-          2 zucchini, spiralised

-          3 cans sardines in spring water, drained


Spice mix:

-          15 shallots

-          6 garlic cloves

-          1 stalk lemongrass, sliced

-          1” turmeric

-          1” galangal

-          20 dried chilli, soaked in hot water

-          ½ tbsp toasted belacan

-          ½ rojak flower



-          80g tamarind pulp

-          2 litres of water

-          5-6 rojak flower petals

-          3 pieces dried tamarind (aka asam gelugor)

-          Handful of laksa leaves (about 15 stalks’ worth)

-          Handful Vietnamese mint leaves

-          4 stalks lemongrass, bruised

-          Salt and sugar, to taste



-          ½ tsp ginger flower, thinly sliced

-          Japanese cucumber, thinly shredded

-          1 tbsp pineapple, minced

-          Mint leaves

-          Shallots, thinly sliced

-          Large red chilli, sliced

-          3 tbsp prawn paste, mixed with ½ cup warm water


1.      Flake the sardines and set aside

2.      To make the spice paste, blend all the ingredients until it reaches a fine paste. Add some water if needed

3.      To make the stock, soak the tamarind pulp in warm water for 10-15 minutes. Squeeze the pulp out and drain the water into a pot over high heat.

4.      Once it has reached a boil, add the spice paste, laksa leaves, Vietnamese mint leaves, dried tamarind, rojak flower leaves, lemongrass stalks, reduce the heat and simmer for 45 minutes to an hour.

5.      If needed, season with some salt/sugar to taste.

6.      Sieve out the solids from the soup and add in the sardines to add flavor. Save 2 tablespoons for garnishing.

Add the gravy to a bowl of zucchini noodles and top with the garnishes, finishing off with the sardines and some prawn paste on the side.

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