Authentic Mouth-Watering Asam Laksa

Name: Authentic Mouth-Watering Asam Laksa
Prep time: 15 s
Cook time: 16 s
Total time: 34 s
Yield: 6
Cuisine: Tempatan,Asia
Ingredients: 2.5 Liters Water; 6 Units Yellowtail Scad (Ikan Selar); 2 Pieces Tamarind; 4 Units Shallots; 3 Cloves Garlic; 2 Units Bird's Eye Chilli; 1/4 Cup Pineapple; 5 Packets MAGGI® 2-Minute Asam Laksa; 1/2 Unit Torch ginger flower (Bunga Kantan); 40 Grams Laksa Leaf; Limau; Red onion; Cucumber; Kantan flowers; Laksa leaves; Boiled eggs

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Mudah

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34 Min

Ingredients

6 dish

Water

2.5 L

Ikan Selar

Asam Keping

2 pcs

Shallots

Garlic

3 cloves

Bird's Eye Chilli

Pineapple

0.25 cup

MAGGI® 2-Minute Asam Laksa

5 packets

Bunga Kantan

0.5

Coriander leaf

40 g

Lime

2 g

Shallots

Cucumber

500 g

Bunga Kantan

0.25

Coriander leaf

3 slice

Egg

Utensils and appliances

Nutritional Information

Nutrition Table Footer

Carbohydrates

48.7 g

Energy

461.31 kcal

Fats

15.23 g

Protein

30.8 g

Nutrition Table Footer

Recipe steps

34 min

10 min

5 min

10 min

1 min

3 min

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Recipe steps

34 min

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In a saucepan, boil the water and put in fish and tamarind slices. After cooking, set aside the fish and boiling water.

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Grinding tips

Place the pineapple under a blender to reduce water consumption.

Recipe steps

34 min

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Once the fish is cold, take the fish fillet and grind the fish bones, onion, garlic, red rice chili and pineapple along with a little boiled water.

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34 min

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Put the ground ingredients into the boiling water, 4 packets of MAGGI Asam Laksa Seasoning, kantan flowers and kesum leaves. Let it boil.

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34 min

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Simmer for a while until the gravy is cooked.

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34 min

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Meanwhile, boil water and cook 5 packets of MAGGI Noodles for one minute and strain under cold water to stop the cooking process.

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34 min

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Put the noodle into a bowl and decorate it with cucumber, lime, egg, chili, laksa leaves and kantan flower. Pour over the hot laksa gravy and serve.

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Authentic Mouth-Watering Asam Laksa

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Authentic Mouth-Watering Asam Laksa

Nutritional facts per serving

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