Penang asam laksa
Malaysia · Southeast Asia
In Bee Yinn Low’s family recipe, mackerel is cooked in water, then its flesh is flaked back into the stock. A fried paste of chillies, shallots, galangal, lemongrass and belacan shrimp paste seasons the broth, with tamarind juice providing sourness.[1]
The bowl is topped with cucumber, mint, Vietnamese coriander, torch ginger flower, red onion, lettuce, pineapple and chilli. A spoonful of heh ko shrimp paste is added when serving.[1]
References
Sources checked:
- Asam Laksa — Bee Yinn Low / Rasa Malaysia
image credit
Assam Laksa, Air Itam, Penang.JPG
- creator:
- DTW
- source:
- Wikimedia Commons
- license:
- CC BY-SA 3.0
- modified:
- Cropped for Gochizu.
audio credit
- voice:
- marin (gpt-4o-mini-tts)
- source:
- OpenAI API Text to Speech
- license:
- OpenAI API generated audio
- modified:
- AI-generated voice audio.