Oh the memories! Occasionally I revisit our travel photos and inevitably recall great food memories. One of these trips being Penang, Malaysia and the incredible discovery of the Penang Laksa.
It’s a rich spicy broth, punctuated by those great Asian sweet’n'sour flavours. One of the most distinct ingredients they use for the garnish is the ginger flower
Sadly, though I’m in Australia and its warm at the moment, these lovelies are hard to come by. Infact we are growing our own ginger plant at home in the hopes that one day these beautiful buds will appear, (admittedly it needs a little more TLC though.)
I’ve re-jigged this recipe for my palate (so it’s very nearly authentic.) I’ve skipped the pineapple because (unfortunately my other half prefers without, by all means add a little chopped tinned pineapple and relish in the unique flavours)
And in honour of some new friends I’ve made, this recipe is also gluten free and vegan!!!