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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)
  • 6
    30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
  • 9
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Recipe's preparation

    Steps listed below.
  1. 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.
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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 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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