Asam Laksa
35m
Ingredients
Instructions
Noodles
1
Boil sardines and skipjack 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 ⅔ fish flesh and pour into boiling water.
5
Carve ⅓ 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 noodles in a bowl with some accompaniments and pour the gravy over. Ready to eat.
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