Laksa Penang
Makan Tengah Hari • Malaysia
How to Make Penang Laksa (Traditional & Healthy Version)
Penang Laksa, also known as Asam Laksa, is a beloved Malaysian noodle soup that hails from the vibrant state of Penang. This vegetarian adaptation celebrates Malaysia’s multicultural culinary heritage, blending tangy, spicy, and aromatic flavors that make it truly unique. Traditionally, Penang Laksa is prepared with a rich fish-based broth, but this recipe uses wholesome local ingredients like bunga kantan (torch ginger flower), daun kesum (Vietnamese mint), and asam keping (tamarind slices) to capture the authentic taste in a plant-based way. The broth is simmered with fresh herbs, lemongrass, and tamarind, creating a refreshing and deeply flavorful soup. The dish is served with thick rice noodles and topped with colorful garnishes such as pineapple, cucumber, red onion, and fresh mint, offering a delightful contrast of textures and flavors. Penang Laksa is a lunchtime favorite across Malaysia, especially during festive gatherings and family occasions, reflecting the nation’s love for bold, balanced flavors and communal dining. It’s an excellent choice for those seeking a healthy, light, and satisfying meal with a true taste of Malaysian culture.
Bahan-bahan(untuk 1 large bowl per person)
- 200g Thick rice noodles (laksa noodles)
- 2 pieces Tamarind slices (asam keping)
- 1 stalk Torch ginger flower (bunga kantan, thinly sliced)
- 1 handful Vietnamese mint (daun kesum)
- 2 stalks Lemongrass (bruised)
- 1/2 Cucumber (julienned)
- 1/4 cup Pineapple (finely chopped)
- 1/2 Red onion (thinly sliced)
- 2 tbsp Chili paste (homemade or store-bought, omit belacan for vegetarian)
- 1 liter Water
- to taste Salt
- 1 tsp Sugar (or palm sugar (gula Melaka)) - pilihan
- for garnish Fresh mint - pilihan
Arahan
- 1
Prepare all vegetables and garnishes. Slice cucumber, pineapple, red onion, bunga kantan, and chop daun kesum. Set aside.
5 minutes
Keep garnishes chilled for extra freshness.
- 2
In a large pot, bring water to a boil. Add bruised lemongrass, asam keping, bunga kantan, and daun kesum. Simmer for 10 minutes to infuse flavors.
10 minutes
Crush lemongrass stalks slightly to release aroma.
- 3
Add chili paste, salt, and sugar or gula Melaka to the broth. Adjust seasoning to taste. Continue simmering for another 5 minutes.
5 minutes
For a less spicy soup, reduce chili paste.
- 4
While the broth simmers, cook laksa noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
5 minutes
Do not overcook noodles for best texture.
Kenapa hidangan ini sihat
Penang Laksa is a healthy choice due to its emphasis on fresh produce, lean noodles, and herb-infused broth. It’s naturally low in fat and high in fiber, promoting digestive health and satiety. This version eliminates processed ingredients and uses minimal oil, making it ideal for those tracking calories or seeking wholesome lunch options.
This vegetarian Penang Laksa is packed with fiber, vitamins, and antioxidants from fresh herbs and vegetables. Tamarind and pineapple provide vitamin C, while daun kesum and bunga kantan offer unique phytonutrients. The dish is low in saturated fat and cholesterol-free, making it heart-friendly. Using rice noodles keeps it gluten-free, and the absence of meat reduces calories and supports a plant-based diet.
Petua
- 💡Tip 1: Always simmer the broth with fresh daun kesum and bunga kantan for authentic aroma.
- 💡Tip 2: Slice garnishes thinly for the best texture and presentation.
- 💡Tip 3: Adjust tamarind and sugar to balance tanginess and sweetness according to your taste.
Penyimpanan & hidangan
Keep broth and noodles separate in airtight containers. Refrigerate broth for up to 2 days. Store garnishes separately and assemble just before serving for optimal freshness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 450.0 kcal |
