Asam Laksa Broth recipe by Tor Aik Chua
Discover how to cook the dish is inspired by humble local street food from Malaysia.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.
Ingredients
- Filtered water: 3 l
- Red chilli peppers: 6. big
- Dried chilli (soaked): 10
- Asam gelugur (dried tamarind slices): 50 g
- Stalk lemongrass: 4 (pound and cut down)
- Fresh turmeric: 20 g (pound)
- Kesum herb (Vietnamese mint): 70 g
- Ginger torch flower: 1 (slice down)
- Baby shallot: 150 g (slice down)
- Galangal: 20 g (pound)
- Garlic: 4 (pound)
- Toasted shrimp belachan (dried fermented shrimp block): 50 g
- Cinchalok (fermented baby shrimp): 30 g
- Salt: to taste
- Caster sugar: to taste
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