Ingredients with Measurements:
- 500g rice vermicelli noodles
- 1 cup of bean sprouts
- 1 cup of sliced cucumber
- 1 cup of sliced pineapple
- 1 cup of sliced onions
- 1 cup of sliced red chili
- 1 cup of sliced green chili
- 1 cup of sliced lemongrass
- 1 cup of sliced galangal
- 1 cup of sliced turmeric
- 1 cup of sliced ginger
- 1 cup of sliced garlic
- 1 cup of sliced shallots
- 1 cup of dried shrimp
- 1 cup of tamarind paste
- 1 cup of coconut milk
- 1 cup of fish sauce
- 1 cup of sugar
- 1 cup of vegetable oil
- 1 cup of water
Special equipment needed:
- Blender
Step-by-step instructions:
1. Soak the rice vermicelli noodles in cold water for 30 minutes.
2. In a blender, blend the lemongrass, galangal, turmeric, ginger, garlic, and shallots into a paste.
3. Heat the vegetable oil in a pot and fry the paste until fragrant.
4. Add the dried shrimp and fry for another 2 minutes.
5. Add the water, tamarind paste, fish sauce, and sugar. Stir well and let it simmer for 10 minutes.
6. Add the coconut milk and let it simmer for another 5 minutes.
7. In a separate pot, blanch the bean sprouts and set aside.
8. Drain the rice vermicelli noodles and divide them into serving bowls.
9. Pour the laksa soup over the noodles.
10. Garnish with sliced cucumber, pineapple, onions, red chili, green chili, and blanched bean sprouts.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 15g
Carbohydrates: 80g
Protein: 10g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Tamarind paste can be substituted with lime juice.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add boiled eggs or prawns as additional toppings.
- Use chicken or beef broth instead of water for a richer flavor.
Tips and tricks:
- Soaking the rice vermicelli noodles in cold water helps to prevent them from sticking together.
- Adjust the amount of sugar and fish sauce according to your preference.
- Use fresh ingredients for the best flavor.
Storage instructions:
Leftover laksa soup can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the laksa soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the Banjar Laksa Lemak in individual bowls with the toppings arranged neatly on top.
Garnishes:
Sliced cucumber, pineapple, onions, red chili, green chili, and blanched bean sprouts.
Pairings:
Serve with a side of crackers or bread.
Suggested side dishes:
- Fried chicken
- Fried tofu
- Spring rolls
Troubleshooting advice:
- If the laksa soup is too thick, add more water or coconut milk to thin it out.
- If the laksa soup is too sour, add more sugar to balance the flavor.
Food safety advice:
- Make sure to cook the laksa soup thoroughly before serving.
- Store leftovers in the fridge and consume within 3 days.
Food history:
Banjar Laksa Lemak is a traditional Indonesian dish that originated from the Banjar tribe in South Kalimantan.
Flavor profiles:
The Banjar Laksa Lemak has a spicy, sour, and savory flavor.
Serving suggestions:
Serve the Banjar Laksa Lemak hot with a side of crackers or bread.
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Region: Malaysian