Comments on: Penang Assam Laksa Recipe (Nyonya Hot and Sour Noodles in Fish Soup)

By: WEIWAN

WEIWAN — Mon, 30 Jan 2012 02:32:05 +0000

hi where can i eat penang asam laksa in singapore
tks u

By: Ellena

Ellena — Fri, 30 Dec 2011 09:03:17 +0000

Hi, I tried your penang assam laksa recipe recently and it was delicious!! Thanks :)

By: Jerry

Jerry — Fri, 09 Sep 2011 22:21:06 +0000

Penang is in Malaysia & was never in Thailand. Asam laksa is a Penang dish

By: Autumn Belle

Autumn Belle — Sun, 31 Jul 2011 08:45:15 +0000

I forgot to inform that my link is here:
http://www.mynicegarden.com/2011/07/carmens-garden-desde-puerto-rico-con-el.html

By: Autumn Belle

Autumn Belle — Sun, 31 Jul 2011 08:44:15 +0000

Please be informed that I have added your Penang Asam Laksa recipe link to my blog post about the Torch Ginger Flower (Bunga Kantan). Thank you very much.

By: Rasa Malaysia

Rasa Malaysia — Wed, 27 Jul 2011 17:25:23 +0000

I have had kanomjee, it’s tastes very different as it’s coconut milk based while Penang assam laksa is sour and flavored with the unique Malaysian dark sticky heh ko, which is not available in Thai cuisine. Penang assam laksa is strictly and uniquely Malaysian, and you can’t find it anywhere in the world. A lot of Thai dishes are adaptation of Chinese food, for example: many noodle dishes such as Rad Na, Pad See Ew, do you call those Chinese food even though it’s very obviously Chinese-influenced? I think that’s why Asian food is so wonderful. The food is influenced by the neighboring countries but each has its own unique flavor and characteristic that make is unique only to that country.

By: portchester

portchester — Wed, 27 Jul 2011 13:30:12 +0000

Penang used to be in Thailand. Penang has a lot of Thai people. The youth division of the Thai people as well. Are important to people every time I feel the Penang Assam Laksa Recipe adapted from Thai food is kanomjeen

By: portchester

portchester — Wed, 27 Jul 2011 13:25:22 +0000

This is Thai food. Malaysians to get it done. Thais called kanomjeen

By: RichBee

RichBee — Tue, 26 Jul 2011 07:09:37 +0000

I was just thinking of Penang Assam Laksa last night, one of
my favoirite Malaysian dishes. Very hard to get ginger flower in Sydney
too, flavor would be huge different without ginger flower! Thanks for the recipe :)

By: Ai Lin

Ai Lin — Sun, 10 Jul 2011 12:18:10 +0000

Hi,

Can I know how much serves do you get from the above recipe? I am planning of having some Malaysian friends over (and some are Penang born!) and am planning for this.

One more question which I don’t understand. You mentioned to add the peeled tamarind – you are referring to assam keping, right? Then later on, add the tamarind juice (the ones with seed) to the soup. Am I getting this right?

Thanks