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Penang laksa, seen ready to eat 18 December 2006, is also known as assam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel soup and its main distinguishing feature is the assam 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 and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, he-ko, a thick sweet prawn paste and use of lotus flower. Food in south east Asian nations is a varied, delicious mixed bag of fresh meat, fish and vegetables, combined in a spicy sweet and sour array of mouth watering dishes. Many dishes are cooked on the street at food markets, and the same dishes served in high end restaurants. Everyone can afford to eat out at one or the other. EPA/AHMAD YUSNI