Fish based Laksa gravy that is rich in umami, sweet, sour and spicy. A balanced taste that makes you want to eat more.
Ingredients: Laksa Gravy
|10 nos||Mackerel, boiled, bones and meat separated|
|50 g||Tamarind Paste, dilute with ½ cup water|
|5 pcs||Tamarind Slice|
|5 strings||Laksa Leaf|
|2 nos||Ginger Torch Flower, cut into 4|
Ingredients A: Gravy Paste (grinded)
|30 strings||Dried Chili, deseeded, boiled and drained|
|10 strings||Red Chilies|
Ingredients B: Condiments
|1 kg||Laksa Noodle, blanched and drained|
|5 nos||Boiled Eggs, sliced half|
|2 nos||Red Onions, thinly sliced|
|2 stalks||Cucumber, thinly sliced, 3 inches|
|4 pcs||Green Bird Eye’s Chili, chopped|
|5 nos||Lime, sliced into 5-6|
- Grind mackerel flesh with 500 ml water and put in a pot. Then grind the bones finely with 200 ml water, strain and pour in the same pot. Discard the bones.
- Add in grinded ingredients (A), tamarind paste mixture, water, tamarind slice, laksa leaf and ginger torch flower, boil over medium heat. Then simmer for 20 minutes.
- Season with AJI-NO-MOTO®, salt and sugar. Stir well.
- Prepare laksa noodles in bowls, pour in laksa gravy and top with condiments.
- Ready to serve.
Product Used for the Recipe