There are many types of laksa dishes but the Assam variety is one of the most popular, especially in Penang. It is made by placing thick rice vermicelli in the base of a bowl, adding chopped lettuce, cucumbers, mint, pineapple and onions and then pouring spicy fish broth over the top. Finally chopped ginger buds are sprinkled on top with a blob of spicy fish paste. The broth itself is made from mackerel poached with lavish quantities of lemongrass, chillies and tamarind (assam is a Malay word for tamarind).
A warming dish for those evenings when the temperature dips below 30˚C!
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