Ingredients with Measurements:
- 1 lb shrimp, peeled and deveined
- 1 block firm tofu, cut into small cubes
- 1 pack rice noodles
- 4 cups chicken stock
- 1 can coconut milk
- 3 tbsp laksa paste
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 lime, cut into wedges
- 1 bunch cilantro, chopped
- 1 bunch scallions, sliced
- 1 cup bean sprouts
- 1 hard-boiled egg, sliced
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
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 laksa paste and stir-fry for 1 minute.
4. Add the chicken stock, coconut milk, fish sauce, and sugar. Bring to a boil.
5. Add the shrimp and tofu. Cook for 3-5 minutes until the shrimp turn pink.
6. Drain the rice noodles and divide them among the soup bowls.
7. Ladle the laksa soup over the noodles.
8. Top with cilantro, scallions, bean sprouts, and egg slices.
9. Serve with lime wedges on the side.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Protein: 30g
Carbohydrates: 40g
Fiber: 3g
Sugar: 7g
Sodium: 1500mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Firm tofu can be substituted with soft tofu or tempeh.
- Laksa paste can be substituted with red curry paste.
Variations:
- Add vegetables such as mushrooms, bok choy, or carrots.
- Use different types of noodles such as egg noodles or udon noodles.
- Add more spice by adding chili flakes or fresh chili peppers.
Tips and tricks:
- Soaking the rice noodles in cold water before cooking will prevent them from sticking together.
- Adjust the amount of laksa paste according to your spice preference.
- Use fresh shrimp for best 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 colorful soup bowls with lime wedges on the side.
Garnishes:
Cilantro, scallions, bean sprouts, and egg slices.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the laksa is too spicy, add more coconut milk or sugar to balance the flavor.
- If the soup is too thick, add more chicken stock or water to thin it out.
Food safety advice:
Make sure to cook the shrimp and tofu thoroughly to prevent foodborne illness.
Food history:
Betawi Laksa is a popular Indonesian dish that originated in Jakarta. It is a fusion of Chinese and Indonesian flavors.
Flavor profiles:
Betawi Laksa is a spicy and savory soup with a creamy coconut milk base. It has a complex flavor profile with hints of lemongrass, galangal, and turmeric.
Serving suggestions:
Serve the laksa with lime wedges on the side for a burst of citrus flavor.
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Region: Indonesian