Ingredients with Measurements:
- 1 package of rice noodles (8 oz)
- 1 can of coconut milk (13.5 oz)
- 4 cups of vegetable broth
- 1 block of firm tofu, cut into small cubes
- 1 cup of sliced mushrooms
- 2 tablespoons of vegetable oil
- 2 tablespoons of tamarind paste
- 2 tablespoons of palm sugar
- 1 tablespoon of fish sauce (optional)
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 1 cup of bean sprouts
- 1/4 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Soak the rice noodles in warm water for 15 minutes, then drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the tofu and mushrooms and cook until lightly browned, about 5 minutes.
3. Add the coriander, cumin, turmeric, chili powder, lemongrass, and kaffir lime leaves to the pot and cook for 2-3 minutes, stirring constantly.
4. Pour in the vegetable broth and coconut milk, then add the tamarind paste, palm sugar, and fish sauce (if using). Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
6. Add the rice noodles to the pot and cook for 2-3 minutes, or until they are tender.
7. Remove the lemongrass and kaffir lime leaves from the pot.
8. Divide the laksa into bowls and top with bean sprouts, cilantro, and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 45g
Protein: 15g
Sodium: 900mg
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- Shrimp or chicken can be used instead of tofu for a non-vegetarian version.
- Brown sugar can be used instead of palm sugar.
- Lime juice can be used instead of tamarind paste.
Variations:
- Add sliced bell peppers or carrots for extra vegetables.
- Use different types of mushrooms, such as shiitake or oyster.
- Add a sliced hard-boiled egg on top for extra protein.
Tips and tricks:
- To make the laksa spicier, add more chili powder or red pepper flakes.
- If the laksa is too thick, add more vegetable broth or coconut milk.
- To make the laksa creamier, use full-fat coconut milk instead of light.
Storage instructions:
Leftovers 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 it is heated through.
Presentation ideas:
Serve the laksa in bowls with a lime wedge on the side.
Garnishes:
Bean sprouts, cilantro, and lime wedges.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
- Asian-style coleslaw
- Grilled vegetables
- Spring rolls
Troubleshooting advice:
- If the laksa is too spicy, add more coconut milk or vegetable broth to tone down the heat.
- If the laksa is too thin, add more rice noodles or let it simmer for longer to thicken.
Food safety advice:
- Make sure to cook the laksa until it reaches a temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Betawi Laksa is a traditional Indonesian dish that originated in Jakarta. It is a spicy and flavorful soup that is typically made with rice noodles, coconut milk, and a variety of herbs and spices.
Flavor profiles:
The laksa has a rich and creamy coconut flavor with a spicy and tangy kick from the tamarind paste and chili powder.
Serving suggestions:
Serve the laksa hot and garnished with bean sprouts, cilantro, and lime wedges.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian