My Grandmother’s Penang (Asam) Laksa
The Hungry Australian
The Hungry Australian
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Ingredients

  • 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)

Instructions

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