Ingredients with Measurements:
- 1 pack of rice noodles (200g)
- 1 block of firm tofu (300g), cut into small cubes
- 1 cup of bean sprouts
- 1 cup of cabbage, shredded
- 1 cup of carrots, julienned
- 1 cup of cucumber, julienned
- 1 cup of fresh mint leaves
- 1 cup of fresh basil leaves
- 1 cup of fresh cilantro leaves
- 4 cups of vegetable broth
- 2 cups of coconut milk
- 2 tablespoons of tamarind paste
- 2 tablespoons of palm sugar
- 2 tablespoons of fish sauce
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 2 shallots, minced
- 2 red chilies, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Colander
- Wok or large frying pan
- Mixing bowl
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes, then drain and set aside.
2. In a mixing bowl, combine the vegetable broth, coconut milk, tamarind paste, palm sugar, and fish sauce. Mix well and set aside.
3. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic, shallots, and red chilies. Stir-fry for 1-2 minutes until fragrant.
4. Add the tofu and stir-fry for 3-4 minutes until lightly browned.
5. Add the bean sprouts, cabbage, carrots, and cucumber. Stir-fry for another 2-3 minutes until the vegetables are slightly softened.
6. Pour the broth mixture into the wok or frying pan. Bring to a boil and then reduce the heat to low. Simmer for 5-7 minutes until the vegetables are cooked through.
7. Divide the rice noodles into four serving bowls. Ladle the laksa soup over the noodles.
8. Top each bowl with fresh mint leaves, basil leaves, cilantro leaves, and a lime wedge.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 55g
Protein: 15g
Sodium: 1200mg
Fiber: 5g
Substitutions for ingredients:
- Chicken or shrimp can be used instead of tofu
- Other vegetables such as bell peppers or snow peas can be added or substituted
- Lime juice can be used instead of tamarind paste
Variations:
- Laksa can be made with chicken, shrimp, or fish instead of tofu
- Laksa can be made with a different type of noodle such as egg noodles or udon noodles
- Laksa can be made with a different type of broth such as chicken or beef broth
Tips and tricks:
- Soak the rice noodles in cold water for at least 30 minutes to prevent them from sticking together
- Use firm tofu to prevent it from falling apart during stir-frying
- Adjust the amount of red chilies to your desired 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 individual bowls with a lime wedge on the side. Garnish with fresh herbs.
Garnishes:
Fresh mint leaves, basil leaves, cilantro leaves, lime wedges
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed rice, crusty bread
Troubleshooting advice:
- If the laksa is too thick, add more vegetable broth or coconut milk to thin it out
- If the laksa is too spicy, add more coconut milk or palm sugar to balance the flavors
Food safety advice:
Make sure to cook the laksa until the vegetables are cooked through to prevent foodborne illness.
Food history:
Betawi Laksa is a popular Indonesian dish that originated in Jakarta. It is a fusion of Chinese and Malay cuisine and is known for its spicy and sour flavors.
Flavor profiles:
Spicy, sour, sweet, savory
Serving suggestions:
Serve the laksa hot and garnished with fresh herbs and a lime wedge.
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