Pretty Authentic Vegan Version Of The Classic Sweet, Sour An

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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