Poached Ravioli Laksa Lemak

Step by step

Group A: Laksa Lemak Broth

• Make a venus clam broth by boiling the 600g venus clams 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.

Step by step

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.