Penang Assam Laksa

noodles, peeled tamarind, chillies, onion, lemongrass, tamarind juice, polygonum leaves, glangal, ginger flower, kembong fish, etc
Main Dish
6 servings
45 min
45 min



Ingredients (A)for fish stock:



  • Step:
    1. Bring A to boil in a stock pot until the fish is cooked. Strain the fish stock. Remove bones from the fish and keep fresh aside for later use.

    2. Place ingredients B in blender and blend until fine.

    3. Boil B, C and fish stock together in the stock pot. When the broth is boil, reduce the heat to low and simmer for another 30 mins. Add one big spoon of prawn paste, fish into the soup and cook for another 10 mins. Add sugar and salt to taste.

    4. Boil water and place dried udon noodles into it and cook for 5 mins until tender. Drain the noodles and rinse under running water. Drain well and transfer to a serving bowl.

    5. To serve, place some noodles in a serving bowl and ladle the fish broth over. Top with cucumber, red onions, mint leaves, chilli as desire. Serve with Heh Ko Dip on the side


Penang Assam Laksa, photo 1
Penang Assam Laksa, photo 2
Penang Assam Laksa, photo 3



maureenphilpot, 02/04/2014

Wonderful soup

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