Pretty Authentic Vegan Version Of The Classic Sweet, Sour An

pretty authentic vegan version of the classic sweet sour an display image  ce925e36
pretty authentic vegan version of the classic sweet sour an display image ce925e36

Pretty authentic vegan version of the classic sweet, sour and spicy Malaysian noodle dish – Asam Laksa. The funky seafood flavour that forms the backbone flavour of the dish is emulated with seaweed and fermented bean paste. I personally think this version is superior to the classic one in a sense that it is much cleaner-tasting while still retaining that “seafoodie” umami flavour.

Video recipe on YT, link in bio.

Ingredients:
Broth:
Red chillies, deseeded, roughly chopped – 6 pieces
Fresh turmeric, peeled – 5g
Galangal, peeled, roughly chopped – 10g
Shallots, roughly chopped – 4 pieces
Lemongrass, white stem, tough outer layer removed, finely sliced – 1 stalk
Kelp (Kombu) – 1 large piece
Vegetable broth – 2L
Laksa leaf/Vietnamese coriander – 6 stalks
Fermented bean paste/Red miso/Doenjang – 2 tbsp or more to taste
Tamarind, seedless, mixed with water – 80g
Salt – to taste
Sugar (optional) – to taste

Molasses:
Blackstrap molasses – 3 tbsp
Nori, finely ground – 1 tbsp
Red miso – 1 tsp

Tapioca rice noodle sticks/Thick rice noodles – 1 pack
Cucumber, julienne – 1 small
Pineapple, julienne – ¼ piece
Red onion, thinly sliced – ½ piece
Red chillies, deseeded, finely sliced- 1 piece
Mint – few stalks
Lime – 1 piece



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