Ingredients with Measurements:
- 500g rice noodles
- 500g squid, cleaned and sliced
- 1 liter water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tbsp fish sauce
- 1 tbsp vegetable oil
- 1 red onion, sliced
- 3 garlic cloves, minced
- 2 red chilies, sliced
- 1 cup bean sprouts
- 1 cup fresh herbs (mint, basil, cilantro)
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes.
2. In a large pot, bring the water to a boil. Add the lemongrass, kaffir lime leaves, tamarind paste, palm sugar, and fish sauce. Simmer for 10 minutes.
3. In a separate pan, heat the vegetable oil over medium-high heat. Add the onion, garlic, and red chilies. Cook until fragrant, about 2 minutes.
4. Add the sliced squid to the pan and cook until just opaque, about 2-3 minutes.
5. Strain the broth and discard the lemongrass and kaffir lime leaves.
6. Add the rice noodles to the broth and cook until tender, about 3-4 minutes.
7. Divide the noodles and broth into bowls. Top with the squid, onion mixture, bean sprouts, and fresh herbs.
8. Serve with lime wedges on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Simmering heat for the broth
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 4g
- Carbohydrates: 65g
- Protein: 18g
- Sodium: 700mg
Substitutions for ingredients:
- Squid can be substituted with shrimp or chicken
- Tamarind paste can be substituted with lime juice
- Palm sugar can be substituted with brown sugar
Variations:
- Add coconut milk to the broth for a creamier texture
- Use different types of noodles such as egg noodles or udon noodles
- Add vegetables such as bok choy or mushrooms
Tips and tricks:
- Soaking the rice noodles in cold water before cooking will prevent them from sticking together
- Be careful not to overcook the squid as it will become tough and rubbery
- Adjust the amount of red chilies to your desired level of spiciness
Storage instructions:
- Store any leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the broth and noodles separately in a pot over medium heat until heated through.
Presentation ideas:
- Serve the laksa in colorful bowls with a garnish of fresh herbs on top.
Garnishes:
- Fresh herbs such as mint, basil, and cilantro
- Lime wedges
Pairings:
- Serve with a side of steamed rice or crusty bread
Suggested side dishes:
- Fresh spring rolls
- Grilled vegetables
Troubleshooting advice:
- If the broth is too sour, add more palm sugar to balance the flavors.
- If the noodles are too soft, reduce the cooking time.
Food safety advice:
- Make sure to clean the squid thoroughly before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Laksa is a spicy noodle soup that originated in Southeast Asia, particularly in Malaysia and Singapore.
Flavor profiles:
- The broth is tangy and slightly sweet with a hint of spiciness from the red chilies. The squid adds a savory and slightly chewy texture to the dish.
Serving suggestions:
- Serve the laksa hot with a side of lime wedges for squeezing over the top.
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Region: Indonesian