Assam Laksa is a tangy, spicy Penang noodle soup made with a tamarind-based fish broth, thick rice noodles, and garnished with fresh herbs and vegetables. Its iconic sour, spicy, and savory flavor is a must-try in Penang.
Thick rice noodles, fish broth infused with tamarind, and toppings like mint leaves, pineapple, cucumber, onions, and torch ginger, with a spoonful of prawn paste for added depth.
A blend of tamarind, chili paste, galangal, and lemongrass, creating the soup’s signature sour-spicy base.
For a vegetarian version, substitute the fish with mushrooms or tofu, keeping the tangy tamarind and spices to maintain the soup’s signature flavor.
Kerabu Beehoon is scalded vermicelli or rice noodle. Freshly pounded red chilly with toasted shrimp paste is sambal belachan. Calamansi lime is more suitable to make this lovely sauce.
Tops with steam prawns, coriander leaves, toasted peanuts and fresh red chilly, this makes a great main for any dinner or tea party. It is a light meal which makes you want to savor the spicy and citrus seasoned vermicelli.
Another breakfast which you can miss is Roti Chanai. All over streets of Georgetown, little stalls called Ottu Kedai, you will see Indian Muslim man slapping the oily greased dough up in the air. As he swirl it around him expertly, it gets bigger and thinner. It is then pan fried to crispiness.
Usually served with dalca or sambar for vegetarians.
