Ingredients with Measurements:
- 250g dried rice vermicelli noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 red chili, sliced
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1 tsp sugar
- 1 cup coconut milk
- 1 cup chicken stock
- 200g cooked shrimp
- 2 eggs, beaten
- 1 lime, cut into wedges
- 2 tbsp chopped cilantro
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Soak the rice vermicelli noodles in hot water for 10 minutes, then drain and set aside.
2. Heat the vegetable oil in a wok or large frying pan over medium heat. Add the garlic, onion, and red chili and stir-fry for 2-3 minutes until fragrant.
3. Add the turmeric powder, cumin powder, coriander powder, salt, and sugar and stir-fry for another minute.
4. Pour in the coconut milk and chicken stock and bring to a boil.
5. Add the cooked shrimp and stir-fry for 1-2 minutes.
6. Push the shrimp and sauce to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until cooked, then mix them into the shrimp and sauce.
7. Add the rice vermicelli noodles to the wok and stir-fry for 2-3 minutes until heated through and coated in the sauce.
8. Serve the Banjar Laksa Goreng hot, garnished with lime wedges and chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 40g
- Protein: 15g
Substitutions for ingredients:
- Dried shrimp can be used instead of cooked shrimp.
- Fish stock can be used instead of chicken stock.
Variations:
- Add sliced chicken or beef instead of shrimp.
- Use different types of noodles, such as egg noodles or udon noodles.
- Add vegetables such as bean sprouts or bok choy.
Tips and tricks:
- Soak the rice vermicelli noodles in hot water for 10 minutes to soften them before stir-frying.
- Use a wok or large frying pan to ensure that all the ingredients are evenly cooked.
- Adjust the amount of chili according to your spice preference.
Storage instructions:
- Store any leftover Banjar Laksa Goreng in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the Banjar Laksa Goreng in a microwave or on the stove until heated through.
Presentation ideas:
- Serve the Banjar Laksa Goreng in individual bowls, garnished with lime wedges and chopped cilantro.
Garnishes:
- Lime wedges and chopped cilantro
Pairings:
- Serve with a cold beer or a glass of iced tea.
Suggested side dishes:
- Serve with a side of steamed rice or a salad.
Troubleshooting advice:
- If the sauce is too thick, add more chicken stock or coconut milk to thin it out.
- If the noodles are too dry, add a splash of water or chicken stock to moisten them.
Food safety advice:
- Make sure to cook the shrimp and eggs thoroughly before serving.
- Store any leftover Banjar Laksa Goreng in the refrigerator and consume within 2 days.
Food history:
- Banjar Laksa Goreng is a traditional Indonesian dish that originated in the Banjarmasin region of South Kalimantan.
Flavor profiles:
- Banjar Laksa Goreng is a spicy and fragrant dish with a creamy coconut sauce and a hint of tangy lime.
Serving suggestions:
- Serve the Banjar Laksa Goreng as a main dish for lunch or dinner.
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Region: Indonesian