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