Also known as asam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackarel (ikan kembung) soup and its main distinguishing feature is the asam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal (lengkuas) and chilli. Typical garnishes include mint, pineapple slices, thinly slice onion, he-ko, a thick sweet prawn paste and use of torch ginger flower.