Vegan Penang Laksa｜Vegan Laksa Recipe | Spicy Sour Soup Noodles | Asian Recipe | Asam Laksa | 槟城亚参叻沙

Описание: Hello!

Welcome back to The Matharu Kitchen and Happy Lunar New Year 2022!

One thing is certainly true for Southeast asian food: once you try it, there is no going back. What a treat it is to the tastebuds every time.
In this video, we have picked one such mouth watering delight, another Asian recipe.
This recipe video is for Vegan Penang Laksa, also known as Asam Laksa, 槟城亚参叻沙.
There are many different types of “Laksa” in Southeast Asia. Penang Laksa is a spicy and sour soup noodles dish and orchestrated with flavours of aromatic herbs (such as mint, ginger flower, galangal, lemongrass), which makes it unique from the other types.

Ingredients:
2 Fresh red chilli
2 Cloves of garlic
125 gm small onions or shallots
2 stalks of lemongrass
10 gm of blue ginger or galangal
10-15 dried red chillies
2 stalks of ginger flower or ginger torch
3tbsp oil
1.5 litres Vegetable Stock
2.5 tsp tamarind paste
8-10 stalks laksa leaves or vietnamese mint
1 cucumber
lettuce
fresh mint
pineapple
tofu puff and tofu ring
thick rice noodles
salt and sugar to taste
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Here are the step-by-step instructions for making Vegan Penang Laksa:

Prepare the Spice Paste (02:26):
Cut two fresh red chilies into smaller pieces (02:29).
Roughly chop two cloves of garlic (02:38).
Chop about 125 grams of small onions or shallots into smaller pieces (02:52).
Peel off the outer layer of two lemongrass stalks and use the whiter, more tender part. Cut them into smaller pieces for easier blending (03:15).
Peel and chop a small piece (about 10 grams) of blue ginger (galangal) (03:47).
Take 15 dried red chilies (pre-soaked to soften) and remove them from the water (04:03).
Use the flower bud of two ginger flower stalks (about one and a half for the paste, save a small bit for garnishing) and cut them into smaller pieces (04:16).
Blend all these spices into a paste. If it's too dry, add a little oil to help with blending (04:57). The paste should not be too fine (05:39).
Fry the Spice Paste (06:09):

In a pot, add about three tablespoons of oil (06:16). If you used a lot of oil for blending, use less here.
Add the prepared spice paste to the hot oil (06:29).
Cook thoroughly, stirring continuously, until the color darkens slightly and it's no longer raw (06:44).
Prepare the Broth (07:22):

Turn down the heat and add 1.5 liters of vegetable stock (07:25). Let it come to a boil (07:32).
Add about 2.5 teaspoons of seedless tamarind paste (07:50). If using tamarind paste with seeds, put about four large tablespoons in a bowl, pour hot water over it, mix, and strain the juice into the broth. Repeat until desired acidity is reached (07:58).
Take 8-10 stalks of laksa leaf (Vietnamese mint), tie them into a knot, and add them to the soup (08:38).
Let the broth simmer for about 30 minutes to an hour (08:56).
Once simmered, remove the laksa leaf (11:00).
Taste and adjust seasoning with salt and sugar as needed (11:08).

Prepare the Toppings (09:00):
Julienne some cucumbers (09:11).
Cut some lettuce (09:28).
Prepare some fresh mint (09:41).
Cut pineapples into wedges (09:51).
Cut tofu puffs into triangles (10:01).
Cut tofu ring rolls into smaller pieces (10:09).
Slice some ginger flower for garnish (10:20).
Assemble the Laksa (11:29):

Cook thick rice noodles according to package instructions (10:42).
In a serving bowl, first add the cooked rice noodles.
Then, add the tofu puffs and ring rolls (11:45).
Pour the hot Penang Laksa broth over the noodles and toppings (11:51).
Garnish with cucumber, pineapple, fresh mint, lettuce, and sliced ginger flower (12:02).
Mix all the aromatics into the broth before eating (12:45).