Asian > Malaysian > Noodle

Laksa Lemak Recipe

Ingredients with Measurements:
- 1 lb. rice noodles
- 1 lb. shrimp, peeled and deveined
- 1 lb. chicken breast, sliced
- 1 can of coconut milk
- 4 cups of chicken broth
- 2 tbsp. of vegetable oil
- 2 tbsp. of curry powder
- 1 tbsp. of turmeric
- 1 tbsp. of chili paste
- 1 tbsp. of fish sauce
- 1 tbsp. of sugar
- 1 lime, cut into wedges
- 1 bunch of cilantro, chopped
- 1 bunch of scallions, chopped
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Ladle

Step-by-step instructions:

1. Soak the rice noodles in cold water for 30 minutes.

2. In a large pot, heat the vegetable oil over medium heat. Add the curry powder, turmeric, and chili paste. Cook for 1-2 minutes until fragrant.

3. Add the chicken and cook until browned.

4. Add the shrimp and cook until pink.

5. Add the chicken broth, coconut milk, fish sauce, and sugar. Bring to a boil and then reduce heat to a simmer.

6. Drain the rice noodles and add them to the pot. Cook for 5-7 minutes until the noodles are tender.

7. Season with salt and pepper to taste.

8. Serve the laksa lemak hot with lime wedges, cilantro, and scallions on top.


Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 50g
Protein per serving: 25g

Substitutions for ingredients:
- Shrimp can be substituted with tofu or sliced beef.
- Chicken broth can be substituted with vegetable broth.
- Curry powder can be substituted with garam masala.

Variations:
- Add sliced hard-boiled eggs to the laksa lemak.
- Use different types of noodles such as egg noodles or vermicelli.
- Add sliced mushrooms to the laksa lemak.

Tips and tricks:
- Soak the rice noodles in cold water to prevent them from sticking together.
- Adjust the amount of chili paste to your desired level of spiciness.
- Use fresh lime juice for a brighter flavor.

Storage instructions:
Store leftover laksa lemak in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the laksa lemak in a pot over medium heat until heated through.

Presentation ideas:
Serve the laksa lemak in individual bowls with lime wedges and chopped cilantro on top.

Garnishes:
Lime wedges, chopped cilantro, and sliced scallions.

Pairings:
Serve the laksa lemak with a side of steamed rice or naan bread.

Suggested side dishes:
Steamed vegetables or a side salad.

Troubleshooting advice:
- If the laksa lemak is too thick, add more chicken broth or coconut milk.
- If the laksa lemak is too thin, let it simmer for a few more minutes to thicken.

Food safety advice:
Make sure to cook the chicken and shrimp thoroughly to prevent foodborne illness.

Food history:
Laksa lemak is a popular dish in Southeast Asia, particularly in Malaysia and Singapore.

Flavor profiles:
Spicy, savory, and creamy.

Serving suggestions:
Serve the laksa lemak hot with lime wedges, chopped cilantro, and sliced scallions on top.

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Region: Malaysian

Taste: Spicy, Savory, Creamy, Tangy, Aromatic