Resep lengkap buka di description box ini dan geser sampai ke bawah.
**English description is at the bottom section.**

00:00 : intro
01:00 : persiapan bahan (prepping the ingredients)
02:06 : membuat bawang goreng (making the Fried Shallots)
02:30 : membuat bumbu halus (blending the spices)
03:05 : membuat kuah laksa (making the Laksa broth)
05:41 : siapkan pelengkap (prepping the add-ons)
06:20 : hidangan siap dan serving (the dish is ready to serve)

#ResepLaksa #ResepBihunLaksa #ResepDevinaHermawan

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[INDONESIAN]
Resep Bihun Laksa (untuk 7-8 porsi)

Bahan:
350 gr dada ayam filet
2 buah kentang
350 gr bihun, rendam air
200 ml santan
2 liter air
1 sdm garam
½ sdt kaldu jamur / penyedap
½ sdt merica
2 sdm gula pasir
1 sdm kaldu ayam bubuk

Bahan bumbu laksa:
60 ml minyak
7 siung bawang putih
10 siung bawang merah
5 butir kemiri, sangrai
½ sdt ketumbar, sangrai
½ sdt jintan, sangrai (opsional)
6 cm kunyit
8 buah cabai merah keriting
3 cm jahe
5 lembar daun salam
6 lembar daun jeruk
1 sdt asam jawa
1 batang serai, geprek, potong
1 buah tomat ukuran sedang

Bahan lainnya:
10 siung bawang merah untuk bawang goreng, opsional
4 sdm minyak

Pelengkap:
Tauge
Kemangi
Cabai rawit merah, rebus, blender
Jeruk limau
4 butir telur + ¼ sdt garam

Langkah:
1. Iris bawang merah kemudian panaskan minyak, goreng bawang merah hingga kuning keemasan, tiriskan
2. Haluskan kemiri, bawang putih, bawang merah, jahe, kunyit, cabai keriting merah, ketumbar, jintan dan minyak hingga halus
3. Tambahkan air bila perlu, haluskan kembali
4. Panaskan minyak bawang, tumis bumbu halus hingga wangi kemudian masukkan serai, daun salam, daun jeruk, tumis sesaat
5. Tambahkan air, tomat, kentang, ayam, kaldu ayam bubuk, garam, gula pasir, merica dan asam jawa, masak selama 10 menit atau hingga ayam dan kentang matang
6. Sisihkan tomat dan ayam lalu suwir ayam
7. Tambahkan santan dan kaldu jamur ke dalam kuah, aduk rata.
8. Kocok telur dengan garam, goreng telur hingga matang lalu iris-iris
9. Laksa bihun siap disajikan dengan pelengkap

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[ENGLISH]
Vermicelli Laksa Recipe (yield 7-8 servings)

Ingredients:
350 g chicken breast fillet
2 pc potato
350 g vermicelli, soaked in water
200 ml coconut milk
2 L water
1 tbsp salt
½ tsp mushroom powder / MSG
½ tsp pepper
2 tbsp sugar
1 tbsp chicken powder

Laksa spices:
60 ml oil
7 clove garlic
10 pc shallot
5 pc candlenut, toasted
½ tsp coriander, toasted
½ tsp cumin, toasted (optional)
6 cm turmeric
8 pc red curly chili
3 cm ginger
5 pc bay leaf
6 pc kaffir lime leaf
1 tsp tamarind
1 pc lemongrass, pounded, sliced
1 pc tomato, medium

Others:
10 pc shallot for the Fried Shallot, optional
4 tbsp oil

Add-ons:
Beansprout
Lemon basik
Red Thai chili, boiled, blended
Kaffir lime
4 pc egg + ¼ tsp salt

Steps:
1. Slice the shallots. Heat the oil and fry the shallots until golden brown. Set aside.
2. Blend the candlenuts, garlic, shallots, ginger, turmeric, red curly chili, coriander, cumin, and oil until smooth.
3. Add water if needed. Blend again.
4. Heat the shallot oil. Sauté the blended spices until fragrant, then add lemongrass, bay leaf, lime leaf. Cook for a moment.
5. Add water, tomato, potato, chicken, chicken powder, salt, sugar, pepper, and tamarind. Cook for 10 minutes or until the chicken is cooked and the potato is soft.
6. Set aside the tomato and chicken. Shred the chicken.
7. Add coconut milk and mushroom powder into the broth. Stir.
8. Beat the eggs with salt. Fry until it’s cooked, then slice.
9. Vermicelli Laksa is ready to serve with the add-ons.

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