Ingredients with Measurements:
- 1 lb. rice noodles
- 1 lb. shrimp, peeled and deveined
- 1 lb. chicken breast, cut into small pieces
- 1 can (14 oz.) coconut milk
- 4 cups chicken broth
- 2 tbsp. vegetable oil
- 2 tbsp. tamarind paste
- 2 tbsp. palm sugar
- 1 tbsp. fish sauce
- 1 tbsp. ground coriander
- 1 tbsp. ground cumin
- 1 tsp. turmeric
- 1 tsp. salt
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 1 cup bean sprouts
- 1 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
- Small saucepan
- 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 large pot, heat the vegetable oil over medium-high heat. Add the garlic and onion, and sauté until fragrant.
3. Add the chicken and shrimp, and cook until browned.
4. Add the chicken broth, coconut milk, tamarind paste, palm sugar, fish sauce, coriander, cumin, turmeric, salt, lemongrass, and kaffir lime leaves. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Remove the lemongrass and kaffir lime leaves from the pot, and strain the broth through a fine-mesh strainer.
6. In a small saucepan, blanch the bean sprouts for 30 seconds, then drain and set aside.
7. Divide the rice noodles among four bowls, and ladle the broth over the noodles.
8. Top each bowl with blanched bean sprouts, chopped cilantro, and a lime wedge.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for sautéing, boiling, and simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 520
Fat: 22g
Carbohydrates: 56g
Protein: 26g
Sodium: 1,500mg
Substitutions for ingredients:
- Shrimp can be substituted with tofu or tempeh for a vegetarian option.
- Chicken can be substituted with beef or pork.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Bean sprouts can be substituted with sliced cabbage or bok choy.
Variations:
- Add sliced hard-boiled eggs as a topping.
- Use different types of noodles, such as egg noodles or udon noodles.
- Add sliced mushrooms or bell peppers to the broth.
- Add sliced chili peppers for extra heat.
Tips and tricks:
- Soaking the rice noodles in cold water before cooking helps to soften them.
- Bruising the lemongrass stalks by hitting them with a rolling pin or the back of a knife helps to release their flavor.
- Adjust the amount of tamarind paste, palm sugar, and fish sauce to taste.
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 heated through.
Presentation ideas:
Serve the laksa in individual bowls, garnished with lime wedges and cilantro.
Garnishes:
Lime wedges, chopped cilantro, sliced chili peppers, sliced hard-boiled eggs.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed rice, garlic bread, or a side salad.
Troubleshooting advice:
- If the laksa is too thick, add more chicken broth or coconut milk to thin it out.
- If the laksa is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
Make sure to cook the chicken and shrimp thoroughly to prevent foodborne illness.
Food history:
Betawi-style laksa is a popular Indonesian dish that originated in Jakarta. It is a fusion of Chinese and Malay flavors, and is known for its rich, spicy broth.
Flavor profiles:
Savory, spicy, tangy, and sweet.
Serving suggestions:
Serve the laksa with a side of steamed rice or crusty bread.
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