to taste)
- 2 torch ginger buds (bunga kantan), halved (optional but recommended)
For the Noodles and Garnishes
- 400g thick rice noodles (laksa noodles)
- 1 cucumber, julienned
- 1 small pineapple, cut into thin wedges
- 1 red onion, thinly sliced
- 2 red chilies, sliced
- 1 handful mint leaves
- 1 handful Vietnamese coriander (daun kesum)
- 4 tbsp hae ko (prawn paste), diluted with 2 tbsp water
- 1 lime, cut into wedges
Step-by-Step Instructions
Step 1: Prepare the Fish
Rinse the mackerel under cold water to remove any impurities. In a large pot, bring 1.5 liters of water to a boil. Add the mackerel and simmer for 10 minutes until cooked through. Remove the fish, let it cool, and flake the flesh, discarding bones and skin. Set the fish aside and reserve the cooking liquid (fish stock).
Step 2: Make the Tamarind Juice
In a bowl, soak the tamarind pulp in 1 cup of warm water for 10 minutes. Mash the pulp with your fingers to release the juice, then strain through a fine sieve. Discard the solids and set the tamarind juice aside.
Step 3: Blend the Spice Paste
In a blender, combine the soaked dried chilies, shallots, garlic, toasted belacan, ground coriander seeds, and turmeric root (or powder). Add a splash of water to help blend into a smooth paste. This aromatic paste is the heart of your laksa’s flavor.
Step 4: Cook the Spice Paste
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the spice paste and sauté for 5-7 minutes until fragrant and the oil separates. Stir constantly to prevent burning. The paste should darken slightly and release a rich aroma.
Step 5: Build the Broth
Add the lemongrass, galangal, and torch ginger buds (if using) to the pot. Pour in the reserved fish stock and tamarind juice. Bring to a boil, then reduce to a simmer. Add the flaked fish, sugar, and salt. Let the broth simmer for 20 minutes to meld the flavors. Taste and adjust seasoning with more salt or sugar if needed. The broth should be tangy, slightly spicy, and savory.
Step 6: Prepare the Noodles
While the broth simmers, cook the rice noodles according to the package instructions (usually boiling for 5-8 minutes until al dente). Drain and rinse under cold water to prevent sticking. Divide the noodles into four serving bowls.Step 7: Assemble the LaksaLadle the hot broth over the noodles in each bowl, ensuring an even distribution of fish flakes. Top with cucumber, pineapple, red onion, sliced chilies, mint leaves, and Vietnamese coriander. Drizzle a teaspoon of diluted prawn paste over each bowl for an umami kick. Serve with lime wedges on the side for squeezing.
Step 8: Serve and Enjoy
Serve the Penang Laksa hot, encouraging diners to mix the garnishes and prawn paste into the broth for a burst of flavors. The combination of tangy broth, chewy noodles, and fresh toppings creates a harmonious and unforgettable dish.Tips for Success
- Fresh Ingredients: Use fresh mackerel and torch ginger buds for authentic flavor. If torch ginger is unavailable, substitute with a pinch of grated ginger for a similar floral note.
- Adjust Spice Level: Reduce or increase the number of dried chilies to suit your heat tolerance.
- Make Ahead: The broth can be prepared a day in advance and refrigerated. Reheat gently before serving.
- Noodle Texture: Rinse the cooked noodles thoroughly to remove excess starch for a clean texture.
Nutrition Information (Per Serving)
- Calories: Approximately 450 kcal
- Protein: 25g
- Fat: 12g
- Carbohydrates: 65g
- Fiber: 4g
- Sodium: 1200mg (varies based on salt and prawn paste)
- Key Nutrients: Rich in omega-3 fatty acids (from mackerel), vitamin C (from tamarind and pineapple), and antioxidants (from fresh herbs and spices).
Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.Prep Time and Cook Time
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
Final Thoughts
Making Penang Laksa at home is a rewarding journey into Malaysian cuisine. The interplay of tangy tamarind, spicy chilies, and fragrant herbs creates a dish that’s both comforting and exhilarating. Whether you’re a seasoned home cook or a curious beginner, this recipe brings the vibrant streets of Penang to your kitchen. So, gather your ingredients, roll up your sleeves, and dive into the delicious world of Penang Laksa. Your taste buds will thank you!
