Assam Laksa or Penang Sardine Laksa

I reckon at the word ‘sardine’ a lot of people will have passed this recipe by.

I love tinned sardines.  I buy just sardines in oil and usually mash them on toast with a sprinkle of vinegar and salt, but today for some reason I remembered a laksa we had backpacking in Malaysia many many years ago.  And thanks to the wonderful internet I have managed to locate some recipes and make it with ingredients more readily available in a UK supermarket than South East Asia.

Serves 1

500ml boiled water
1 layer of noodles or 1 handful of basmati rice (I used rice today)
1 low salt stock cube
1 tsp red or green thai curry paste
1 tbsp tamarind juice or 1 tbsp lemon juice + 1 tsp sugar
1-2 pellets of frozen spinach, or handful of green beans or peas (optional)
1 tin of sardines in oil
1/2tbsp dried mint or 1 tbsp chopped fresh mint
1/4 of a small onion, very finely sliced

Boil the noodles for 5 minutes, or rice for 10 minutes,  in the water together with the stock cube, curry paste, tamarind juice (or lemon & sugar) and vegetables if using.

Whilst this is cooking, roughly mash the sardines in the bottom of a deep soup bowl then add the sliced onion and mint.

When the noodles or rice are cooked just pour over the sardines in the bowl and away you go.

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