Ingredients with Measurements:
- 500g laksa noodles
- 500g prawns, peeled and deveined
- 500g chicken breast, sliced
- 500ml coconut milk
- 2 tablespoons tamarind paste
- 2 tablespoons shrimp paste
- 2 tablespoons chili paste
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon fish sauce
- 1 tablespoon lemongrass, sliced
- 1 tablespoon galangal, sliced
- 1 tablespoon turmeric, sliced
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 cup bean sprouts
- 1 cup cucumber, julienned
- 1 cup pineapple, diced
- 1 cup mint leaves
- 1 cup laksa leaves
- 1 lime, cut into wedges
Special equipment needed:
- Blender or food processor
- Large pot
Step-by-step instructions:
1. Soak the laksa noodles in hot water for 10 minutes, then drain and set aside.
2. In a blender or food processor, blend the tamarind paste, shrimp paste, chili paste, lemongrass, galangal, turmeric, coriander seeds, cumin seeds, and fennel seeds until smooth.
3. In a large pot, heat the vegetable oil over medium heat. Add the blended spice paste and stir-fry for 5 minutes.
4. Add the chicken breast and stir-fry for 5 minutes.
5. Add the prawns and stir-fry for 3 minutes.
6. Add the coconut milk, sugar, salt, and fish sauce. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Add the laksa leaves and bean sprouts, and simmer for another 2 minutes.
8. To serve, divide the laksa noodles among bowls. Ladle the soup over the noodles. Top with cucumber, pineapple, mint leaves, and lime wedges.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 40g
Protein per serving: 30g
Substitutions for ingredients:
- Laksa leaves can be substituted with Thai basil or cilantro.
- Chicken breast can be substituted with chicken thighs.
- Prawns can be substituted with squid or fish.
Variations:
- Vegetarian laksa can be made by omitting the chicken and prawns, and using vegetable broth instead of chicken broth.
- Laksa can be made with different types of noodles, such as rice noodles or egg noodles.
Tips and tricks:
- To save time, use pre-made laksa paste instead of making your own.
- To make the laksa spicier, add more chili paste or fresh chili peppers.
- To make the laksa milder, use less chili paste or omit it altogether.
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 individual bowls, garnished with mint leaves and lime wedges.
Garnishes:
Mint leaves, lime wedges
Pairings:
Laksa pairs well with a cold beer or a sweet white wine.
Suggested side dishes:
Roti canai, steamed rice
Troubleshooting advice:
- If the laksa is too thick, add more broth or coconut milk.
- If the laksa is too thin, simmer it for a longer time to reduce the liquid.
Food safety advice:
- Make sure to cook the chicken and prawns thoroughly to avoid foodborne illness.
- Store leftover laksa in the refrigerator within 2 hours of cooking.
Food history:
Nyonya laksa is a traditional Malaysian dish that originated from the Peranakan culture, which is a blend of Chinese and Malay cultures.
Flavor profiles:
Nyonya laksa is a spicy and aromatic soup with a complex flavor profile that includes lemongrass, galangal, turmeric, and shrimp paste.
Serving suggestions:
Serve the laksa with a side of roti canai or steamed rice for a complete meal.
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Region: Malaysian