![]() |
|
|
This is how I currently make Penang Laksa based on a paste from Richmond:
Makes 5 portions
quantity | ingredient | step | ||
40 g | petis udang | 1 | ||
1 sachet | Richmond Penang Assam Laksa paste | 2 | ||
25 g | Tamarind paste | 2 | ||
to 1600 g | Water or chicken broth | 2 | ||
Per portion
quantity | ingredient | step | ||
320 g | laksa mixture from above | 4 | ||
2 | fish balls | 4 | ||
60 g | Fish fillet (hoki?) | 4 | ||
2 | fish dofu slices | 5 | ||
180 g | laksa noodles | 5 | ||
5 slices | onion, quartered | 6 | ||
5 slices | cucumber | 6 | ||
mint | 6 |
Cooking home page | Recipe index | Greg's home page | Greg's diary | Greg's photos |