There are many types of Asam Laksa in Malaysia, do you know what makes Asam Laksa Penang different from others? The secret is the long boiling of fish soup, chunk fish and Shrimp Paste ‘Hei Ko’. In additional, the irreplaceable of AJI-NO-MOTO® enhances the overall umami taste in the gravy, dominant with sweet and sourness. It is best to serve with popiah, Yes Popiah!
INGREDIENTS: LAKSA GRAVY
|
Item
|
Cost
|
|---|---|
|
Tamarind Paste, dilute with ½ cup water
|
250 g
|
|
Water
|
2.5 litres
|
|
Mackerels, boiled and bones removed
|
10
|
|
Sardine (small can), bones removed, meat mashed
|
1 can
|
|
Tamarind Slices
|
6 pcs
|
|
Laksa Leaf
|
5 strings
|
|
AJI-NO-MOTO®
|
½ tbsp
|
|
Salt
|
1½ tbsp
|
|
Sugar
|
1 tbsp
|
INGREDIENTS A: GRAVY PASTE (GRINDED)
|
Item
|
Cost
|
|---|---|
|
Dried Chilies, deseeded, boiled and drained
|
30
|
|
Shallots
|
8
|
|
Red Chilies
|
10
|
|
Galangal
|
2 inches
|
|
Belacan
|
2 tbsp
|
|
Lemongrass
|
1 stalk
|
|
Water
|
500 ml
|
INGREDIENTS B: CONDIMENTS
|
Item
|
Cost
|
|---|---|
|
Laksa Noodle, blanched and drained
|
1 kg
|
|
Lettuce, sliced
|
2 cups
|
|
Red Onions, thinly sliced
|
2
|
|
Cucumber, thinly sliced, 3 inches
|
2 stalks
|
|
Pineapple, sliced into small chunks
|
500 g
|
|
Ginger Torch Flower, chopped
|
2 stalks
|
|
Green Bird Eye’s Chilies, chopped
|
4
|
|
Calamansi, sliced into 2
|
5
|
|
Shrimp Paste (Hei Ko)
|
120 g
|
|
Mint Leaf
|
3 strings
|
|
Boiled Eggs, cut into half (optional)
|
5
|
Tips: Simmer overnight to have more intense flavour.
Ajinomoto Food Biz Partner
