Ingredients with Measurements:
- 500g rice noodles
- 200g tofu, cut into cubes
- 200g bean sprouts
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 4 cups chicken stock
- 1 cup coconut milk
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp chili powder
- 1 lime, cut into wedges
- Fried shallots and chopped cilantro for garnish
Special equipment needed:
- Large pot
- Wok or frying pan
- Strainer
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat. Add the lemongrass, kaffir lime leaves, coriander, cumin, turmeric, and chili powder. Cook for 2-3 minutes until fragrant.
3. Add the chicken stock, coconut milk, tamarind paste, palm sugar, and salt. Bring to a boil and then reduce heat to low. Simmer for 10 minutes.
4. In a wok or frying pan, heat some oil over high heat. Add the tofu and fry until golden brown. Remove from the pan and set aside.
5. In the same pan, add the bean sprouts and stir-fry for 1-2 minutes until slightly wilted. Remove from the pan and set aside.
6. Drain the rice noodles and add them to the laksa broth. Cook for 2-3 minutes until tender.
7. To serve, divide the noodles and broth into bowls. Top with the fried tofu and bean sprouts. Garnish with fried shallots, cilantro, and lime wedges.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for laksa broth, high heat for frying tofu and bean sprouts.
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 14g
Carbohydrates: 70g
Protein: 12g
Sodium: 800mg
Fiber: 4g
Substitutions for ingredients:
- Chicken stock can be substituted with vegetable stock or water.
- Tofu can be substituted with chicken, shrimp, or beef.
- Bean sprouts can be substituted with other vegetables such as bok choy or spinach.
Variations:
- Add shrimp or chicken to the laksa broth for a protein boost.
- Use different types of noodles such as egg noodles or udon noodles.
- Add hard-boiled eggs or fish cakes as additional toppings.
Tips and tricks:
- Soaking the rice noodles in cold water before cooking helps to soften them.
- Bruising the lemongrass and kaffir lime leaves before adding them to the broth releases their flavor.
- Adjust the amount of chili powder to your preferred level of spiciness.
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 a large bowl with the toppings arranged on top.
Garnishes:
Fried shallots and chopped cilantro.
Pairings:
Pair with a cold beer or iced tea.
Suggested side dishes:
Serve with steamed rice or a side salad.
Troubleshooting advice:
- If the laksa broth is too thick, add more chicken stock or water.
- If the laksa broth is too thin, simmer for a few more minutes to reduce.
Food safety advice:
Make sure to cook the chicken or shrimp thoroughly before adding them to the laksa broth.
Food history:
Betawi Laksa is a traditional Indonesian dish that originated in Jakarta. It is a fusion of Chinese and Indonesian flavors.
Flavor profiles:
Savory, spicy, tangy, and sweet.
Serving suggestions:
Serve hot with lime wedges and garnishes.
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Region: Indonesian