Ingredients with Measurements:
- 500g Tambelan fish fillet
- 500g rice noodles
- 1 can of coconut milk (400ml)
- 2 cups of water
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 3 tbsp of laksa paste
- 1 tbsp of tamarind paste
- 2 tbsp of fish sauce
- 1 tbsp of sugar
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 1 bunch of coriander, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
- Serving bowls
Step-by-step instructions:
1. Rinse the Tambelan fish fillet and cut it into bite-sized pieces.
2. In a large pot, add the coconut milk, water, lemongrass, kaffir lime leaves, laksa paste, tamarind paste, fish sauce, and sugar. Stir well and bring to a boil.
3. Add the Tambelan fish fillet to the pot and simmer for 10-15 minutes until the fish is cooked through.
4. In a separate pot, cook the rice noodles according to the package instructions. Drain and set aside.
5. To serve, divide the rice noodles into serving bowls. Ladle the Tambelan laksa with fish over the noodles. Garnish with cucumber slices, red onion slices, chopped coriander, and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Protein: 25g
Carbohydrates: 40g
Sodium: 800mg
Substitutions for ingredients:
- Any firm white fish can be substituted for Tambelan fish fillet.
- Chicken or shrimp can be used instead of fish.
- If laksa paste is not available, curry paste can be used as a substitute.
Variations:
- Add bean sprouts, boiled eggs, or tofu to the laksa for extra protein.
- Use vegetable broth instead of water for a vegetarian version.
- Add more or less spice to the laksa paste depending on personal preference.
Tips and tricks:
- Use fresh lemongrass and kaffir lime leaves for the best flavor.
- Adjust the amount of fish sauce and sugar to taste.
- If the laksa is too thick, add more water or coconut milk to thin it out.
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:
- Sliced cucumber, red onion, chopped coriander, 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 or water to dilute the spice.
- If the laksa is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Tambelan laksa is a traditional dish from the Riau Islands in Indonesia.
Flavor profiles:
- The laksa is spicy, tangy, and savory with a hint of sweetness.
Serving suggestions:
- Serve the laksa hot with the garnishes arranged on top.
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Region: Indonesian