- 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)
Recipe is created for
- Step one:
Mix the onion, galangal, chillies, both canned of fish mackerels, belacan and 500g of water.
*check the consistency to your liking*
Add 700g of water
7 pieces of dried tamarind
Lemongrass (white part only)
Cook for 20min/ "Counter-clockwise operation" 1/ 120
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
Cook 8min/ "Counter-clockwise operation" 0.5 / 110
Serve with laksa noodle, egg, cucumber, fresh chillies, pineapple and lettuce.
Steps listed below.
Accessories you need
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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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