Asam Laksa

Asam Laksa
Product Used for the Recipe
AJI-SHIO® Flavoured Pepper Recipes
Ajinomoto Malaysia
10 pax
Ingredients
Ingredients

Ingredients: gravy

3 liter Water
600 g Skip jack tuna
400 g White Sardine
10 pieces Tamarind peel, mixed with some water and strain
8 strings Laksa leaves
2 Ginger torch
1 stick Lemongrass
1 tsp AJI-SHIO® Flavoured Pepper
3 tsp Salt
6 tsp Sugar
2 tbsp Prawn paste

Ingredients A: blended

7 Shallot
5 cloves Garlic
16 Dried chili, blanched
1 inch Galangal
10 g Shrimp paste
½ cup Water

Ingredients B: accompaniments

1 kg Laksa noodle, blanched
½ Cucumber, shredded
3 inches Shallot, thinly sliced
½ Pineapple, cubed
3 strings Mint leaves, roughly cut
3 Boiled egg, halved
2 Red chili, slantingly sliced
Some Prawn paste (optional)
Method
Method
  1. Boil sardines and skip jack tuna together with tamarind peel until cooked.
  2. Remove the fishes from boiling water. Separate the flesh from the bones.
  3. Blend fish bones with some water and strain in the boiling water.
  4. Blend 2/3 fish flesh and pour into boiling water.
  5. Carve 1/3 fish flesh and add into boiling water together with blended ingredients (A), laksa leaf, ginger torch and lemongrass.
  6. Season with AJI-SHIO® Flavoured Pepper, salt, sugar and prawn paste. Let it boil.
  7. To serve, place some of the laksa noodle in a bowl with some accompaniments and pour the gravy over. Ready to eat.
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