Ingredients with Measurements:
- 500g white fish fillets, cut into bite-sized pieces
- 1 can (400ml) coconut milk
- 2 cups fish stock
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 2 tbsp vegetable oil
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 1 tbsp chili paste
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 cup bean sprouts
- 1 cup sliced cabbage
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup sliced mushrooms
- 1 pack (400g) rice noodles
- Salt and pepper to taste
- Lime wedges and chopped cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
- Serving bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the lemongrass, kaffir lime leaves, ginger paste, garlic paste, chili paste, turmeric powder, coriander powder, and cumin powder. Cook for 2-3 minutes until fragrant.
2. Add the fish stock, coconut milk, tamarind paste, palm sugar, and fish sauce. Bring to a boil and let it simmer for 10 minutes.
3. Add the fish fillets and cook for 5-7 minutes until the fish is cooked through.
4. In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
5. Add the sliced vegetables to the laksa and cook for 2-3 minutes until they are tender.
6. Season with salt and pepper to taste.
7. To serve, divide the rice noodles into serving bowls and ladle the laksa over the noodles.
8. Garnish with bean sprouts, lime wedges, and chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish or seafood.
- Fish stock can be substituted with chicken or vegetable stock.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Rice noodles can be substituted with any other type of noodles.
Variations:
- Add shrimp or squid to the laksa for a seafood version.
- Use chicken or beef instead of fish for a meat version.
- Add more chili paste for a spicier version.
- Add coconut cream for a creamier version.
Tips and tricks:
- Use fresh lemongrass and kaffir lime leaves for the best flavor.
- Adjust the amount of chili paste according to your preference for spiciness.
- Use a non-stick pot to prevent the laksa from sticking to the bottom.
- To save time, use pre-cut vegetables.
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 deep bowl with the rice noodles at the bottom and the laksa on top. Garnish with bean sprouts, lime wedges, and chopped cilantro.
Garnishes:
Bean sprouts, lime wedges, and chopped cilantro.
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
Serve with steamed rice or garlic bread.
Troubleshooting advice:
- If the laksa is too thick, add more fish stock or water.
- If the laksa is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure the fish is cooked through before serving.
Food history:
Laksa is a spicy noodle soup that originated in Southeast Asia, particularly in Malaysia, Singapore, and Indonesia.
Flavor profiles:
The laksa has a spicy, tangy, and savory flavor with a hint of sweetness from the coconut milk and palm sugar.
Serving suggestions:
Serve the laksa hot with rice noodles and garnishes.
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Region: Indonesian