Asam laksa Penang

image credit : nyonyacooking


  • mackerel(s) 250 g
  • water 2 L
  • chilli peppers (dried) 7
  • shrimp paste (dried)5 g
  • turmeric (fresh) 5g
  • galangal 10 g
  • shallot(s) 4
  • lemongrass stalk(s) 1
  • Vietnamese coriander/daun kesum 5

80g tamarind paste

  • salt
  • sugar
  • shrimp paste (petis udang)
  • calamansi
  • lettuce
  • shallot(s)
  • peppers (fresh)
  • cucumber(s)
  • pineapple cubes


  • Cook fish in water at low heat for 10 minutes. Then, remove fish. Sift broth to remove impurities. Leave them aside.
  • Blend dried chillies, shrimp paste, turmeric, galangal, shallots and lemon grass. Add a bit of water to ease the blending process. Then, add blended ingredients into a pot of boiling water. Once water boils, add Vietnamese coriander and turn the heat down to let it simmer
  • Remove flesh from the fish. Discard the skin and bones. Mash half of the flesh with a fork
  • Add fish broth into soup. Increase the heat. Add tamarind paste and mashed fish. Bring to boil
  • Allow the soup to simmer at low heat for 15 minutes. Add salt and sugar to taste. Shortly before serving, remove Vietnamese coriander from the soup
  • Blanch noodles with hot soup. Place noodles into a bowl and top it up with laksa broth, shrimp paste (‘petis udang’), pieces of fish, slices of lettuce, cucumber, pineapple, shallots and chillies. Garnish with mint leaves and half a Calamansi lime.