Laksa Penang

You are here:

Print to PDF

[X]

Print recipe

Laksa Penang

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

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)

Add to shopping list

6

30min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
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
buy now

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.