Ingredients with Measurements:
- 1 package of laksa noodles
- 1 block of firm tofu, cut into small cubes
- 1 can of bamboo shoots, drained and rinsed
- 1 stalk of lemongrass, bruised
- 3 kaffir lime leaves
- 2 tablespoons of vegetable oil
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 4 cups of water
- 1 cup of coconut milk
- 1 lime, cut into wedges
- 1 handful of bean sprouts
- 1 handful of chopped cilantro
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the lemongrass and kaffir lime leaves and sauté for 1-2 minutes until fragrant.
3. Add the tofu and bamboo shoots and sauté for another 2-3 minutes.
4. Add the tamarind paste, palm sugar, and salt and stir until the tofu and bamboo shoots are coated.
5. Pour in the water and coconut milk and bring to a boil.
6. Reduce the heat to low and let simmer for 10-15 minutes.
7. In a separate pot, cook the laksa noodles according to package instructions.
8. Once the noodles are cooked, strain and divide them evenly into serving bowls.
9. Ladle the laksa broth over the noodles, making sure to include tofu and bamboo shoots in each bowl.
10. Garnish with bean sprouts, cilantro, and a lime wedge.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 45g
Protein: 12g
Sodium: 600mg
Sugar: 8g
Substitutions for ingredients:
- Laksa noodles can be substituted with rice noodles or udon noodles.
- Firm tofu can be substituted with chicken or shrimp.
- Bamboo shoots can be substituted with sliced mushrooms or baby corn.
Variations:
- Add sliced red chili peppers for extra spice.
- Use vegetable broth instead of water for a vegetarian version.
- Add hard-boiled eggs for extra protein.
Tips and tricks:
- Make sure to bruise the lemongrass before adding it to the pot to release its flavor.
- Adjust the amount of tamarind paste and palm sugar to your liking.
- If the laksa broth is too thick, add more water or coconut milk to thin it out.
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 low heat until heated through.
Presentation ideas:
Serve the laksa in colorful bowls and garnish with lime wedges and cilantro.
Garnishes:
Bean sprouts, cilantro, lime wedges, sliced red chili peppers.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables, fried tofu, or a fresh salad.
Troubleshooting advice:
If the laksa broth is too thin, let it simmer for a few more minutes to thicken. If it's too thick, add more water or coconut milk.
Food safety advice:
Make sure to cook the laksa noodles and tofu thoroughly to avoid any foodborne illnesses.
Food history:
Betawi Laksa is a traditional Indonesian dish that originated in Jakarta, the capital city of Indonesia. It is a spicy and tangy soup that is typically made with coconut milk, lemongrass, and tamarind.
Flavor profiles:
Spicy, tangy, and creamy.
Serving suggestions:
Serve the laksa hot with a side of steamed rice or crusty bread.
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Region: Indonesian