Ingredients with Measurements:
- 500g seafood mix (shrimp, squid, and mussels)
- 1 pack of laksa noodles
- 1 can of coconut milk
- 2 cups of chicken stock
- 2 tbsp of laksa paste
- 1 tbsp of fish sauce
- 1 tbsp of brown sugar
- 1 lime, cut into wedges
- 1 bunch of cilantro, chopped
- 1 red chili, sliced
- 1 tbsp of vegetable oil
Special equipment needed:
- Large pot
- Ladle
- Serving bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the laksa paste and stir for 1 minute until fragrant.
3. Pour in the chicken stock and coconut milk and bring to a boil.
4. Add the seafood mix and cook for 3-5 minutes until the seafood is cooked through.
5. Add the fish sauce and brown sugar and stir well.
6. Cook the laksa noodles according to the package instructions and divide them into serving bowls.
7. Ladle the seafood laksa over the noodles.
8. Garnish with cilantro, red chili, and lime wedges.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Protein: 25g
Carbohydrates: 30g
Fiber: 2g
Sugar: 8g
Sodium: 800mg
Substitutions for ingredients:
- Laksa paste can be substituted with curry paste.
- Chicken stock can be substituted with vegetable stock.
- Seafood mix can be substituted with any seafood of your choice.
Variations:
- Add vegetables such as bean sprouts, bok choy, or carrots.
- Use different types of noodles such as rice noodles or egg noodles.
- Add tofu for a vegetarian option.
Tips and tricks:
- Use fresh seafood for the best flavor.
- Adjust the amount of laksa paste according to your preference for spiciness.
- Add more coconut milk for a creamier laksa.
Storage instructions:
Store any leftover laksa 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 large bowl with the garnishes arranged on top.
Garnishes:
Cilantro, red chili, and lime wedges.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice or a side salad.
Troubleshooting advice:
- If the laksa is too spicy, add more coconut milk to balance the heat.
- If the laksa is too thick, add more chicken stock or water to thin it out.
Food safety advice:
Make sure to cook the seafood thoroughly to avoid any foodborne illnesses.
Food history:
Laksa is a popular spicy noodle soup that originated in Southeast Asia.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the laksa hot and garnished with cilantro, red chili, and lime wedges.
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Region: Indonesian