Penang Assam Laksa

A sour seafood broth with rice noodles

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Ground Ingredients

  1. Grind finely.

Penang Assam Laksa

  1. Skin cucumber, slice, discard core and shred.
  2. Scoop a few tablespoons of prawn paste into a bowl. Dissolve in a little warm water.
  3. Skin pineapples, cut off eyes. Wash and shred.
  4. Prepare Ground Ingredients.
  5. Stir fresh coarse rice vermicelli in hot water for a few minutes after separating and rinsing under cold water. Remove and drain.
  6. Into a pot, add 2 rice bowls of water. Add fish. Boil until cooked. Remove fish. Discard bones (alternatively, steam fish and flake).
  7. Add another rice bowl of water to pot. Put in ground ingredients.
  8. Boil till gravy is fragrant. Add fish flesh, sugar and salt to taste. Check to ensure that shrimp paste dissolves. Boil gravy for 10-15 minutes at low heat.
  9. To serve, put coarse vermicelli into a bowl. Garnish with pineapple, cucumber, chillies, mint leaves and onions. Add gravy. Add prawn paste according to personal taste.

Ground Ingredients

  • 5 shallots
  • 2 stalks serai, sliced finely
  • thumb-sized piece fresh young kunyit
  • 7 dried chillies, soaked in warm water for 15 minutes
  • 3 fresh red chillis (optional, for more heat)

Penang Assam Laksa

  • Ground Ingredients
  • 600g fresh coarse rice vermicelli or rice macaroni
  • 600g kembung or canned tuna
  • 2 pieces assam keping
  • 1 tsp sugar
  • 1 bungan kantan
  • 1 cucumber
  • 5-6 stalks daun kesum
  • 1 bundle daun pudina
  • 2 big red onions, cut into rings
  • 3 fresh red chillies, sliced finely as a slant
  • 1 small pineapple
  • Monosodium glutamate (optional)
  • Heh Koh