Poached Ravioli Laksa Lemak
Ingredients
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
Nutrition count
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Protein : 36.7g
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Carbohydrates : 42.1g
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Fats : 36.7g
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Energy : 594kcal
Step by step
Group A: Laksa Lemak Broth
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Make a venus clam broth by boiling the 600g venus clams in 3 liters of water in medium fire, with lid covered.
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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.
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After 30 min, drain out the clams and keep the broth in the pot.
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Mix in ENERCAL PLUS, kaffir lime leaves & coconut oil.
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Boil the broth until reduced to half or until the fragrance is released.
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In a separate boil, stir in cornflour and with 2 tablespoon of water to form a thickening liquid.
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Thicken the broth by stirring in the thickening liquid in a bit at a time.
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Squeeze in lime juice, add pinch of salt & sugar until desired flavour is achieved.
Step by step
Group B: Ravioli
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In a saucepan, add salt into the boiling water
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Add in raviolis and simmer for 7 mins on medium fire.
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Once ready, drain out water and drizzle the raviolis with 1 tablespoon of coconut oil.
This fusion dish combines the elegance of French ravioli with the bold and aromatic flavors of traditional Nyonya cuisine. Prepare to tantalize your taste buds with this harmonious blend of cultures! Now, gather your loved ones, set the table, and savor this culinary bridge—a dish that unites continents and celebrates flavor. 🍲✨
