Ginger Flower Laksa

Season with 1 tbsp sugar salt and 2 tbsp prawn paste.

Ginger flower laksa. Etlingera elatior the scientific name for torchginger flower or bunga kantan in malay and 姜花 in chinese is a type of tropical flower commonly found in south east asia its pink flower bud is particularly important to be used as a spice ingredient in malay and nyonya cuisine with its distinctive aromatic fragrance to zest up curry and seafood stews i e. 150g fresh mint leaves. 1 cored and grated cucumber.

Add the seafood and bring the gravy to. 2 finely sliced fresh chilies. If you re able to find torch ginger ginger flower where you re at slice em up thinly and sprinkle over the bowl of laksa along with the laksa leaves.

Debone and place fish flakes. Add fish to cook for another 8 mins. To top it up a spoonful of sweet and robust prawn paste brings the intense flavors together.

800g fresh laksa noodles scalded. Curry laksa is often served with some sambal chili paste and laksa leaves also known as vietnamese coriander or vietnamese mint. If the laksa broth.

8 tbsp hae ko prawn paste. Serve with noodles and vegetables toppings. Torch ginger provides the right floral notes to somewhat substitute the lack of citrus y notes in the broth.

Boil then simmer laksa paste tamarind water 60 g tamarind 6 cups water 8 stalks laksa leaves and 1 2 torch ginger flower for 20 minutes. The commonly used spices include ginger galangal turmeric cloves and chilies. Asam laksa has a sour.