Assam Pedas and Nyonya Laksa – Penang Indian Nyonya Kuih Vendor

When I was a kid growing up in Butterworth (Penang), there were many Indian kueh vendors who would balance a pole on their shoulder carrying two baskets filled with lots of Nyonya (Malaysian Straits born Chinese who adopted the local culture) cakes and goodies. Among the common Nyonya kuih (cakes) they sell are pulut tai tai, kuih koci, rempah udang, bingka ubi, kuih ketayap, kuih koci, kuih talam, pulut inti, chai tow (radish) kuih and many more. However, presently, I don’t think I ever come across these Indian kuih vendors in Penang anymore. I remember eating the Nyonya laksa sold by these vendors. It is a little different from the normal Penang Assam Laksa. The taste is a cross between Nyonya Asam Pedas and Assam Laksa. I tried to cook this type of Nyonya Laksa by modifying my Assam Laksa recipe a little bit. Instead of using Indian Mackerel (kembong, short bodied mackerel) which is the normal ingredients for Assam Laksa, I used Narrow barred Mackerel (tengiri batang). I did not peel and remove the bones of the Mackerel (tengiri batang), added in more turmeric and chillies to the soup. I also use less tamarind juice because the Nyonya laksa I ate was a little more of a salty type. So, here is the final result of my food experiment and I gave this bowl of Nyonya laksa to my good neighbour.