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Laksa Penang Asli Recipe (Original Penang Asam Laksa)

A traditional Malaysian dish with a tangy, spicy fish-based soup.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Malaysian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 500 g Mackerel fish cleaned and gutted
  • 1 unit Pineapple peeled and sliced
  • 1 unit Cucumber julienned
  • 200 g Rice noodles
  • 1 unit Red onion sliced
  • 2 tablespoon Tamarind paste
  • 1 unit Red chili sliced
  • 1 bunch Mint leaves

Instructions 

  1. 1. Boil the mackerel fish in a pot of water until cooked. Remove the fish, let it cool, and then flake the flesh. Reserve the fish stock.
  2. 2. Blend the fish bones with some of the reserved stock and strain the mixture back into the pot.
  3. 3. Add tamarind paste to the pot and bring to a boil. Simmer for 10 minutes.
  4. 4. Cook the rice noodles according to the package instructions and set aside.
  5. 5. To serve, place the noodles in bowls, pour the soup over, and top with flaked fish, pineapple, cucumber, red onion, red chili, and mint leaves.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 3mg

Keywords

Asam Laksa, Laksa, Penang
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