Tag Archives: assam laksa

Another Big Donation From Colin

Another Big Donation From Colin

I got an email a week or so ago from Colin, a reader from Massachusetts who has been regularly sending me noodles from time to time. Let’s see what’s inside this big box!

Another Big Donation From Colin – United States

Another Big Donation From Colin

Lotsa stuff (click to enlarge)!

Another Big Donation From Colin

Wow (click to enlarge)! Lots of different things from all over! Thanks – I’m on it!

Meet The Manufacturer: #1835: Vit’s Taste Of Malaysia Penang Asam Laksa Ramen

Here’s something fancy – asam laksa ramen! Vit’s has a ramen line which uses these pouches of fresh ramen noodles – haven’t seen this kind of thing before with Malaysian flavors. Here’s a little about what asam laksa is from wikipedia:

Asam laksa is a sour, fish and tamarind-based soup. Penang Asam Laksa listed at number 26th on World’s 50 most delicious foods complied by CNN Go in 2011.[6] Asam is the Malay word for any ingredients that makes a dish tastes sour (e.g. tamarind, gelugur or kokum). Laksa typically uses asam keping, known as kokum in the English speaking world, which is a type of dried slices of sour mangosteens. The modern Malay spelling is asam, though the spelling assam is still frequently used.

The main ingredients for asam laksa include shredded fish, normally kembung (small mackerel of the Rastrelliger genus), and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint,daun kesum (Vietnamese mint or laksa mint) and pink bunga kantan (torch ginger). Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with petis udang or “hae ko” (蝦羔), a thick sweet prawn/shrimp paste.

Penang laksa (Malay: Laksa Pulau Pinang), also known as asam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the asam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal (lengkuas) and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of torch ginger flower. This, and not ‘curry mee’ is the usual ‘laksa’ one gets in Penang. Penang Laksa is listed at number 7 on the World’s 50 best foodscompiled by CNN Go in July 2011

Sound good? Let’s check it out!

Here’s the back of the package (click to enlarge). Contains prawn and fish. To prepare, take noodles out of one of the two pouches and run under water to loosen. Add paste to 250ml boiling water for 30 seconds. Add noodles and cook for 30 seconds. Stir and enjoy!

The the package contains two servings, so two of these fresh ramen pouches.

There are also two of these large paste sachets.

Paste!

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts. The noodles in this one were probably the best fresh pouch/shelf stable ramen I’ve had yet. Chewy and thick. The broth was top notch as well with a sweet and spicy flavor and a good amount of oiliness. The thickness was there – rich with bits of fish floating around. Awesome asam laksa! 5.0 out of 5.0 stars. EAN bar code 9556354000810.

I must say that travelling to Malaysia was one of the highlights in my life. Here’s a Lone Planet guide to KL, Melaka and PG!

A day in Penang with curry mee and asam laksa!

Meet The Manufacturer: #1435: Maggi 2 Minute Noodles Assam Laksa Flavour

A while back I reviewed the Malaysian version of this one. This is the one from Singapore – and it says it’s got a ‘new look, better taste’ – sounds awesome! But what is Assam Laksa? Here’s what Wikipedia says:

Asam laksa is a sour, fish-based soup. It is listed at number 7 on World’s 50 most delicious foods complied by CNN Go in 2011.[5]Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use asam keping (also known as asam gelugor), dried slices of sour mangosteen, for added sourness. The modern Malay spelling is asam, though the spelling assam is still frequently used.

The main ingredients for asam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, “daun kesum” (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with “petis udang” or “hae ko” (蝦羔), a thick sweet prawn/shrimp paste.

Let’s see what I can do with this one with the extra garnishes I have around here.

Here’s the back of the package (click image to enlarge). Contains fish and milk. To prepare, add noodle block and sachet contents to 400ml boiling water. Cook for 2 minutes, stirring gently. Enjoy!

The noodle block.

The soup base sachet.

A granular powder.

 

Finished (click image to enlarge). Added fish ball, mint, lime, sliced green onion, bell pepper and sweet onion. The noodles are your typical instant with a very nice firmness – good stuff. The broth has a slightly spicy and sour/tart finish which is fascinating. 4.0 out of 5.0 stars. EAN bar code 9556001129970.

Nestle Singapore recently did a special Google Hangout called Cook-Along. Check it out!