dinner · dairy-free · gluten-free
Penang assam laksa
Penang's sour tamarind-mackerel noodle soup with pineapple, cucumber, mint and prawn paste.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor, Kitchen torch.
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Method
-
1
Poach mackerel until it flakes; flake and keep the stock.
-
2
Blend the paste.
-
3
Add paste, tamarind, asam keping and laksa leaves to the stock; simmer 30 minutes.
-
4
Return fish; season with sugar and salt.
-
5
Pour over noodles; top with vegetables and a drizzle of hae ko.
