Ingredients with Measurements:
- 500g rice noodles
- 500g fish (mackerel or sardines)
- 1 cup of tamarind juice
- 1 cup of coconut milk
- 1 cup of water
- 2 tbsp of budu (fermented fish sauce)
- 2 tbsp of sugar
- 2 tbsp of chili paste
- 1 tbsp of salt
- 1 tbsp of vegetable oil
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 stalk of lemongrass, bruised
- 4 kaffir lime leaves
- 1 cucumber, julienned
- 1 red onion, sliced
- 1 red chili, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Blender or food processor
- Large pot
- Strainer
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes.
2. In a blender or food processor, blend the fish until it becomes a paste.
3. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, bruised lemongrass, and kaffir lime leaves. Cook until the onion is translucent.
4. Add the fish paste to the pot and cook for 5 minutes.
5. Add the tamarind juice, coconut milk, water, budu, sugar, chili paste, and salt to the pot. Stir well and bring to a boil.
6. Reduce the heat to low and simmer for 20 minutes.
7. Strain the laksa broth and discard the solids.
8. Drain the rice noodles and divide them into serving bowls.
9. Pour the laksa broth over the noodles.
10. Top with julienned cucumber, sliced red onion, and sliced red chili.
11. Serve with lime wedges on the side.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the laksa broth.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 12g
Protein: 20g
Carbohydrates: 60g
Fiber: 3g
Sugar: 10g
Substitutions for ingredients:
- You can use any type of fish for this recipe.
- If you can't find budu, you can substitute it with fish sauce.
- If you don't have tamarind juice, you can use lime juice instead.
Variations:
- You can add shrimp, chicken, or tofu to the laksa broth.
- You can add bean sprouts, mint leaves, or cilantro as toppings.
Tips and tricks:
- Soaking the rice noodles in cold water makes them easier to cook and prevents them from sticking together.
- Bruising the lemongrass releases its flavor into the laksa broth.
- Adjust the amount of chili paste according to your spice preference.
Storage instructions:
- Store the laksa broth and rice noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the laksa broth in a pot over medium heat until it comes to a simmer.
- Soak the rice noodles in hot water for 5 minutes to soften them before serving.
Presentation ideas:
- Serve the laksa in individual bowls with the toppings arranged neatly on top.
- Garnish with a sprig of cilantro or mint leaves.
Pairings:
- Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
- Serve with a side of pickled vegetables or a simple green salad.
Troubleshooting advice:
- If the laksa broth is too thick, add more water or coconut milk to thin it out.
- If the laksa broth is too sour, add more sugar to balance the flavors.
Food safety advice:
- Make sure to cook the fish paste thoroughly to prevent any foodborne illnesses.
Food history:
- Budu laksa is a traditional Malaysian dish that originated in the state of Kelantan.
Flavor profiles:
- Budu laksa is a spicy and sour noodle soup with a rich and creamy broth.
Serving suggestions:
- Serve the laksa hot and enjoy it as a main course.
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Region: Malaysian