Follow this recipe of Laksa Betawi, an aromatic and spices-rich soup to comfort body during rain season!
Hearty and comforting, a food that you can't resist.
Kitchenesia.com - Part of Peranakan cuisine, Laksa is a popular soup during rain season for its warming and comforting taste. The hearty soup comes with many variations, but the most common Laksa to eat in Jakarta is Laksa Betawi.
The highlight of Laksa Betawi is ketupat, or a compressed rice cake wrapped in young coconut leaf. Thus, the Peranakan Betawi soup is best eaten without rice because the main carbo is already provided as main ingredient.
Follow this recipe to cook Laksa Betawi in the easiest and simplest way possible!
Duration: 60 minutes
Yields: 4 portions
3 (400 grams) chicken thighs, filleted, cubed
150 grams white shrimps, peeled, leave the tails on
750 ml chicken broth
350 ml coconut milkfrom ¼ coconut
2 lemongrass (white parts only), crushed
5 lime leaves, midribs removed
4 1/4 teaspoons salt
2 3/4 teaspoons sugar
1 scallion, sliced for topping
2 celeries, sliced for topping
2 tablespoons frying oil
Spicy Paste Ingredients:
8 cloves shallot
2 cloves garlic
3 cm turmeric,toasted
2 cm ginger
1/2 tablespoon coriander seeds
1/2 teaspoon white pepper powder
1/4 teaspoon cumin
4 curly red chili peppers
1 teaspoon shrimp paste, toasted
Grind all paste ingredients with mortar and pestle.
Additional ingredients:
4 Ketupat (compressed rice cake wrapped in young coconut leaf)
1 tablespoon dried shrimp paste
2 hard-cooked eggs, halved.
200 gram boiled glass noodles
1. Sauté ground spices blend, lemongrasses, and lime leaves until fragrant. Add chicken and shrimp. Stir it well. Add chicken stock. Bring them to boil.
2. Add in coconut milk. Keep stirring it until it boils. Add in salt and sugar. Cook it until well done. Remove it from heat.
3. Serve Laksa Betawi (Betawi Spicy Chicken and Shrimp in Coconut Milk Soup) with additional ingredients and toppings.
