Ingredients with Measurements:
- 1 pack of dried rice noodles (200g)
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tablespoon of curry powder
- 1 tablespoon of chili paste
- 1 tablespoon of shrimp paste
- 1 can of coconut milk (400ml)
- 1 cup of chicken stock (240ml)
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 cup of bean sprouts (100g)
- 1 cup of sliced chicken breast (150g)
- 1 cup of shrimp, peeled and deveined (150g)
- 1 lime, cut into wedges
- 1 handful of chopped cilantro
Special equipment needed:
- Large wok or frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Soak the dried rice noodles in hot water for 10 minutes or until softened. Drain and set aside.
2. Heat the vegetable oil in a wok or frying pan over medium-high heat.
3. Add the minced garlic and chopped onion. Stir-fry for 1-2 minutes or until fragrant.
4. Add the curry powder, chili paste, and shrimp paste. Stir-fry for another 1-2 minutes.
5. Pour in the coconut milk and chicken stock. Add the fish sauce and sugar. Stir well and bring to a boil.
6. Add the sliced chicken breast and shrimp. Cook for 3-5 minutes or until the chicken is cooked through and the shrimp turns pink.
7. Add the soaked rice noodles and bean sprouts. Stir-fry for 2-3 minutes or until the noodles are heated through and the bean sprouts are slightly wilted.
8. Serve hot with lime wedges and chopped cilantro on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Dried rice noodles can be substituted with fresh rice noodles or egg noodles.
- Chicken breast can be substituted with chicken thighs or tofu.
- Shrimp can be substituted with squid or scallops.
- Bean sprouts can be substituted with sliced cabbage or bok choy.
Variations:
- Laksa Goreng can be made vegetarian by omitting the chicken and shrimp and using vegetable stock instead of chicken stock.
- Laksa Goreng can be made spicier by adding more chili paste or fresh chili peppers.
- Laksa Goreng can be made creamier by using more coconut milk or adding a dollop of sour cream or yogurt on top.
Tips and tricks:
- Soak the dried rice noodles in hot water until softened before stir-frying to prevent them from sticking together.
- Use a wooden spoon or spatula to stir-fry the ingredients to prevent scratching the wok or frying pan.
- Adjust the amount of curry powder, chili paste, and shrimp paste to your liking.
- Garnish with chopped scallions or sliced red chili peppers for extra flavor and color.
Storage instructions:
Leftover Laksa Goreng can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Laksa Goreng in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the Laksa Goreng in individual bowls or on a large platter. Garnish with lime wedges and chopped cilantro on top.
Garnishes:
- Lime wedges
- Chopped cilantro
- Chopped scallions
- Sliced red chili peppers
Pairings:
- Thai iced tea
- Beer
- White wine
Suggested side dishes:
- Spring rolls
- Fried wontons
- Steamed dumplings
Troubleshooting advice:
- If the Laksa Goreng is too dry, add more chicken stock or coconut milk.
- If the Laksa Goreng is too salty, add more sugar or lime juice to balance the flavors.
- If the Laksa Goreng is too spicy, add more coconut milk or sour cream to tone down the heat.
Food safety advice:
- Use fresh and properly stored ingredients to prevent foodborne illness.
- Cook the chicken and shrimp thoroughly to prevent foodborne illness.
- Store leftover Laksa Goreng in the refrigerator and reheat properly before consuming.
Food history:
Laksa Goreng is a popular dish in Southeast Asia, especially in Malaysia, Indonesia, and Singapore. It is a fusion of Chinese and Malay cuisine, combining stir-fried noodles with spicy curry sauce and coconut milk.
Flavor profiles:
Laksa Goreng is a savory, spicy, and slightly sweet dish with a creamy and fragrant curry sauce. The noodles are soft and chewy, while the chicken and shrimp are tender and juicy. The bean sprouts add a crunchy texture and fresh flavor, while the lime and cilantro provide a zesty and herbaceous finish.
Serving suggestions:
Serve Laksa Goreng as a main dish for lunch or dinner. It is a hearty and satisfying meal that can be enjoyed on its own or with a side dish.
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Region: Malaysian