Ingredients with Measurements:
- 500g rice vermicelli noodles
- 500g prawns, peeled and deveined
- 1 can (400ml) coconut milk
- 4 cups chicken stock
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp vegetable oil
- 1 red onion, sliced
- 4 garlic cloves, minced
- 2 red chillies, sliced
- 1 tbsp belacan (shrimp paste)
- 1 cup bean sprouts
- 1 cucumber, julienned
- 1 bunch mint leaves
- 1 bunch coriander leaves
- 1 lime, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the rice vermicelli noodles in cold water for 30 minutes, then drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and chillies, and sauté until fragrant.
3. Add the belacan and stir until it is evenly distributed.
4. Add the chicken stock, coconut milk, lemongrass, kaffir lime leaves, tamarind paste, fish sauce, and palm sugar. Bring to a boil, then reduce heat and let simmer for 10 minutes.
5. Add the prawns and cook until they turn pink and are cooked through.
6. To serve, divide the rice vermicelli noodles among four bowls. Ladle the laksa broth and prawns over the noodles.
7. Top with bean sprouts, cucumber, mint leaves, and coriander leaves. Serve with lime wedges on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
5. Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 485
- Fat: 20g
- Carbohydrates: 53g
- Protein: 25g
- Fiber: 3g
- Sodium: 1,200mg
Substitutions for ingredients:
- Shrimp can be substituted for prawns.
- Chicken stock can be substituted for vegetable stock.
- Brown sugar can be substituted for palm sugar.
Variations:
- Chicken or tofu can be used instead of prawns.
- Vegetables such as bell peppers, carrots, and snow peas can be added to the laksa.
Tips and tricks:
- Soaking the rice vermicelli noodles in cold water before cooking will prevent them from becoming too soft.
- Bruising the lemongrass before adding it to the laksa will release more flavor.
- Adjust the amount of chillies to your desired level of spiciness.
Storage instructions:
- Store any leftover laksa 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 with the toppings arranged on top.
Garnishes:
- Mint leaves, coriander leaves, and lime wedges can be used as garnishes.
Pairings:
- Serve the laksa with a cold beer or iced tea.
Suggested side dishes:
- None
Troubleshooting advice:
- If the laksa is too spicy, add more coconut milk to balance the heat.
Food safety advice:
- Make sure the prawns are cooked through before serving.
Food history:
- Banjar Laksa is a popular dish in the Banjar region of Indonesia. It is a spicy and sour soup made with coconut milk and tamarind paste.
Flavor profiles:
- Banjar Laksa is a spicy and sour soup with a creamy coconut milk base. The tamarind paste adds a tangy flavor, while the belacan adds depth and umami.
Serving suggestions:
- Serve the laksa with a side of steamed rice or crusty bread.
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Region: Malaysian