Asam Laksa Set
40 minutes
1 Serving
Asam Laksa is a sour and spicy laksa dish from Penang that combines various flavours to create a delicious and unique taste. This dish typically features thick rice noodles served in a flavourful fish-based soup.
This Asam Laksa recipe is complete with a variety of vegetables, all in one tasty dish. The unique sourness of the broth complements the rich and spicy flavours commonly found in laksa, creating a harmonious and enticing balance of taste.
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- Laksa noodles - 75 g Laksa noodles
- Asam Laksa (Gravy)
- Dairy Product - 250 g Low fat yoghurt
- Fruit - 1 slice Pineepple
Nutrition Value in 1 Serving
Calories
505.1 kcal
Carbohydrate
65.6 g
Fat
11.6 g
Protein
34.7 g
- Laksa noodles - 130 g Laksa noodles
- Asam Laksa (Gravy)
- Dairy Product - 250 g Low fat yoghurt
- Fruit - 1 slice Pineepple
Nutrition Value in 1 Serving
Calories
664.4 kcal
Carbohydrate
86.2 g
Fat
15.1 g
Protein
45.9 g
- Laksa noodles - 200 g Laksa noodles
- Asam Laksa (Gravy)
- Dairy Product - 250 g Low fat yoghurt
- Fruit - 1 slice Pineepple
Nutrition Value in 1 Serving
Calories
839.6 kcal
Carbohydrate
112.7 g
Fat
16.7 g
Protein
59.6 g
Asam Laksa (Gravy)
Ingredients A:
| 80 g | Mackerel fish |
| 300 ml | Water |
| 80 g | Tamarind paste, mixed with 50 ml water, strained |
| 5 stalks | Kesum leaves |
| 1 tsp | TUMIX® Anchovy Stock |
| 1/4 tsp | AJI-NO-MOTO® Umami Seasoning |
Ingredients B: blend well
| 1 pc | Lemongrass |
| 4-5pcs | Dried chili |
| 2 nos | Shallot |
| 1pc | Candlenut |
| 10 g | Shrimp paste |
| ½ inch | Turmeric |
Condiments C
| 1/4 no | Onion, sliced |
| 30 g | Cucumber, sliced |
| 20 g | Lettuce, sliced |
| 1 pc | Red chili, sliced |
| 1/2 pc | Bunga kantan, sliced |
| 1 tsp | Shrimp paste (petis), optional |
| 1/2 pc | Hard-boiled egg |
- Combine all ingredients (A) and simmer until fish is cooked. Remove the bones and flakes the fish.
- Add in ingredients (B) and simmer for a while.
- Scald the noodles and spoon in the gravy.
- Serve hot with all condiments (C).
Asam Laksa (Gravy)
Ingredients A:
| 120 g | Mackerel fish |
| 300 ml | Water |
| 80 g | Tamarind paste, mixed with 50 ml water, strained |
| 5 stalks | Kesum leaves |
| 1 tsp | TUMIX® Anchovy Stock |
| 1/4 tsp | AJI-NO-MOTO® Umami Seasoning. |
Ingredients B: blend well
| 1 pc | Lemongrass |
| 4-5pcs | Dried chili |
| 2 nos | Shallot |
| 1pc | Candlenut |
| 10 g | Shrimp paste |
| ½ inch | Turmeric |
Condiments C:
| 1/4 no | Onion, sliced |
| 30 g | Cucumber, sliced |
| 20 g | Lettuce, sliced |
| 1 pc | Red chili, sliced |
| 1/2 pc | Bunga kantan, sliced |
| 1 tsp | Shrimp paste (petis), optional |
| 1 pc | Hard-boiled egg |
- Combine all ingredients (A) and simmer until fish is cooked. Remove the bones and flakes the fish.
- Add in ingredients (B) and simmer for a while.
- Scald the noodles and spoon in the gravy.
- Serve hot with all condiments (C).
Asam Laksa (Gravy)
Ingredients A:
| 200 g | Mackerel fish |
| 300 ml | Water |
| 80 g | Tamarind paste, mixed with 50 ml water, strained |
| 5 stalks | Kesum leaves |
| 1 tsp | TUMIX® Anchovy Stock |
| 1/4 tsp | AJI-NO-MOTO® Umami Seasoning |
Ingredients B: blend well
| 1 pc | Lemongrass |
| 4-5pcs | Dried chili |
| 2 nos | Shallot |
| 1pc | Candlenut |
| 10 g | Shrimp paste |
| ½ inch | Turmeric |
Condiments C:
| 1/4 no | Onion, sliced |
| 30 g | Cucumber, sliced |
| 20 g | Lettuce, sliced |
| 1 pc | Red chili, sliced |
| 1/2 pc | Bunga kantan, sliced |
| 1 tsp | Shrimp paste (petis), optional |
| 1 pc | Hard-boiled egg |
- Combine all ingredients (A) and simmer until fish is cooked. Remove the bones and flakes the fish.
- Add in ingredients (B) and simmer for a while.
- Scald the noodles and spoon in the gravy.
- Serve hot with all condiments (C).
AJI-NO-MOTO® Recipes
TUMIX® Anchovy Stock Recipes
