Mark Wiens
“Serves Penang Laksa (Asam Laksa or sour laksa), thickened from shredded mackerel fish, well-balanced, herbal with Vietnamese coriander/laksa leaf, sourness from torch ginger, and fresh mint. It's non-oily, acidic, and eats like a soup-curry-salad hybrid. Also serves Roti Jala with a fantastic curry gravy.”
Place Profile
Nan guang kopitiam, 67, main road, 11000 Balik Pulau, Pulau Pinang, Malaysia
Serves Penang Laksa (Asam Laksa or sour laksa), thickened from shredded mackerel fish, well-balanced, herbal with Vietnamese coriander/laksa leaf, sourness from torch ginger, and fresh mint. It's non-oily, acidic, and eats like a soup-curry-salad hybrid. Also serves Roti Jala with a fantastic curry gravy.
Tips & Info
Uses charcoal for boiling laksa broth. Laksa is topped with torch ginger flower and extra chilies. Roti Jala is thin, pancakey, and light. | Dishes to try: Penang Laksa (Asam Laksa), Roti Jala with curry gravy
Details