Ingredients
Method
- Put the laksa and water (enough to submerge the laksa) into a pot and cover it.
- Set the button to 'PRESSURE'. [cooked-timer minutes="10"]Press Low Pressure for 10 minutes[/cooked-timer] and 'ON'.
- When the pot beeps, set the button to 'STEAM' and release the pressure. When there is no more beeping, press 'OFF' and slowly open the pot lid.
- Put the noodles in a bowl of water and stir well. Drain.
- Put the fish, tamarind, salt, and enough water (enough to cover the fish) in the pot.
- Cover the pot and turn the knob to 'PRESSURE'. [cooked-timer minutes="20"]Press High Pressure for 20 minutes[/cooked-timer] and 'ON'.
- When the pot beeps, turn the knob to Steam and release the pressure. If there is no hissing sound, press 'OFF' and slowly open the pot lid.
- Mash the fish and boiled water until crushed and strain into the pot.
- Add the ground chili, kantan flowers, kesum leaves, lemongrass, tamarind, water as needed, and salt.
- Press 'Stir Fry' and 'ON'. Cook until boiling.
- Press 'OFF'. Serve the laksa with the broth and all the Ingredients A.
- The Asam Laksa is now ready to eat.