Poached Ravioli Laksa Lemak
Prep time
10 min
Cooking time
30 min
Serves
3
Nutrition Information per serving
594kcal
- Protein36.7g
- Carbohydrates42.1g
- Fats36.7g
We Need
Group A: Laksa Lemak Broth
-
600g Venus Clam
-
75g Otah Spice Mix
-
50g Ground Onion & Garlic
-
50g Virgin Coconut Oil
-
3L Water
-
3 Scoops of ENERCAL PLUS Milk Powder
-
Kaffir Lime Leaves
-
50g Corn Flour
-
4 Lime
-
1 Pinch of Salt
-
1 Pinch of Sugar
Group B: Ravioli
-
A packet of Ravioli
Step by step
Group A: Laksa Lemak Broth
- Make a venus clam broth by boiling the venus clam in 3 liters of water in medium fire, with lid covered.
- At the same time, on another stove, stir fry onions and garlics with a tablespoon of cooking oil. Once fragrant, add the otah mix and continue to stir for another 3 min.
- After 30 min, drain out the clams and keep the broth in the pot.
- Mix in ENERCAL PLUS , kaffir lime leaves & coconut oil.
- Boil the broth until reduced to half or until the fragrance is released.
- In a separate boil, stir in cornflour and with 2 tablespoon of water to form a thickening liquid.
- Thicken the broth by stirring in the thickening liquid in a bit at a time.
- Squeeze in lime juice, add pinch of salt & sugar until desired flavour is achieved.
Group B: Ravioli
- In a saucepan, add salt into the boiling water
- Add in raviolis and simmer for 7 mins on medium fire.
- Once ready, drain out water and drizzle the raviolis with 1 tablespoon of coconut oil.
