Asam laksa
The sourness usually comes from tamarind, which is called asam in Malay. This topic is part of Malaysian Cuisine within Food & Drink. This page currently draws on 6 supporting questions, with answers and bonus facts available below.
Asam laksa trivia questions
What flavor is especially characteristic of asam laksa?
Answer: Sour and tangy
Bonus fact: The sourness usually comes from tamarind, which is called asam in Malay.
Which fish is commonly used in Penang-style asam laksa?
Answer: Mackerel
Bonus fact: The fish is flaked into a broth flavored with tamarind, herbs, chilies, and aromatics.
Which dark, pungent condiment is often added to Penang asam laksa at serving?
Answer: Hae ko shrimp paste
Bonus fact: Hae ko adds a sweet-savory fermented shrimp note that contrasts with the sour broth.
What is one common distinction between curry laksa and asam laksa?
Answer: Curry laksa is coconut-based while asam laksa is sour and tamarind-based
Bonus fact: Regional laksa traditions vary widely, but coconut richness versus tamarind sourness is a useful broad distinction.
What type of noodles are traditionally used in Penang asam laksa?
Answer: Thick rice noodles
Bonus fact: The soft rice noodles stand up well to the strongly flavored fish-and-tamarind broth.
Penang laksa is best known for what kind of broth?
Answer: A sour fish broth
Bonus fact: Penang laksa is a famous regional form of asam laksa.