Malaysia

Assam Laksa

Name: Assam Laksa
Total time: 80 min
Yield: 4
Cuisine: Malaysia
Ingredients: 500 g Mackerel; 400 g Thick rice noodles (laksa); 3 tbsp Tamarind paste; some of each Lemongrass & galangal; as paste Chilli & shallots; to garnish Cucumber, pineapple, mint, onion; to serve Hae ko (shrimp paste)

Penang's sour-spicy fish noodle soup

Assam laksa comes from Penang and is the sour-spicy, coconut-free sister of the creamy curry laksa. “Assam” points to the defining tamarind sourness.

A broth of flaked mackerel, tamarind and lemongrass carries thick rice noodles; it is garnished with cucumber, pineapple, mint and the shrimp paste hae ko.

Servings4

Time80 min

LevelAdvanced

Ingredients

Mackerel500 g
Thick rice noodles (laksa)400 g
Tamarind paste3 tbsp
Lemongrass & galangalsome of each
Chilli & shallotsas paste
Cucumber, pineapple, mint, onionto garnish
Hae ko (shrimp paste)to serve

★ = available authentic in the Asia Boutique

Preparation

Cook the mackerel, flake the flesh, keep the stock.
Fry the chilli-shallot paste with lemongrass.
Pour in stock and tamarind and let it simmer.
Return the fish, season with salt and sugar.
Pour over rice noodles, garnish with cucumber, pineapple and mint.

Make it original

Tamarind, galangal and hae ko make assam laksa – in the Asia Boutique.

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