Laksa Penang

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Laksa Penang

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Ingredients

6 person(s)

Laksa Penang

1 --- onion
4 slices galangal
8-12 --- fresh chillies
1 cans fish fillet, mackerel in oil
1 cans fish fillet, mackerel in tomato sauce
1200 g water
9 --- Tamarind, dried
2-3 heaped tablespoons salt, depending on your taste bud
20 g mint, fresh Vietnamese
1 pinch sugar
1/2 piece lime juice
1/2 small pieces lemongrass
1 --- ginger, stem, ginger torch
1 level tsp shrimp paste, belacan (can omit if preferred)

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6

30min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Asian

Recipe's preparation

Steps listed below.

Step one:
Mix the onion, galangal, chillies, both canned of fish mackerels, belacan and 500g of water.
Place lid.
2min/speed 6
*check the consistency to your liking*

Step two:
Add 700g of water
7 pieces of dried tamarind
Lemongrass (white part only)
Place lid.
Cook for 20min/ "Counter-clockwise operation" 1/ 120

Step 3:
Add
20 g of vietnamese mint
1 ginger torch (add 2 more slices of dried tamarind if ginger torch is not available)
3 tsp of salt
1 pinch of sugar
1/2 lime juice

Step 4:
Place lid.
Cook 8min/ "Counter-clockwise operation" 0.5 / 110

Serve with laksa noodle, egg, cucumber, fresh chillies, pineapple and lettuce.

Accessories you need

Spatula TM5/TM6
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Tip

Can freeze up to 2 months.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.