Laksa Johor Set
50 minutes
1 Serving
Laksa Johor usually uses spaghetti noodles and a thick sauce. In this Laksa Johor recipe, Indian Mackerel fish is used as the main ingredient in the preparation of the sauce.
This Laksa Johor set comes with Bandung Pudding and fruit for dessert. Suitable for all people who are active in sports or for those who want to try delicious and easy recipes.
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- Laksa Johor
- Bandung Pudding
- Fruit
- 1 sliced (60g) Guava
Nutrition Value in 1 Serving
Calories
555.9 kcal
Carbohydrate
62.9 g
Fat
15.4 g
Protein
41.5 g
- Laksa Johor
- Bandung Pudding
- Fruit
- 1 sliced (60g) Guava
Nutrition Value in 1 Serving
Calories
678.6 kcal
Carbohydrate
75.6 g
Fat
17.7 g
Protein
54.3 g
- Laksa Johor
- Bandung Pudding
- Fruit
- 1 sliced (60g) Guava
Nutrition Value in 1 Serving
Calories
726.1 kcal
Carbohydrate
79.6 g
Fat
18.8 g
Protein
59.7 g
Laksa Johor
| 80 g | Indian mackerel |
| 3 cups | Water |
| 1 tbsp | SERI-AJI® Masak Merah Seasoning |
| 1 tsp | TUMIX® Anchovy Stock |
| ½ tbsp | Fish curry powder |
| ½ tbsp | Chili paste |
| 3 tbsp | Low fat milk |
| ½ | Dried tamarind |
| 4 stalks | Kesum leaves |
| 2 tsp | Coconut paste(kerisik) |
| ½ tsp | AJI-SHIO® Flavoured Pepper |
| 1 sachet | Pal Sweet® Sweetener |
Ingredient A: condiments
| 100 g | Boiled spaghetti |
| ¼ small | Onion, thinly sliced |
| 2-3 tbsp | Thinly sliced cucumber |
| 2-3 tbsp | Beansprouts, tailed |
| 1 pc | Longbean, cut small |
| 1 | Lime, halved |
| 1 tsp | Sambal belacan (ready-made) |
- Boil mackerel with water until cooked.
- When cool, remove fish bones and head then pound flesh.
- Strain fish stock into a pot, add pounded fish, SERI-AJI®, TUMIX®, curry powder, chili paste, milk, tamarind and kesum leaves.
- When gravy boils, add kerisik. Reduce heat and simmer until quite thick. Turn off heat.
- Add AJI-SHIO® and Pal Sweet®. Ready to serve with condiments.
Bandung Pudding
| 250 ml | Low-fat milk |
| ½ tsp | Agar-agar powder |
| Few drops | Red colouring |
| 2 sachet | Pal Sweet® Sweetener |
- Stir milk and agar-agar powder on medium heat.
- When it boils and the agar-agar powder dissolved, turn off heat.
- Add red colouring and Pal Sweet®.
- Pour into a mould and let it set.
- Chill and ready to serve.
Laksa Johor
| 130 g | Indian mackerel |
| 3 cups | Water |
| 1 tbsp | SERI-AJI® Masak Merah Seasoning |
| 1 tsp | TUMIX® Anchovy Stock |
| ½ tbsp | Fish curry powder |
| ½ tbsp | Chili paste |
| 3 tbsp | Low fat milk |
| ½ | Dried tamarind |
| 4 stalks | Kesum leaves |
| 2 tsp | Coconut paste(kerisik) |
| ½ tsp | AJI-SHIO® Flavoured Pepper |
| 1 sachet | Pal Sweet® Sweetener |
Ingredient A: condiments
| 140 g | Boiled spaghetti |
| ¼ small | Onion, thinly sliced |
| 2-3 tbsp | Thinly sliced cucumber |
| 2-3 tbsp | Beansprouts, tailed |
| 1 pc | Longbean, cut small |
| 1 | Lime, halved |
| 1 tsp | Sambal belacan (ready-made) |
- Boil mackerel with water until cooked.
- When cool, remove fish bones and head then pound flesh.
- Strain fish stock into a pot, add pounded fish, SERI-AJI®, TUMX®, curry powder, chili paste, milk, tamarind and kesum leaves.
- When gravy boils, add kerisik. Reduce heat and simmer until quite thick. Turn off heat.
- Add AJI-SHIO® and Pal Sweet®. Ready to serve with condiments.
Bandung Pudding
| 250 ml | Low-fat milk |
| ½ tsp | Agar-agar powder |
| Few drops | Red colouring |
| 2 sachet | Pal Sweet® Sweetener |
- Stir milk and agar-agar powder on medium heat.
- When it boils and the agar-agar powder dissolved, turn off heat.
- Add red colouring and Pal Sweet®.
- Pour into a mould and let it set.
- Chill and ready to serve.
Laksa Johor
| 150 g | Indian mackerel |
| 3 cups | Water |
| 1 tbsp | SERI-AJI® Masak Merah Seasoning |
| 1 tsp | TUMIX® Anchovy Stock |
| ½ tbsp | Fish curry powder |
| ½ tbsp | Chili paste |
| 3 tbsp | Low fat milk |
| ½ | Dried tamarind |
| 4 stalks | Kesum leaves |
| 2 tsp | Coconut paste(kerisik) |
| ½ tsp | AJI-SHIO® Flavoured Pepper |
| 1 sachet | Pal Sweet® Sweetener |
Ingredient A: condiments
| 150 g | Boiled spaghetti |
| ¼ small | Onion, thinly sliced |
| 2-3 tbsp | Thinly sliced cucumber |
| 2-3 tbsp | Beansprouts, tailed |
| 1 pc | Longbean, cut small |
| 1 | Lime, halved |
| 1 tsp | Sambal belacan (ready-made) |
- Boil mackerel with water until cooked.
- When cool, remove fish bones and head then pound flesh.
- Strain fish stock into a pot, add pounded fish, SERI-AJI®, TUMX®, curry powder, chili paste, milk, tamarind and kesum leaves.
- When gravy boils, add kerisik. Reduce heat and simmer until quite thick. Turn off heat.
- Add AJI-SHIO® and Pal Sweet®. Ready to serve with condiments.
Bandung Pudding
| 250 ml | Low-fat milk |
| ½ tsp | Agar-agar powder |
| Few drops | Red colouring |
| 2 sachet | Pal Sweet® Sweetener |
- Stir milk and agar-agar powder on medium heat.
- When it boils and the agar-agar powder dissolved, turn off heat.
- Add red colouring and Pal Sweet®.
- Pour into a mould and let it set.
- Chill and ready to serve.
AJI-SHIO® Flavoured Pepper Recipes
Pal Sweet® Recipes
Seri-Aji® Masak Merah Seasoning Recipes
TUMIX® Anchovy Stock Recipes
