Malaysian
Malaysian
Lunch
Spice: None
Laksa Penang
Tangy tamarind-based noodle soup loaded with mackerel, pineapple, and fresh herbs.
Ingredients (for 4 pax)
- 400g thick rice noodles
- 300g mackerel
- 2 tbsp tamarind paste
- 1 pineapple, cubed
- 200g torch ginger bud
- Fresh mint and laksa leaves
- 1 tbsp belacan
Instructions
1
Boil mackerel until cooked; flake meat and simmer bones for broth.
2
Blend belacan, chilies, and lemongrass; fry paste until fragrant.
3
Add tamarind, fish broth, and pineapple; simmer 20 minutes.
4
Blanch noodles and ladle hot soup over them.
5
Garnish with fish flakes, herbs, and torch ginger.
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