Vegetarian Asam Laksa
Vegetarian Asam Laksa
Serves: 10-15 persons
Ingredients for Soup
(A)
1-1 ½ liters water (or according to your judgment)
6-7 bunch of daun kesum
4 stalks bunga kantan, rough sliced
4-5 cm lengkuas, sliced.
Asam keping according to taste
(B)
Vegetarian chili boh (fry with oil till aroma) according to taste
Fried vegetarian mushroom leg (buy from vegetarian shop)
Or
Any vegetarian ingredients that have fishes taste.
Salt & sugar to taste
1 cube vegetarian mushroom stock for taste.
1 ½ kg laksa noodles (cooked according to instruction)
Garnishing
Japanese’s cucumber, sliced (according to your choice)
Pineapple, sliced (according to your choice)
Hard bean curd, deep fried and sliced
Kalamansi/lime, halved
Chili padi, cut
Mint leaves or
Lettuces, sliced
2 stalks bunga kantan, finely sliced
Method
1. In the pot, boil (A) in high flame for 30 minutes then turn to slow flame and continue boiling for another 2 hours. Remove all (A) ingredients and add in (B) and boil for another 1 hours. (if not enough sour, add asam keping or lemon juice)
2. Divide the noodles, garnishing ingredients into individual serving dishes, pour the gravy over and sprinkle with bunga kantan.
Tips
Don’t use if the asam keping has turn to black. It might be not fresh.
Don’t use sea weed for your stock. It’s taste different.
Equipment used: Triax infrared cooker.
KitchenAid cookware
Serves: 10-15 persons
Ingredients for Soup
(A)
1-1 ½ liters water (or according to your judgment)
6-7 bunch of daun kesum
4 stalks bunga kantan, rough sliced
4-5 cm lengkuas, sliced.
Asam keping according to taste
(B)
Vegetarian chili boh (fry with oil till aroma) according to taste
Fried vegetarian mushroom leg (buy from vegetarian shop)
Or
Any vegetarian ingredients that have fishes taste.
Salt & sugar to taste
1 cube vegetarian mushroom stock for taste.
1 ½ kg laksa noodles (cooked according to instruction)
Garnishing
Japanese’s cucumber, sliced (according to your choice)
Pineapple, sliced (according to your choice)
Hard bean curd, deep fried and sliced
Kalamansi/lime, halved
Chili padi, cut
Mint leaves or
Lettuces, sliced
2 stalks bunga kantan, finely sliced
Method
1. In the pot, boil (A) in high flame for 30 minutes then turn to slow flame and continue boiling for another 2 hours. Remove all (A) ingredients and add in (B) and boil for another 1 hours. (if not enough sour, add asam keping or lemon juice)
2. Divide the noodles, garnishing ingredients into individual serving dishes, pour the gravy over and sprinkle with bunga kantan.
Tips
Don’t use if the asam keping has turn to black. It might be not fresh.
Don’t use sea weed for your stock. It’s taste different.
Equipment used: Triax infrared cooker.
KitchenAid cookware
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