Honestly, the origin of the name “laksa” is unclear. One theory says it refers to a type of vermicelli. The second theory says that ” laksa ” may also be derived from the meaning ” spicy sand ” due to the dried prawns which make the gravy tastes coarse. Well just THEORIES ! There are many versions of Assam Laksa depending where u are eating; whether in Kedah, Johor, Ipoh, Sarawak…& of course, the one & only famous Penang Assam Laksa in Penang !
The recipe I am sharing with u is the Penang Assam Laksa,….Nyonya Style,….this is not the Nyonya Laksa or what they call Laksa Lemak.
This secret recipe is from a nyonya lady from Penang. Interesting !…, the main differences between this Nyonya Assam Laksa and the one you get from the Penang hawker stalls are; the colour is a bit more yellowish, stronger aroma & sharper taste from the shallots, lemongrass, turmeric,…etc. AND…it tastes pretty good !
Try this recipe for a change !
First prepare the laksa paste; shallots, turmeric, lemongrass, galangal, garlic, dried chillies & belachan. Blend together into a paste.
Cut and clean the fish. Bring water to boil, add the fish. Boil for approximately 5 minutes. Remove the fish and let it cool down before you flake it. Boil the remaining bones again for another 5 minutes. Strain the fish stock into new/clean pot. Add the laksa paste ingredient, tamarind juice, tamarind peel & polygonum leaves, and cook over low heat for 30 minutes. Then add the fish flake & boil for another 5-10 minutes. Salt and sugar to taste.
Serve with toppings; slice pineapple, cucumber, onion, lettuce leaves, ginger flower, mint leaves & final touch…prawn paste (Har Ko).
Serving for 6paxs
Ingredients
Paste
200g (15)Shallots
10g Dried Chillies, soaked
50g Galangal
50g Turmeric
60g 2-3 Stalks Lemongrass
10g Garlic
15g Belachan
Stocks
800g Mackerel (Kembung Fish)
2Liters Water
40g Polyganum Leaves (Daun Kesom)
20g 2 Stalks Lemongrass, Bruised
150g Tamarind Pulp (Assam Jawa)
5g Tamarind Peel (Assam Keping)
Toppings
300g Cucumber, cut into thin strips
100g Lettuces Leaves, cut into thin strips
40g Mint Leaves
200g (1/2) Pineapple, cut into thin strips
50g Ginger Flower (Bunga Kantan), sliced finely
5tbsp Prawn Paste (Har Ko), mixed with hot water
300g Laksa Noodles, scalded
1tbsp Salt, or to taste
1tbsp Sugar, or to taste
this has been a nyonyachef recipe, thanks







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