Move over, coconut laksa. This tangy, aromatic and unapologetically sour style is straight from Penang, Malaysia’s famous food hub. It’s from the new cookbook A Day in Penang – a dawn-to-dusk food ...

Clean and scale fish and simmer in 1 litre (2 pints) lightly salted water for 15 minutes or until fish is cooked. Strain, reserving stock. Discard head and remove flesh from bones, discarding skin.

The video explores street food in Penang, Malaysia, with a focus on laksa and noodle dishes. Attention is given to large-scale laksa preparation, rich seafood-based broth, and spice balance. Street ...