'Laksa Utara'
60 minutes
10 Servings
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 |
| 2.5 litres | Water |
| 5 pcs | Tamarind Slice |
| 5 strings | Laksa Leaf |
| 2 nos | Ginger Torch Flower, cut into 4 |
| ½ tbsp | AJI-NO-MOTO® |
| 1 tbsp | Salt |
| 1 tbsp | Sugar |
Ingredients A: Gravy Paste (grinded)
| 30 strings | Dried Chili, deseeded, boiled and drained |
| 8 nos | Shallots |
| 10 strings | Red Chilies |
| 2 inches | Galangal |
| 1 inci | Belacan |
| 1 stalk | Lemongrass |
| 500 ml | Water |
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.
AJI-NO-MOTO® Recipes
