Ingredients with Measurements:
- 1 pound of fresh seafood (shrimp, squid, and mussels)
- 1 pound of rice noodles
- 4 cups of chicken stock
- 1 can of coconut milk
- 2 tablespoons of vegetable oil
- 2 tablespoons of laksa paste
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 lime, cut into wedges
- 1 bunch of cilantro, chopped
- 1 red chili, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Serving bowls
Step-by-step instructions:
1. Rinse the seafood and set aside.
2. Soak the rice noodles in hot water for 10 minutes, then drain and set aside.
3. Heat the vegetable oil in a large pot over medium heat.
4. Add the laksa paste and stir for 1-2 minutes until fragrant.
5. Add the chicken stock, coconut milk, fish sauce, and sugar. Stir well and bring to a boil.
6. Add the seafood and cook for 2-3 minutes until the shrimp turns pink and the mussels open.
7. Season with salt and pepper to taste.
8. Divide the rice noodles into serving bowls.
9. Ladle the seafood laksa over the noodles.
10. Garnish with cilantro, chili, and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Laksa paste can be substituted with curry paste or chili paste.
- Chicken stock can be substituted with vegetable stock or water.
- Rice noodles can be substituted with egg noodles or vermicelli.
Variations:
- Add vegetables such as bean sprouts, bok choy, or carrots.
- Use different types of seafood such as crab or clams.
- Make it vegetarian by using tofu instead of seafood.
Tips and tricks:
- Soak the rice noodles in hot water to prevent them from sticking together.
- Use fresh seafood for the best flavor.
- Adjust the amount of laksa paste to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a lime wedge on the side.
Garnishes:
Cilantro, sliced chili, and lime wedges.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice or garlic bread.
Troubleshooting advice:
- If the laksa is too thick, add more chicken stock or water.
- If the laksa is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the seafood is fresh and properly cleaned before cooking.
- Cook the seafood until the shrimp turns pink and the mussels open.
Food history:
Tambelan Laksa is a traditional dish from the Tambelan Islands in Indonesia. It is a spicy and flavorful noodle soup that is typically made with seafood and coconut milk.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with garnishes on top.
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Region: Indonesian