Laksa Penang is one of the most delicious food in the world, also known as Penang Assam Laksa. Most of us wonder where can we get a delicious bowl of laksa in Penang. So, in Penang, we have it either Malay style laksa or chinese style assam laksa. Both have subtle taste but still you can notice the differences. But by time, the taste of both of Penang Malay and Penang chinese style laksa kinda fuse together its taste and you cannot even tell the differences.

Penang Assam Laksa basically is a freshly made rice noodles, soaked in fish broth. Fish broth usually made from fish (of course), ginger torch/flower, chilli, blended onion, lemon grass, thai basil and salt to taste and sometimes sugar is added too. The condiments include shredded pineapples, mint leaves, chopped onion, chopped chillies, shredded lettuce and the unmistakably pungent(but hell delicious) prawn paste (picture; look for the black liquid in the spoon).

Try it, you gonna love it!

Pasar Air Itam Assam Laksa; GPS 5.401386, 100.277377
Balik Pulau Laksa Janggus;  GPS 5.310364, 100.20346

Nothing taste better other than a home cooked meal. Simple dish yet flavorful. For lauk, we have everything "tempoyak". Tempoyak is a fermented durian and widely used in Malay style cooking in especially in the states within the mid peninsular where durian is abundant and cheap.

For today's dish, my mum cooked tempoyak ikan siakap (sea bass) (see yellow dish), with simple recipe; tempoyak, birds eye chilli, tumeric, lemon grass and salt to taste. you can put in several cups of water depending on the level of consistency you want your tempoyak dish to be. no sautee-ing, you can put all in the ingredients at once and get the most delicious gravy ever!

Even prawn sambal can be made from tempoyak. You can look at the bigger bowl of red dish, it is Sambal Tempoyak Udang. Just usual sambal mix with added tempoyak, lots and lots of tempoyak.

Last but not least is the usual sambal but using more tempoyak with birds eye chilli, tumeric and  bulb of lemon grass. Look at orange dish up there, the recipe is just like tempoyak ikan siakap but without the fish and used little amount of water for thicker sambal.