Ingredients with Measurements:
- 500g rice noodles
- 500g chicken breast, sliced
- 500ml chicken stock
- 500ml coconut milk
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 4 tablespoons fried shallots
- 4 hard-boiled eggs, halved
- 1 cucumber, sliced
- 1 lime, cut into wedges
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Small saucepan
- Frying pan
Step-by-step instructions:
1. Soak the rice 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 lemongrass and kaffir lime leaves and sauté for 1 minute.
3. Add the sliced chicken breast and cook until browned on all sides.
4. Add the chicken stock, coconut milk, tamarind paste, palm sugar, and fish sauce. Stir well and bring to a boil.
5. Reduce the heat to low and let simmer for 10 minutes.
6. In a separate frying pan, fry the shallots until crispy and set aside.
7. Cook the rice noodles in boiling water for 2-3 minutes or until tender, then drain and rinse with cold water.
8. To serve, divide the rice noodles into bowls and ladle the laksa broth over them.
9. Top with the sliced cucumber, hard-boiled eggs, and fried shallots.
10. Serve with lime wedges on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing and frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 25g
- Carbohydrates: 60g
- Protein: 25g
Substitutions for ingredients:
- Shrimp can be used instead of chicken breast
- Brown sugar can be used instead of palm sugar
- Soy sauce can be used instead of fish sauce
Variations:
- Add sliced tofu for a vegetarian option
- Use beef or pork instead of chicken
- Add chili paste for a spicier version
Tips and tricks:
- Soaking the rice noodles in cold water before cooking will prevent them from sticking together.
- Bruising the lemongrass and kaffir lime leaves before cooking will release their flavors.
- Adjust the amount of tamarind paste, palm sugar, and fish sauce to taste.
Storage instructions:
- Store any leftover laksa broth in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the laksa broth in a pot over low heat until heated through.
Presentation ideas:
- Serve the laksa in a large bowl and garnish with fresh herbs such as cilantro or basil.
Garnishes:
- Fried shallots
- Hard-boiled eggs
- Sliced cucumber
- Lime wedges
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Steamed rice
- Fried dumplings
- Spring rolls
Troubleshooting advice:
- If the laksa broth is too thick, add more chicken stock or coconut milk to thin it out.
- If the laksa broth is too sour, add more palm sugar to balance the flavors.
Food safety advice:
- Make sure to cook the chicken thoroughly before adding it to the laksa broth.
- Store any leftover laksa broth in the refrigerator and consume within 3 days.
Food history:
- Betawi Laksa is a popular Indonesian dish that originated in Jakarta, the capital city of Indonesia.
Flavor profiles:
- The laksa broth is creamy and slightly sour from the tamarind paste, with a hint of sweetness from the palm sugar. The fried shallots add a crispy texture and savory flavor.
Serving suggestions:
- Serve the laksa hot and garnish with fried shallots, hard-boiled eggs, and sliced cucumber.
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Region: Indonesian