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

By: Rasa Malaysia

Rasa Malaysia — Fri, 19 Feb 2010 06:23:46 +0000

The taste depends on the fish used, to make it taste richer, you can boil the soup longer so it thickens. Also add heh ko to the soup before serving.

I never use ready made chili paste. I made my own.

By: alexchu

alexchu — Fri, 19 Feb 2010 04:21:58 +0000

thanks for the recipe. I love asian food. By the way, is there any way to make this taste richer? what should i do to make the taste richer? I made it last night, following all the steps, but it was missing something. It tasted diluted eventhough i added all the right amount of ingredients. By the way, does the taste change if i use ready made chilli paste?

By: Rasa Malaysia

Rasa Malaysia — Wed, 17 Feb 2010 04:23:58 +0000

It will take 2-3 hours to prepare this dish, it all depends how fast you are picking the fish from the bones.

The serving size is about 4 people, about 2 servings. Again, it all depends how big a bowl you serve.

By: KiranKaur

KiranKaur — Wed, 17 Feb 2010 04:19:59 +0000

Hey, great recipe, just want to check one thing.
For how many pax is this for?
And how long approx will it take to prepare this dish.

Please reply as soon as possible
Thanks

By: 209. My mandate of heaven/ the places I’m going / our imaginary home « Fashion for Writers

Thu, 31 Dec 2009 06:44:43 +0000

[...] Photo and recipe (if you are lucky enough to live somewhere that has all of these ingredients, in which case, I’m insanely jealous) from rasamayalsia.com [...]

By: joey

joey — Fri, 20 Nov 2009 01:53:19 +0000

not “poo hor”!! “poo hor” is mint leaf…. if i’m not mistaken this leaf should call “chian hong” in hokkien! mostly use in asam curry

By: Jay-P.

Jay-P. — Fri, 16 Oct 2009 07:11:55 +0000

Hi,
I love European food too (mostly French, Spanish, Italian and Belgian) but I do understand that after a while it can be a bit too much. The great thing about Penang and its hawker food: a very wide offer and as the dishes come in not that large portions you can go out and eat almost all day! Just returned a few weeks ago from Pg and already looking forward to our next trip.
(BTW also thanks for your steamed fish recipe – Am going to cook this with some local HK salt water fish.)
Great blog,
Cheers – JP

By: kamil

kamil — Tue, 01 Sep 2009 11:07:09 +0000

Assam Keping is called Asam Gelugur (scientific name is Garcinia atroviridis). It is not the same as tamarind (Asam Jawa in Malay or scientific name is Tamarindus indica ).

By: Rasa Malaysia

Rasa Malaysia — Sun, 09 Aug 2009 05:19:22 +0000

Nancy – I don’t think we can find bungah kantan in US unfortunately. What I did was put extra Vietnamese mint leaves into the soup to make it aromatic.

By: Nancy

Nancy — Sat, 08 Aug 2009 16:57:02 +0000

hey.. i love penang asam laksa .. i am not malaysian .. but i used to live in KL and every single week i came to pasar malam just to get penang asam laksa … and when i went back to asia .. i spent my time in KL and ..guess what .. in 3 days i had penang asam laksa for my lunch .. i used to make penang asam laksa but now since i move to USA .. i dont know how to find bunga kantan … ullie, can u tell me, can i get something instead of bunga kantan ? what is bunga kantan in english ? .. i tried to make penang asam laksa without bunga kantan, taste was not good at all …. :( thx !