Ingredients with Measurements:
- 500g fresh rice noodles
- 500g squid, cleaned and cut into rings
- 1 can (400ml) coconut milk
- 1 liter chicken stock
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 4 dried red chilies, soaked in hot water
- 4 shallots, peeled and sliced
- 4 cloves garlic, peeled and minced
- 2 tbsp vegetable oil
- 2 tbsp tamarind paste
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp shrimp paste
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground fennel
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground cardamom
- 1 tsp black pepper
- 1 lime, cut into wedges
- 1 bunch cilantro, chopped
Special equipment needed:
- Large pot
- Wok or frying pan
- Blender or food processor
Step-by-step instructions:
1. In a large pot, bring the chicken stock to a boil. Add the lemongrass, kaffir lime leaves, and squid rings. Simmer for 5 minutes until the squid is cooked. Remove the squid and set aside.
2. In a blender or food processor, blend the soaked red chilies, shallots, garlic, and vegetable oil into a smooth paste.
3. In a wok or frying pan, heat up the chili paste over medium heat. Add the ground spices and shrimp paste. Stir-fry for 2-3 minutes until fragrant.
4. Add the coconut milk, tamarind paste, sugar, and salt. Stir well and bring to a simmer.
5. Add the cooked squid and rice noodles to the wok. Stir well to coat the noodles with the laksa sauce. Simmer for 2-3 minutes until the noodles are heated through.
6. Serve the Tambelan Laksa with Squid hot, garnished with cilantro and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 490
Fat: 25g
Carbohydrates: 52g
Protein: 18g
Sodium: 1200mg
Substitutions for ingredients:
- Squid can be substituted with shrimp or chicken
- Tamarind paste can be substituted with lime juice
- Dried red chilies can be substituted with fresh red chilies
- Chicken stock can be substituted with vegetable stock
Variations:
- Add bean sprouts, boiled egg, or fried tofu as additional toppings
- Use different types of noodles such as egg noodles or vermicelli
- Add vegetables such as bok choy, carrots, or bell peppers
Tips and tricks:
- Soak the dried red chilies in hot water for at least 10 minutes to soften them before blending
- Bruise the lemongrass stalks with the back of a knife to release their flavor
- Adjust the amount of chili paste and spices to your preferred level of spiciness
Storage instructions:
Leftovers 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 cilantro and lime wedges.
Garnishes:
Cilantro and lime wedges
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad
Troubleshooting advice:
- If the laksa sauce is too thick, add more chicken stock or water to thin it out
- If the laksa sauce is too thin, simmer it for a few more minutes to reduce it
Food safety advice:
- Make sure to clean the squid thoroughly before cooking
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Tambelan Laksa is a traditional dish from the Tambelan Islands in Indonesia. It is known for its spicy and tangy flavor.
Flavor profiles:
Spicy, tangy, savory, and slightly sweet
Serving suggestions:
Serve the laksa hot with a side of steamed rice or crusty bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian