Penang
Assam laksa
Sour, spicy mackerel broth with pineapple and mint. Penang's loudest noodle.
60 minTime
33 gProtein each
hotSpice
Make it your way
Grandma's wayMackerel, tamarind, hae ko.
The original547kcalsame
33 gproteinsame
5 gfibresame
60minutessame
Penang assam laksa.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Poach the mackerel in the water until cooked. Flake the flesh, discard bones, and return the bones to the pot to simmer 15 minutes.
- 2Grind chillies, shallots, lemongrass, galangal, turmeric and belacan. Strain the broth and add the paste and tamarind water.
- 3Simmer 20 minutes, add flaked fish, jaggery and salt.
- 4Blanch noodles, top with broth and pile on pineapple, cucumber, onion, lettuce, mint and chilli. Drizzle hae ko.
Serve it like this
Serve in deep bowls with noodles hidden under broth and a bright pile of toppings, a spoon of hae ko drizzled on top.
