Ingredients with Measurements:
- 1 pack of rice noodles
- 1 can of coconut milk
- 2 cups of vegetable broth
- 1 tbsp of vegetable oil
- 1 tbsp of tamarind paste
- 1 tbsp of palm sugar
- 1 tbsp of soy sauce
- 1 tbsp of chili paste
- 1 cup of bean sprouts
- 1 cup of sliced mushrooms
- 1 cup of sliced tofu
- 1 cup of sliced carrots
- 1 cup of sliced bell peppers
- 1 cup of sliced cabbage
- 1 lime
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing spoon
- Serving bowls
Step-by-step instructions:
1. Soak the rice noodles in hot water for 10 minutes. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the sliced mushrooms, tofu, carrots, bell peppers, and cabbage to the pot. Stir-fry for 5 minutes.
4. Add the vegetable broth, coconut milk, tamarind paste, palm sugar, soy sauce, and chili paste to the pot. Stir well.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
6. Add the bean sprouts and rice noodles to the pot. Stir well and let it cook for another 5 minutes.
7. Squeeze the lime juice into the pot and stir well. Season with salt and pepper to taste.
8. Serve the laksa hot in individual bowls.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for stir-frying and boiling, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 15g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrates: 35g
Dietary fiber: 5g
Sugar: 10g
Protein: 10g
Substitutions for ingredients:
- Rice noodles can be substituted with any type of noodles.
- Vegetable broth can be substituted with chicken or beef broth.
- Tofu can be substituted with tempeh or seitan.
- Bean sprouts can be substituted with snow peas or green beans.
- Mushrooms can be substituted with any type of mushroom.
- Bell peppers can be substituted with any type of sweet pepper.
Variations:
- Add shrimp or chicken for a non-vegetarian version.
- Use red curry paste instead of chili paste for a spicier version.
- Add lemongrass and ginger for a more fragrant version.
Tips and tricks:
- Soak the rice noodles in hot water to soften them before cooking.
- Stir-fry the vegetables before adding the broth and coconut milk to enhance their flavor.
- Adjust the amount of chili paste according to your preference for 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:
Garnish the laksa with chopped cilantro, sliced red chili, and lime wedges.
Garnishes:
- Chopped cilantro
- Sliced red chili
- Lime wedges
Pairings:
- Serve with steamed rice or bread for a more filling meal.
- Pair with a cold beer or iced tea.
Suggested side dishes:
- Spring rolls
- Fried tofu
- Stir-fried vegetables
Troubleshooting advice:
- If the laksa is too thick, add more vegetable broth or water to thin it out.
- If the laksa is too spicy, add more coconut milk or sugar to balance the flavors.
Food safety advice:
- Make sure all vegetables are washed and cleaned before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Laksa is a popular spicy noodle soup dish that originated in Southeast Asia, particularly in Malaysia, Singapore, and Indonesia. Laksa Bogor is a variation of laksa that is popular in the city of Bogor in West Java, Indonesia. It is a vegetarian version of laksa that uses coconut milk and tamarind paste for its signature flavor.
Flavor profiles:
- Spicy
- Sour
- Sweet
- Creamy
Serving suggestions:
- Serve the laksa hot in individual bowls with garnishes on top.
- Pair with a side dish or drink for a complete meal.
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Region: Indonesian