The Hungry Australian

My Grandmother’s Penang (Asam) Laksa

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INGREDIENTS FOR PASTE
8-10 Bird’s Eye chillies blended with very little water to make 3-4 tablespoons chilli paste
4-5 sticks lemon grass – lower half, white part, cut into fine slices
1 small piece turmeric, peeled and diced
1 small piece galangal (lengkuas), peeled and diced
2 ginger flower stalks (bunga kantan)
8-10 teaspoons belachan (fermented shrimp paste)
1 small rice bowl diced shallots
INGREDIENTS FOR SOUP
1 bunch laksa or vietnamese mint leaves (daun kesom), washed
1 small handful dried tamarind (asam), washed
3 tablespoons tamarind (asam) juice
1 teaspoon salt
3 teaspoons sugar
3 tablespoons light soy sauce
2 large cans sardines in tomato sauce
200 grams okra or green beans
1 large pack rice vermicelli
INGREDIENTS FOR GARNISH
1/2 fresh pineapple, peeled, cored, de-eyed, and cut into shreds
1/2 bunch fresh mint, washed
1/4 red onion or 2 shallots, sliced very finely
Hae ko, a thick, sweet Shrimp paste, to garnish (optional)