Poached Ravioli Laksa Lemak

Prep time
10 min
Cooking time
30 min
Nutrition Information per serving
  • 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

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Group A: Laksa Lemak Broth

  1. Make a venus clam broth by boiling the venus clam in 3 liters of water in medium fire, with lid covered.
  2. 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.
  3. After 30 min, drain out the clams and keep the broth in the pot.
  4. Mix in ENERCAL PLUS , kaffir lime leaves & coconut oil.
  5. Boil the broth until reduced to half or until the fragrance is released.
  6. In a separate boil, stir in cornflour and with 2 tablespoon of water to form a thickening liquid.
  7. Thicken the broth by stirring in the thickening liquid in a bit at a time.
  8. Squeeze in lime juice, add pinch of salt & sugar until desired flavour is achieved.
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Group B: Ravioli

  1. In a saucepan, add salt into the boiling water
  2. Add in raviolis and simmer for 7 mins on medium fire.
  3. Once ready, drain out water and drizzle the raviolis with 1 tablespoon of coconut oil.