Asam is the Malay word for anything that makes a dish sour. Laksa typically uses Kokum (Asam Keping) which is a type of dried slices of sour mangosteens. Asam = Assam.
There are variants of Asam Laksa, but we are referring to Penang Laksa (the famous one), which is a spicy noodle soup that every people who lives in Penang, Malaysia lovin it and know how to make it.
CNN Travel ranked this PENANG LAKSA 7th out of 50th most delicious food in the WORLD!
There are three basic types of Laksa: Curry Laksa, Asam Laksa and Sarawak Laksa. Curry Laksa is a coconut curry soup with noodles, while Asam Laksa is a sour fish based soup together with dried thick round rice noodle (type of vermicelli). However, this original recipe required a lot of Fish – Mackerel (Ikan Kembung).
Now, we’re going to teach you how to make yourselves a Famous Penang Asam Laksa VEGAN without killing a single fish!
Spice Paste 10 pcs Dry Chilli (soaked till soft) 5 pcs Red Chilli 8 small Shallots (if wish to add) 2 tps vegan Belancan 1 stalk of Lemongrass 2 Candlenuts (Buah keras) 10 gm Turmeric 30 gm 0f Galangal (Lengkuas) Grind all the spice into fine paste! In cooking pot add in 8 cups of Water 5 pcs of Assam Keping (peeled of tamarind) 1/2 pcs Seaweed 1/2 pcs Kelp (cut into small picecs) 1 stalk of Lemongrass cut into half 1 cup of thick Tamarind juice (about a golf ball size) 1 bunch of Polygonum leaves (I blend 1/4 of its leaves to paste) Garnishing: 1 Cucumber (shredded) 1 bunch Mint Leave 1 stalk of Torch Ginger Bud flower (diced) 1 Lettuce (shredded) 1 red, 1 green bird’s eye chili (diced) 1 samll Pineapple (shredded) 1 red Oinon( if u wish + shredded ) Add some Noodle 1 pkt of dried Laksa Noodle (soaked) Veganlogy Method Heat up a work and saute the spice paste with cooking oil until aromatic and spicy . Pour the paste into the cooking pot ( 2 ) cook until is boiling add in murshoom seasoning . sea salt, some brown sugar (according to your taste) if u love more sour u can add extra tamarind juice. (according to your taste) Loving Hut Johor BahruFamous Penang Asam Laksa (VEGAN) of LOVE its Yummmy Click here for reuse options! Copyright 2011 Veganlogy
Bernice Shak is a strict vegan for more than 18 years. I love to cook and share my recipes. My elder son, Joshua created this website for me as my birthday present for recipes sharing purpose. Meanwhile, my second son, ChenLin who loves photography, he helps me shoot all the amazing recipes photos. I am really enjoying this. Subscribe to Newsletter