Udang lipan 20.ekur ,baeang putih 10 biji, Cabai kisar 3 spoon yg besar, Goreng, tumis dengan Air fiter 2000 ml, bagi harum, wanggi, kisar, tapis, bubuh dalam kuah Laksa.. Ini lah mutu yg paling tinggi.. Asam Laksa Penang Yg Champion. Ok. Gd try. !
Retired English chef here and I think I prefer Assam Laksa to the coconut version which is also delicious. In Canarvan Street in Penang there used to be a company called Hup Loong which had a dried powdered version which tasted authentic but sadly I think they went out of business. They also had packets of Curry Kapitan and others dishes that made you think you were in a market in Gurney Drive. Great channel. Liked and subbed.
Coconut version is Nyonya version like fish curry. The tamarind version is straits version the melaka, penang version. my nyonyaa aunts can homemade it.
Asam Laksa is incredibly rare to find outside of SE Asia, but it is one of my personal signature dishes here in Calgary, Alberta, Canada. This version looks amazing.
I missed my hometown. Penang laksa is my favorite. Covid 19 stopped me from flying back home to eat Penang laksa but thanks to these recipes, I can now cook on my own Penang laksa.
Like your recipe, when my family gathering, we need 3kg of fish to make asam Laksa, they eat again and again. One person will eat 3 to 4 times. Because this is everyone favorite 😍
Trying to seach asam laksa recipe, but yours one is the simple and nice that i found (with common sense), thank you. however, it shouldn't be claimed under Singapore food. As it's a Malaysian food and originated from Penang (West Malaysia).
Top Chef.. Boleh kah taya.. 3 ekur Ikan kembong yamg A, boleh makan berapa orang,??? ( Buah jeras, Not Compausory di recioi tersebut, Miss out ,Ikan billis rm 10 ,campur Air 400 ml, kisar, tapis, bubuh dalam kuah Laksa, Otak udang 270 gn, 1.Can bubuh dalam kuah Laksa,Apa Rasa, Penang Champion Adam Laksa. Ok. Gd job. !
Ingat ya.. Ikan billis rm 6.00 ikan kembong 1 kg dan ikan Sardin yang mata besar 1 kg ..Sardin cap ayam brand rm 8.50 , asam keping 12 pcs ,Air Asam ko,4 mangkok yang besar, dan air filter 1.5 litre, resioe ini untuk 10 orang makan atau lebih ya!
Chef Miss Chew..recioe ini sama dengan saya ya.. Ini laksa adalah laksa Asli Penang Malaysia, yabg voleh ambil Champion di Singapura.. Jikalau tambahan bahan bahan ini Kua laksa ini mejadi special kua laksa.. Ikan kembong 1 kg dan Ikan Sardin yang mata besar 1 kg ,rebus dan ambil isi ikan ya.. Ikan bilkis rm 6.00 kisar dan ambil isi dan air tersebut bubuh dalam kua laksa, campur resioe kamu, u akan buka satu kedai shophouse dan business di Singapura! ,u akan mengambil Champion di Singapura dan hidang bagi Datuk Lee $ President Singapura majan kya ini.. Good try and gd job. di masa hadapan yg bergitu cemerlang.. Hope so.. Kam Sia.! ( from CO Chef ,Taipei Taiwan dan kini balik ke Negara asal, Penang Malaysia. !
There is too little fish. Sardines will help because the strong fish smell will come from the sardine, the 3 fishes are not sufficient to make it taste like laksa - this means only asam taste and no fish taste. She said the fresh fish is just for ganishing. What you need to know are the propotions - it is not clear from the video. As with all our food, it is a lot of gut-feel. We call it 'agak-agak'. I am quite sure Ms Chew knows what I mean.
Nenas hujung yg madam, Ambik 6 inci, Camour air 250 ml, kisar harus, tapis dan bubuh dalam kuah Laksa, Ini lah mutu yg lebih tinggi di recipi yersebut, !
I believe and trust your receipe. So far, those making false claim to titleship of this receipe, they don't get my thumbs up. Yours is truely the best. Well my honest opinion. Tried and tested those in other countries too, well they dont make the passing grade. Most importantly, the prawn paste must be from Penang or Kuantan, others, well don't trust. Unless you have time to redo and have nothing better to do on weekends. Something is missing too I guess, don't know the name. I saw those buds they used to make rojak and the other type of leaves they used for asam fish. Cheers, keep posting. Love it. And of course, many thanks for those negative "nay sayers" from the lesser beings from the lesser countries, you sure being flavor to the receipe LOL.
To me asam laksa is asam laksa. Its a chinese version of laksa. The malay version will be laksa penang/kedah (laksa utara), laksa kelantan etc. This asam laksa is an authentic on its own. It is supposed to taste a little sweetnees and sourish(?)..most malay laksa is not as sweet and sour as asam laksa. I think ur recipe is fine and surely i will give a try.
Laila Dimyati our history says we are mix of aryans mongoloid and thai ahom dynasty. and the kings were immigrants from thailand..thank you so much by the way. i just thought that it came from thai people.
Tadi di You Tube ada seorang Chef di Malasia, dan selalu di T V show.. Laksa dia campur Santa, kerang, Tau pop dan kerang ,ini lah recioe yang salah.. Ini bukan Nyonya Laksa, ini ialah Mee curry Singapura !
Not that authentic. Penang laksa does not have buah keras (candle nuts). Also, we use fresh sardines not canned ones. Did she add daun kesom in soup? I did not watch the whole video. Will do so soon.
Please correct the spelling - it is Asam Laksa. For the record, only Singaporeans call it Asam Laksa. We just call it laksa in Northern Peninsular Malaysia.
Putting the canned sardines into Asam Laksa is an abomination because it would unnecessarily overpower the Asam taste with the sweetness. Mostly new generations and lazy vendors would do this. Asam Laksa supposed to taste Asam-ly sour and salty. The only sweetness that comes within the Asam Laksa would be from the sliced onions and the pineapples. Sweet Asam Laksa is off putting to us born and bred Northern Malaysians.
Hi. Thank you for your comments. Would be great if you can share with us your recipe so that we can learn the authentic ways. It’s is good for people that willing to spend time and get a better result.
@@Storyfromk The version in this video is not that bad, still close to the authentic Asam Laksa minus the canned sardines (and we use blended dried chillies instead and the daun kesum AKA vietnamese coriander is missing here). The canned sardines idea were introduced by those either lazy vendors or the economical ones to avoid having to spend much on raw fishes for richer broth which sadly has been claimed as the best Asam Laksa version despite not being authentic (for me it is especially wrong because it is a cheat version of the authentic one). Most, if not all, stalls with immigrant vendors selling laksa will adopt the canned sardines trick making most laksa by street vendors especially in KL lost its authenticity. The candlenut was rarely used for Asam Laksa but ones who did either want to speed up the process of dissolving the fish meat or to thicken up the broth. Last I heard something like an Urban Legend where there were lousy vendors had this cheat tricks of putting tissues (yes I know this sound weird) into the broth to thicken it. Thank God I've never encountered one.
@@norliahismail641 putting tissue is out of the world. ewwww!!!! i heard for deep fried stuff they put plastics or straws into the oil. it's supposed to help keep the crispiness of the food.
![Asam Laksa | Malaysian Sour and Spicy Fish Soup Noodles | Penang Asam Laksa [Nyonya Cooking]](http://i.ytimg.com/vi/A4y56Mhbo4A/mqdefault.jpg)
![Asam Laksa | Malaysian Sour and Spicy Fish Soup Noodles | Penang Asam Laksa [Nyonya Cooking]](/img/tr.png)
Udang lipan 20.ekur ,baeang putih 10 biji, Cabai kisar 3 spoon yg besar, Goreng, tumis dengan Air fiter 2000 ml, bagi harum, wanggi, kisar, tapis, bubuh dalam kuah Laksa.. Ini lah mutu yg paling tinggi.. Asam Laksa Penang Yg Champion. Ok. Gd try. !
Retired English chef here and I think I prefer Assam Laksa to the coconut version which is also delicious. In Canarvan Street in Penang there used to be a company called Hup Loong which had a dried powdered version which tasted authentic but sadly I think they went out of business. They also had packets of Curry Kapitan and others dishes that made you think you were in a market in Gurney Drive. Great channel. Liked and subbed.
Coconut version is Nyonya version like fish curry. The tamarind version is straits version the melaka, penang version. my nyonyaa aunts can homemade it.
Asam Laksa is incredibly rare to find outside of SE Asia, but it is one of my personal signature dishes here in Calgary, Alberta, Canada.
This version looks amazing.
I missed my hometown. Penang laksa is my favorite. Covid 19 stopped me from flying back home to eat Penang laksa but thanks to these recipes, I can now cook on my own Penang laksa.
It's Malaysia food. Yes. I love it. Very yummy 😋😋
Thank you for the recipe. I have tried & my family members love it!
Like your recipe, when my family gathering, we need 3kg of fish to make asam Laksa, they eat again and again. One person will eat 3 to 4 times. Because this is everyone favorite 😍
Fantastic recipe!!! Thenk you!
Ikan Kebong 1 kg dan Ikan Sardin mata besar 1 kg,, Sardin Can 2 Can Cap Ayam total rm 19.00 , untuk jamuan 10 orang makan. Ok.
Trying to seach asam laksa recipe, but yours one is the simple and nice that i found (with common sense), thank you. however, it shouldn't be claimed under Singapore food. As it's a Malaysian food and originated from Penang (West Malaysia).
The recipe is correct. I would add laksa leaf and not use buah keras.
Thank you for all your comments. We are not claiming Assam Laksa is our food. We are sharing food we eat in Singapore.
Thank you for all your comments. We are not claiming Assam Laksa is our food. We are sharing food we eat in Singapore.
if you not claim..please state the origine place...exp Penang asam laksa...
Assam is the name of my State. in india
Assam is the state of india but , but actually typo-error, ASAM , it's a Malay world. And your country Assam is famours for its producing, black tea.
Top Chef.. Boleh kah taya.. 3 ekur Ikan kembong yamg A, boleh makan berapa orang,??? ( Buah jeras, Not Compausory di recioi tersebut, Miss out ,Ikan billis rm 10 ,campur Air 400 ml, kisar, tapis, bubuh dalam kuah Laksa, Otak udang 270 gn, 1.Can bubuh dalam kuah Laksa,Apa Rasa, Penang Champion Adam Laksa. Ok. Gd job. !
Ingat ya.. Ikan billis rm 6.00 ikan kembong 1 kg dan ikan Sardin yang mata besar 1 kg ..Sardin cap ayam brand rm 8.50 , asam keping 12 pcs ,Air Asam ko,4 mangkok yang besar, dan air filter 1.5 litre, resioe ini untuk 10 orang makan atau lebih ya!
thanks for the recipe. this is my favorite dish too
hope i can try soon
Chef Miss Chew..recioe ini sama dengan saya ya.. Ini laksa adalah laksa Asli Penang Malaysia, yabg voleh ambil Champion di Singapura.. Jikalau tambahan bahan bahan ini Kua laksa ini mejadi special kua laksa.. Ikan kembong 1 kg dan Ikan Sardin yang mata besar 1 kg ,rebus dan ambil isi ikan ya.. Ikan bilkis rm 6.00 kisar dan ambil isi dan air tersebut bubuh dalam kua laksa, campur resioe kamu, u akan buka satu kedai shophouse dan business di Singapura! ,u akan mengambil Champion di Singapura dan hidang bagi Datuk Lee $ President Singapura majan kya ini.. Good try and gd job. di masa hadapan yg bergitu cemerlang.. Hope so.. Kam Sia.! ( from CO Chef ,Taipei Taiwan dan kini balik ke Negara asal, Penang Malaysia. !
nice recipe
Hallo Phek Cing, saya masak bagi u makan ya.. Tak paya takut Convid - 19..ok... ha. ha. !
Good inspiration! ^^ Many thanks!
Where to get belacan in EU?
you don't use laksa leaves? I do.
Di baiki.. Nenas hujung ug masam, Ambil 6 inci!
Hi mdm, was going through your video, was wondering where do you purchase your lai fun rice vermicelli from in Singapore..
lynette lim
Hi, you could get it at any wet market noodle stall.
Smuggled from Penang.
You should put daun kesum
Nice cook...
good video, but may i know why are you still using the canned sardine? i thought the fresh fish is enough
There is too little fish. Sardines will help because the strong fish smell will come from the sardine, the 3 fishes are not sufficient to make it taste like laksa - this means only asam taste and no fish taste. She said the fresh fish is just for ganishing. What you need to know are the propotions - it is not clear from the video. As with all our food, it is a lot of gut-feel. We call it 'agak-agak'.
I am quite sure Ms Chew knows what I mean.
TH-cam - Street Food Singapore!! 5 Hawker FOODS INVENTED in Singapore - with KF Seetoh! - Mark Wiens - 9 July 2022.
Tq..simple recipe
Nenas hujung yg madam, Ambik 6 inci, Camour air 250 ml, kisar harus, tapis dan bubuh dalam kuah Laksa, Ini lah mutu yg lebih tinggi di recipi yersebut, !
I believe and trust your receipe. So far, those making false claim to titleship of this receipe, they don't get my thumbs up. Yours is truely the best. Well my honest opinion. Tried and tested those in other countries too, well they dont make the passing grade. Most importantly, the prawn paste must be from Penang or Kuantan, others, well don't trust. Unless you have time to redo and have nothing better to do on weekends. Something is missing too I guess, don't know the name. I saw those buds they used to make rojak and the other type of leaves they used for asam fish. Cheers, keep posting. Love it. And of course, many thanks for those negative "nay sayers" from the lesser beings from the lesser countries, you sure being flavor to the receipe LOL.
To me asam laksa is asam laksa. Its a chinese version of laksa. The malay version will be laksa penang/kedah (laksa utara), laksa kelantan etc. This asam laksa is an authentic on its own. It is supposed to taste a little sweetnees and sourish(?)..most malay laksa is not as sweet and sour as asam laksa. I think ur recipe is fine and surely i will give a try.
Thank you!
i just want to ask wherw this dish originated from because i am from assam a state in northeast asia.
Penang Assam Laksa
chinmoy lahkar From Penang, Malaysia. (spread among western side of Malaysia). Assam here nothing to do with India, but the Malay word for इमली imalī
Laila Dimyati we are not indians our country is northeast and is being occupied by india.
chinmoy lahkar noted
Laila Dimyati our history says we are mix of aryans mongoloid and thai ahom dynasty. and the kings were immigrants from thailand..thank you so much by the way. i just thought that it came from thai people.
Hello asam laksaismalaysian food
Thank you for all your comment. We are not claiming Assam Laksa is our food. We are sharing food we eat in Singapore.
Di baiki.. Bawang putih 10 biji!
Tadi di You Tube ada seorang Chef di Malasia, dan selalu di T V show.. Laksa dia campur Santa, kerang, Tau pop dan kerang ,ini lah recioe yang salah.. Ini bukan Nyonya Laksa, ini ialah Mee curry Singapura !
Not that authentic. Penang laksa does not have buah keras (candle nuts). Also, we use fresh sardines not canned ones. Did she add daun kesom in soup? I did not watch the whole video. Will do so soon.
ikan sembong = ikan kembung = mackerel
Buah keras = candle nut
I really like other countries trying other countires food..But I dont like the country claiming other country food...
Kimi Kimi. .... just eat la walau
+Darius
Definitely eat this and we like to state that this is our Penang heritage, we are proud of it.
Thank you for all your comments. We are not claiming Assam Laksa is our food. We are sharing food we eat in Singapore.
Please correct the spelling - it is Asam Laksa. For the record, only Singaporeans call it Asam Laksa. We just call it laksa in Northern Peninsular Malaysia.
In malaysia most of us called it asam laksa, because we need to differentiate from curry laksa.
Peyis,bisa masok auntyy😅😅😅
Whether it comes from Singapore or somewhere else, what matters is the Penang Asam Laksa is better.
baba,nyonya.
Putting the canned sardines into Asam Laksa is an abomination because it would unnecessarily overpower the Asam taste with the sweetness. Mostly new generations and lazy vendors would do this. Asam Laksa supposed to taste Asam-ly sour and salty. The only sweetness that comes within the Asam Laksa would be from the sliced onions and the pineapples. Sweet Asam Laksa is off putting to us born and bred Northern Malaysians.
Hi. Thank you for your comments. Would be great if you can share with us your recipe so that we can learn the authentic ways. It’s is good for people that willing to spend time and get a better result.
@@Storyfromk The version in this video is not that bad, still close to the authentic Asam Laksa minus the canned sardines (and we use blended dried chillies instead and the daun kesum AKA vietnamese coriander is missing here). The canned sardines idea were introduced by those either lazy vendors or the economical ones to avoid having to spend much on raw fishes for richer broth which sadly has been claimed as the best Asam Laksa version despite not being authentic (for me it is especially wrong because it is a cheat version of the authentic one). Most, if not all, stalls with immigrant vendors selling laksa will adopt the canned sardines trick making most laksa by street vendors especially in KL lost its authenticity. The candlenut was rarely used for Asam Laksa but ones who did either want to speed up the process of dissolving the fish meat or to thicken up the broth. Last I heard something like an Urban Legend where there were lousy vendors had this cheat tricks of putting tissues (yes I know this sound weird) into the broth to thicken it. Thank God I've never encountered one.
@@norliahismail641 putting tissue is out of the world. ewwww!!!! i heard for deep fried stuff they put plastics or straws into the oil. it's supposed to help keep the crispiness of the food.
@@Storyfromk Yes I've heard about that plastic tricks as well. It's insane - that is why homemade food is the best.
@@norliahismail641 Agree! We control what we eat.
I tot singapore only has mcdonald's