The real Penang Asam Laksa — the dish that CNN ranked #7 in the world. This is how the laksa ladies of Air Itam make it.
The Heritage
Penang Asam Laksa is NOT coconut laksa. It's a sour, fish-based tamarind broth that's completely unique to Penang. The original recipe uses mackerel — our vegan version uses a secret blend of seaweed, mushroom, and fermented soy to recreate that ocean-umami depth. This paste recipe lets you make 5 servings.
Paste Ingredients
- 15 dried chillies, soaked
- 8 shallots
- 3 stalks lemongrass
- 2" galangal
- 2" fresh turmeric
- 1 tbsp belacan (substitute: miso + nori powder)
- 4 tbsp tamarind pulp, soaked in 500ml water
- 2 torch ginger flower (bunga kantan)
- 10 Vietnamese mint leaves (daun kesum)
- 3 tbsp mushroom powder
Method
- Blend paste: Blend chillies, shallots, lemongrass, galangal, turmeric, and miso+nori into a smooth paste.
- Cook paste: Fry in 3 tbsp oil for 15 minutes until fragrant and dark.
- Add liquid: Add tamarind water, torch ginger (bruised), and Vietnamese mint. Simmer 45 minutes.
- Season: Add mushroom powder, sugar, salt. The broth should be sour-spicy-savoury with a complex depth.
- Serve: Pour over thick rice noodles. Top with cucumber, onion, pineapple, mint, and prawn paste (or our vegan version).
The Real Test
Real Asam Laksa makes your lips tingle, your nose run, and your mouth water for more. If it's just "sour soup," you need more tamarind, more torch ginger, more time.
Skip the 90 minutes: Our Pinxin Penang Asam Laksa Paste is ready to use — just add water, boil, and pour over noodles. Same flavour, 10 minutes.
正宗槟城亚叁叻沙——CNN评为世界第7美食。这是峇都兰樟叻沙阿姨们的做法。
传承故事
槟城亚叁叻沙不是椰浆叻沙。它是酸辣的罗望子汤底，完全是槟城独有的。原版使用鲭鱼——我们的素食版本使用海藻、蘑菇和发酵大豆的秘密配方来重现海洋鲜味深度。这个酱料食谱可做5人份。
酱料材料
- 干辣椒15条，泡软
- 葱头8颗
- 香茅3根
- 南姜2寸
- 新鲜黄姜2寸
- 虾酱（替代：味噌+海苔粉）
- 罗望子果肉4汤匙，500毫升水浸泡
- 火炬姜花2朵
- 越南薄荷10片
- 蘑菇粉3汤匙
做法
- 搅拌酱料：将辣椒、葱头、香茅、南姜、黄姜和味噌+海苔搅拌成细滑糊状。
- 炒酱料：用3汤匙油炒15分钟至香气浓郁、颜色变深。
- 加入液体：加入罗望子水、拍扁的火炬姜花和越南薄荷。慢炖45分钟。
- 调味：加入蘑菇粉、糖、盐。汤应该是酸辣鲜咸，层次丰富。
- 上桌：浇在粗米粉上，配黄瓜、洋葱、菠萝、薄荷和虾酱（或我们的素食版本）。
品质标准
真正的亚叁叻沙会让你嘴唇发麻、鼻子发酸、嘴巴不停要吃。如果只是"酸汤"，你需要更多罗望子、更多火炬姜花、更多时间。
省去90分钟：我们的品馨槟城亚叁叻沙酱即用型——加水煮滚，浇在面上。同样风味，10分钟。
