Asam Laksa Recipe: Nyonya Style

(Updated Version)

A bowl of vibrant broth, noodles, and a mix of fresh ingredients - this is the essence of Asam Laksa (PENANG GUIDE: WHERE & WHAT TO EAT). While the standard version is well-loved, have you tried Nyonya Asam Laksa? Let me share my take on this flavorful dish (MALACCA'S FOOD FIESTA). But before we dive into the recipe, here’s what you need to know when preparing Asam Laksa:

 

Fish Type 

I use sardines and Indian mackerel, but feel free to experiment with other fish to discover your preferred flavor.

Petis Udang

This dark shrimp paste adds rich umami depth to the soup, enhancing its tangy and spicy flavors.

 

Sourness/Tanginess

Achieved with dried tamarind (asam keping), but tamarind juice works well too. Adjust the sourness to your taste.

 

Garnishes

Top with sliced pineapple, cucumber, red onion, red chilies and why not loads of salad leaves.

 

Noodles

Traditional thick rice noodles or mee hoon for a lighter texture. Both fresh and dried options are great, with dried noodles convenient for storage.

Nyonya Asam Laksa
Ingredients for the Broth
12 medium fresh sardines, cleaned (heads on)
1 inch galangal, smashed
1 lemongrass stalk, smashed
1-inch fresh turmeric, smashed
2-3 dried tamarind pieces
Salt to taste

Method
Simmer all broth ingredients in 1 liter of water until the fish is tender.
Strain the broth, flake the fish, and discard bones and heads.
Return the fish to the broth, season with salt, and simmer.

For Assembling
Blanched noodles (mee hoon)
Sliced red onion
Fresh pineapple pieces
Sliced red/birds eye chilies
Salad leaves, sliced
Mint leaves
Petis Udang

Putting It Together
Place noodles in a bowl and top with onion, pineapple, chillies, salad leaves and mint leaves. 
Pour hot broth over and serve with a scoop of petis udang.