Ingredients with Measurements:
- 250g rice noodles
- 500ml chicken stock
- 400ml coconut milk
- 2 chicken breasts, sliced
- 2 hard-boiled eggs, sliced
- 2 tbsp vegetable oil
- 2 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 1 lemongrass stalk, bruised
- 1 lime, cut into wedges
- 1 red chili, sliced
- 1 cucumber, sliced
- 1 handful of bean sprouts
- 1 handful of fried shallots
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes.
2. Heat the vegetable oil in a large pot over medium heat.
3. Add the chicken and cook until browned, then remove from the pot and set aside.
4. Add the tamarind paste, palm sugar, fish sauce, lemongrass, and chicken stock to the pot.
5. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
6. Add the coconut milk and simmer for another 5 minutes.
7. Drain the rice noodles and divide them between four bowls.
8. Top the noodles with the chicken and sliced hard-boiled eggs.
9. Ladle the laksa broth over the noodles and chicken.
10. Garnish with sliced red chili, cucumber, bean sprouts, fried shallots, and a lime wedge.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 35g
- Protein: 25g
Substitutions for ingredients:
- Shrimp or tofu can be used instead of chicken.
- Brown sugar can be used instead of palm sugar.
- Rice vinegar can be used instead of tamarind paste.
Variations:
- Add vegetables such as bok choy or carrots to the laksa broth.
- Use different types of noodles such as udon or soba noodles.
- Add a tablespoon of curry powder to the laksa broth for a spicier flavor.
Tips and tricks:
- Soaking the rice noodles in cold water before cooking will prevent them from sticking together.
- Bruising the lemongrass stalk will release its flavor into the laksa broth.
- Fry the shallots ahead of time and store them in an airtight container for a quick garnish.
Storage instructions:
- Laksa broth can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the laksa broth in a pot over medium heat until heated through.
Presentation ideas:
- Serve the laksa in a large bowl with all the garnishes arranged on top.
Garnishes:
- Sliced red chili, cucumber, bean sprouts, fried shallots, and a lime wedge.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- None needed, the laksa is a complete meal.
Troubleshooting advice:
- If the laksa broth is too thick, add more chicken stock or water to thin it out.
- If the laksa broth is too thin, simmer it for a few more minutes to reduce it.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Betawi Laksa is a traditional Indonesian dish that originated in Jakarta.
Flavor profiles:
- The laksa broth is sweet, sour, and savory with a hint of lemongrass.
Serving suggestions:
- Serve the laksa hot with a cold drink.
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Region: Indonesian