Hi everyone,
Today I’m making Indonesian Laksa Jakarta style, one of my favourite foods when I was a child.
Indonesian Laksa Jakarta style is served with ketupat rice cake, shredded chicken, mung bean sprouts, vermicelli noodles, boiled eggs and basil leaves with spices in a fragrant, yellow coconut milk soup.
Let's make it!
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INDONESIAN LAKSA JAKARTA STYLE (serves 4 people)
Ingredients:
1200 ml (6 cups) chicken broth (from about 1 lb chicken)
200 ml (1 cup) coconut milk
1 1/2 tbsp canola oil
30 g galangal root, smashed
1 stalk of lemongrass, cut into 3 parts and smashed
2 salam or bay leaves
1 tsp tumeric
Sugar to taste (2-3 tsp)
Salt to taste (3/4 tsp)
White pepper to taste (1/4 tsp)
Spice paste ingredients:
10 small shallots (120 g)
5 garlic cloves
3 Thai chili padi (1 for mild, 2 for medium)
6 candlenuts or macadamia nuts
30 g dried shrimp
5 g shrimp paste (optional)
Other ingredients:
150 g rice vermicelli (cook according to package instructions)
250 g mung bean sprouts (boiled for a few seconds)
200 g shredded cooked chicken
2 boiled eggs cut in halves
50 g basil leaves
Ketupat rice cake (not shown)
Preparation:
⇒ Blend the spice paste ingredients with a small amount of water using a blender or food processor.
⇒ Heat the pot to medium heat.
⇒ Add oil, spice paste, tumeric, galangal, lemon grass and salam leaves. Sauté until fragrant.
⇒ Add the chicken broth and stir well. Bring to a boil and stir occasionally until well blended.
⇒ Add coconut milk and stir well.
⇒ Add sugar, salt and white pepper. Stir well.
⇒ Cook until well blended.
⇒ Prepare a bowl with ketupat rice cakes (optional), rice vermicelli, shredded chicken and bean sprouts, then pour the soup on top. Add boiled egg and basil leaves. Eat while the laksa is still hot.
Have Fun Cooking! ☺️
#ellysfragrantkitchen #indonesianfood #laksa
