Ingredients with Measurements:
- 1 pound of rice noodles
- 2 cups of chicken broth
- 1 can of coconut milk
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 2 tablespoons of vegetable oil
- 1 tablespoon of shrimp paste
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder
- 1 cup of bean sprouts
- 1 cup of sliced cucumber
- 1 cup of sliced pineapple
- 1 cup of sliced boiled egg
- 1 cup of sliced fried tofu
- 1 cup of sliced fried shallots
- 1 cup of sliced scallions
Special Equipment Needed:
- Large pot
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Serving bowls
Step-by-Step Instructions:
1. Soak the rice noodles in warm water for 20 minutes, then drain and set aside.
2. In a mixing bowl, whisk together the chicken broth, coconut milk, tamarind paste, palm sugar, shrimp paste, fish sauce, lime juice, turmeric powder, coriander powder, cumin powder, and chili powder until well combined.
3. Heat the vegetable oil in a large pot over medium-high heat.
4. Add the spice mixture to the pot and cook for 5 minutes, stirring occasionally.
5. Add the soaked rice noodles to the pot and stir to coat with the spice mixture.
6. Add enough water to the pot to cover the noodles and bring to a boil.
7. Reduce the heat to low and simmer for 10 minutes, or until the noodles are tender.
8. Divide the noodles among serving bowls.
9. Top each bowl with bean sprouts, sliced cucumber, sliced pineapple, sliced boiled egg, sliced fried tofu, sliced fried shallots, and sliced scallions.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 60g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Rice noodles can be substituted with any other type of noodle.
- Chicken broth can be substituted with vegetable broth or water.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Shrimp paste can be substituted with fish sauce or soy sauce.
- Bean sprouts, cucumber, pineapple, boiled egg, tofu, shallots, and scallions can be substituted with any other vegetables or protein of your choice.
Variations:
- Add cooked shrimp, chicken, or beef to the laksa for extra protein.
- Use different types of vegetables, such as bell peppers, carrots, or mushrooms.
- Add chopped peanuts or cashews for extra crunch.
Tips and Tricks:
- Soaking the rice noodles in warm water before cooking will help them cook faster and more evenly.
- Adjust the amount of chili powder to your desired level of spiciness.
- Garnish with fresh herbs, such as cilantro or basil, for extra flavor.
Storage Instructions:
Leftover laksa can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the laksa in a pot over medium heat until heated through.
Presentation Ideas:
Serve the laksa in individual bowls and garnish with fresh herbs and sliced chili peppers.
Garnishes:
Fresh herbs, sliced chili peppers, chopped peanuts or cashews.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested Side Dishes:
Steamed rice, crusty bread, or a side salad.
Troubleshooting Advice:
- If the laksa is too thick, add more water or chicken broth to thin it out.
- If the laksa is too spicy, add more coconut milk or palm sugar to balance the heat.
Food Safety Advice:
- Make sure to cook the laksa to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Banjar Laksa is a traditional Indonesian dish that originated in the Banjar region of South Kalimantan. It is a spicy noodle soup that is typically made with rice noodles, coconut milk, and a variety of vegetables and protein.
Flavor Profiles:
Banjar Laksa is a spicy and savory dish with a creamy coconut milk base and a tangy tamarind flavor. The addition of shrimp paste and fish sauce gives it a salty umami taste.
Serving Suggestions:
Serve the laksa hot with a side of steamed rice or crusty bread for a satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian