- 400g dried shiitake mushrooms
- 2ltrs hot water
- 65g Essential Cuisine Wild Mushroom Glace
- 5tbsp tamarind paste
- 600ml hot water
- 2 red chillies, seeds removed
- Lemon grass stalks, finely sliced
- 3tsp ground turmeric
- 3tsp grated ginger
- 250g chopped onion
- 3tsp dried shrimp paste
- 75ml vegetable oil
- 5tsp palm sugar
- Red onion, peeled and finely sliced
- 1 cucumber, seeded and cut into strips
Malaysian Shittake Laksa
Malaysian Shittake Laksa
100% Gluten Free! You can use fresh shiitake or wild mushrooms instead of dried, just increase to 500g in weight and sauté quickly instead of soaking.
Ingredients
Method
1. Place the mushrooms into a bowl, pour 2ltrs of hot water over them and stir in the Essential Cuisine Wild Mushroom Glace, leave to soak for 30 minutes
2. Put the tamarind paste into a small bowl and pour in the 600ml of hot water. Mash the paste with a fork, then strain and reserve the resulting liquid, discard the pulp
3. Process the chilli, lemon grass, turmeric, ginger, onion and shrimp paste in a food processor or blender, add a little of the mushroom stock to form a paste
4. Heat the oil in a thick bottomed pan and cook the paste over a low heat for 4-5 minutes until fragrant. Add the tamarind liquid and bring to the boil, simmer for 5 minutes then remove from the heat
5. Drain the mushrooms and reserve the stock. Quarter the mushrooms if large and add to the pan with their soaking stock and the palm sugar. Simmer for 25-30 minutes or until tender
6. Place the vermicelli into a large bowl and cover with boiling water, leave to soak, according to the packet instructions
7. Drain well, divide between warmed bowls, top with the red onion and cucumber then ladle in the boiling mushroom soup
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