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Penang Asam Laksa

Penang asam laksa is very popular. When people say "laksa", it usually refers to this dish. Here is a simple version. Some version serves it with homemade fish ball. For added punch, use bird's eye chillies instead of red chillies.


  • 2 litres water
  • 1 kg fresh mackerel
  • 100g sliced tamarind fruit (asam keping)
  • 100g fresh peppermint (daun kesum)
  • 100g gelangal (lengkuas)
  • 1 lemon grass, bruised
  • 1 ginger bud (bunga kantan)
  • 3 tsp prawn paste (otak udang)
  • 1 kg laksa (wet laksa)
  • Salt to taste
  • Shredded fresh pineapple
  • Shredded cucumber
  • Sliced red chillies
  • Sliced onions
  • Chopped peppermint (daun kesum)
  • Chopped ginger bud
  • Lime
  • Boiled eggs
  • Boil water and cook fish.
  • Take fish out and reserve the fish stock.
  • Debone fish and put the flesh aside.
  • Blend the flesh finely.
  • Strain fish stock and cook again in a large pot.
  • Include fish paste, tamarind fruit, peppermint, gelangal, lemon grass and salt into the pot.
  • Simmer until half in volume.
  • Add salt and prawn paste to taste.
  • Serve the noodles with the garnish.

There are other types of Laksa:

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There are other types of Laksa:

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