Thursday, December 16, 2010

Penang Assam Laksa

Imagine. Can you imagine slurping into a bowl of spicy, tangy and utmostly aromatic Penang Assam Laksa (Penang Hokkien Mee/Mee Yoke)? Another food stealer from Penang, obviously, Penang Assam Laksa I reckon has already made its name throughout Malaysia (Malaysian Fried Mee, Hokkien Mee & Chicken Devil Curry) and presumably across the global borders (Lamb Pho)? Should be. I believe so. A trip to Penang I bet is not complete if you do not do the food spotting for Assam Laksa. The known and aplenty unknown ones as well, please do not doubt those that have not been popularised on social media. Trust me, sometimes its not about believing everything you read on social media, it can also be about you personally trying and testing, and then deciding if it is worthy. Aside to Penang and the real live deal of Assam Laksa, more importantly, you can actually made a home version (Home Made Curry Mee) in your kitchen too. This foodies, is the Penang Assam Laksa by Nava K. Of course, as always, its my version. Sour-tangy (Asam Fish Curry, Ikan Pari/Stingray Sambal & Nyonya Fish Sambal) thick, flavorful fish broth, soaking laksa noodles, garnished with Malaysian herbs and paired along a scoop of otak-otak/shrimp paste (Belacan Fried Rice, Chap Chai/Mixed Vegetable Stew, Mutton Soup & Vegetable Achar). 

8 medium size sardine fish
Laksa noodles (as needed or any other choice of noodles)
2 asam keping/dried tamarind
3 stalks of daun kesum/Vietnamese mint or laksa mint (pluck the leaves out)
3 tbsp oil
salt to taste

For the chili paste (ground/blend)
6 dried red chillies
1 lemongrass
4 shallots
1/2 inch roasted belacan/shrimp paste

For Garnishing/Topping
1 red onion (sliced)
1 bunga kantan/ginger bud - sliced
2 red chillies - sliced
1/4 cucumber - sliced
2 stalks mint leaves - wash and nip at the bud
Otak-otak/ready-made shrimp paste

Simmer fish in 2 liter of water over very low heat.
Once broth is flavoured with fish, remove fish and let it cook down.
Also strain the stock and pour back in the pot.
Carefully pull out all the fish flesh without any bones.
Add back the flesh/pieces into stock
Add blended/grounded paste, tamarind pieces, salt and daun kesum.
Simmer broth over low heat till heated through or to a boiling point. 
To Serve
Assemble noodles in a bowl. 
Garnish with the ingredients listed above. 
Pour gravy/broth over.
Serve with a scoop of otak udang/shrimp paste.

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  1. Hi,i just want to share some thought with you ...If you are a Laksa Lover then Probably you may have tried the Rest and now it's time for you to try The BEST Laksa at BESS Kopitiam while you are here in Melaka,Malaysia.

    BESS Kopitiam has been choosen as The BEST Laksa outlet in Malaysia year 2009 - 2010 by the General Public in the

    " Reputedly The Best Laksa With Distinguished Taste That Leaves One Craving For More "

    Address : 378 - C ,Taman Sin Hoe , Bukit Baru ,75150, Melaka, Malaysia.
    H/P : ( 60 ) 017 618 8055
    Contact : Ms Tan Peng Boon
    Operation Hours : 7.30am - 2pm
    Every Thursday is our OFF day

    Nyonya Laksa : RM 3.30
    Mee Siam : RM 2.80
    Nasi Lemak : RM 2.80

    BESS Kopitiam Blog :

    China Press News :

    GPS Coordinates : N 02°13.031' E 102°15.979' or N 02°12.59.6" E102°15.57.9"


  2. Thank you so much for sharing, certainly will try when I am at Melaka.

  3. i must visit regularly ur blog to try recipes vch r hubby favorite,who is a chinese food lover..:)


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