Penang laksa – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Malaysia Region / Locale: Penang Servings: Serves 4-6
Malaysia Region / Locale: Penang Servings: Serves 4-6Penang Laksa is a vibrant, tangy noodle soup hailing from the Malaysian island of Penang. Known for its bold and complex flavors, this dish features a tantalizing broth with tamarind’s tartness, fresh mackerel, and aromatic spices, served over slippery rice noodles. It’s famously adorned with mint, pineapple, and a generous drizzle of prawn paste. Penang Laksa’s origins reflect the rich tapestry of Malaysia’s cultural crossroads, offering a taste of the Malay, Chinese, and Indian influences woven into the country’s culinary heritage.
Ingredients
- Fresh mackerel – 500 g / 1.1 lbs
- Rice noodles – 400 g / 14 oz
- Tamarind paste – 3 tbsp / 45 g
- Water – 6 cups / 1.5 liters
- Lemongrass stalks – 2, bruised
- Galangal – 1 inch piece, sliced
- Red chili peppers – 3, chopped
- Shrimp paste – 1 tbsp / 15 g
- Mint leaves – 1/2 cup / 20 g
- Cucumber – 1, julienned
- Pineapple – 1/2 cup, diced
- Vietnamese coriander – 1/4 cup / 10 g
- Onion – 1, sliced
- Sugar – 1 tbsp / 15 g
- Prawn paste (optional) – 2 tbsp / 30 g
Instructions
- Clean and boil the mackerel in 6 cups of water for 15 minutes. Remove fish, reserve broth.
- Flake the fish meat and set aside. Return the bones to the broth, simmer another 30 minutes.
- Strain the broth, add tamarind paste, lemongrass, galangal, red chilies, and shrimp paste.
- Cook covered for 10 minutes on medium heat, then simmer for another 15 minutes.
- Prepare rice noodles per package instructions, divide into bowls.
- Pour hot broth over noodles, top with flaked mackerel, mint, cucumber, pineapple, onion.
- Drizzle prawn paste over, serve immediately with Vietnamese coriander.
Substitutions
- Mackerel -> Salmon or sardines
- Galangal -> Ginger
- Vietnamese coriander -> Regular coriander
- Rice noodles -> Egg noodles
Enhancements in the Next Evolution
- Use homemade fish stock for deeper flavor.
- Garnish with thinly sliced red onions for extra crunch.
- Add more red chilies for additional heat.
- Mix tamarind paste with a bit of lime juice to enhance tanginess.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
