This Anti-Inflammatory Dish Will Make You Feel Great! – Penang Assam Laksa Recipe Dr. Rupy Aujla

Date: 2024-03-24 13:00:06

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In this first episode of Healthy Travels with Dr Rupy in Penang, we’re trying Assam Laksa!
We head to Penang Road Famous Laksa to see how this authentic recipe is made https://guide.michelin.com/en/pulau-pinang/my-george-town/restaurant/penang-road-famous-laksa
and make our own version in our kitchen studio.

The origin of the name “laksa” is unclear. One theory traces it back to Hindi/Persian word “lakhshah”, a name for the type of vermicelli used in the soup. “Lakhsah” in turn may be derived from the Sanskrit lakshas meaning “one hundred thousand”, referencing the noodle cake when dry.

Purple Sweet Potato Laksa

Serves 2

For the Broth:
Prawn shells
500mls hot water
3-4 laksa leaves
1 lemongrass, bashed
2 spring onions, bashed
5cm chunk galangal, bashed
3 cloves garlic, bashed
50g woodear mushrooms (optional)
1 tbsp tamarind paste
1 tsp shrimp paste (optional)
1 tsp chilli paste or sambal
1 tbsp soy sauce

For the Laksa:
200g Sweet potato noodles (or your preferred noodles)
200g mixed green leaves (spinach, chard, watercress)
150g bean curd, diced (or marinated tofu)
200g prawns, cooked
20g red onion, finely sliced
50g pineapple, mango or papaya, diced
1-2 tbsp chilli paste
4-5 Vietnamese Basil leaves
sprig of mint
1 lime, juiced
1 red chilli, finely sliced

For the broth add all the ingredients to a saucepan and simmer on low heat for 45 minutes.
Once the broth is prepared, wilt your greens using the special technique described in the video (pouring the broth into the bowl of greens to wilt, then pouring back into the saucepan and repeating twice)
Build your laksa with noodles in the base, tofu and prawns.
Garnish with the fruit, herbs and lime with some sliced chilli as well
Serve with chilli paste on the side

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