Ingredients with Measurements:
- 1 lb. fish fillets, cut into bite-sized pieces
- 1 lb. rice noodles
- 4 cups fish stock
- 1 can coconut milk
- 2 tbsp. tamarind paste
- 2 tbsp. palm sugar
- 2 tbsp. vegetable oil
- 1 tbsp. shrimp paste
- 1 tbsp. ground coriander
- 1 tbsp. ground cumin
- 1 tbsp. turmeric
- 1 tbsp. chili paste
- 1 tbsp. chopped garlic
- 1 tbsp. chopped ginger
- 1 cup bean sprouts
- 1 cup sliced cucumber
- 1 cup sliced pineapple
- 1 cup sliced red onion
- 1 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
- Small bowl
- Blender or food processor
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the garlic, ginger, shrimp paste, coriander, cumin, turmeric, and chili paste. Cook for 2-3 minutes until fragrant.
2. Add the fish stock, coconut milk, tamarind paste, and palm sugar. Bring to a boil, then reduce heat to low and let simmer for 10-15 minutes.
3. Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
4. Using a blender or food processor, blend the laksa broth until smooth.
5. Add the fish to the laksa broth and let cook for 5-7 minutes until cooked through.
6. To serve, divide the cooked rice noodles among bowls. Ladle the laksa broth and fish over the noodles.
7. Top with bean sprouts, cucumber, pineapple, red onion, and cilantro. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for cooking the laksa broth and fish.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Protein: 25g
Carbohydrates: 65g
Fiber: 4g
Sugar: 8g
Sodium: 850mg
Substitutions for ingredients:
- Any white fish can be used instead of fish fillets.
- Chicken or vegetable stock can be used instead of fish stock.
- Brown sugar can be used instead of palm sugar.
- Lime juice can be used instead of tamarind paste.
- Shredded chicken or tofu can be used instead of fish.
Variations:
- Add hard-boiled eggs to the laksa.
- Use shrimp instead of fish.
- Add sliced jalapenos for extra heat.
- Top with crushed peanuts for added texture.
Tips and tricks:
- Make the laksa broth ahead of time and store in the fridge or freezer for later use.
- Use fresh fish for the best flavor.
- Adjust the amount of chili paste to your desired level of spiciness.
- Soak the rice noodles in cold water for 10-15 minutes before cooking to prevent them from sticking together.
Storage instructions:
Leftover laksa can be stored in an airtight container in the fridge 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 with the toppings arranged neatly on top.
Garnishes:
Cilantro, lime wedges, and crushed peanuts.
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
Steamed rice or a side salad.
Troubleshooting advice:
- If the laksa broth is too thick, add more fish stock or water to thin it out.
- If the laksa is too spicy, add more coconut milk to mellow out the heat.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Medan-style laksa is a popular dish in Indonesia, particularly in the city of Medan. It is a fusion of Chinese and Malay flavors and is known for its spicy and tangy broth.
Flavor profiles:
Spicy, tangy, sweet, and savory.
Serving suggestions:
Serve the laksa with a side of steamed rice or a side salad.
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Region: Indonesian