Those looking for a hearty iftar (breaking-of-the-fast meal) may want to cook this special laksa created by Arcad Fadillah, chef de cuisine at Spectrum restaurant at the Fairmont Jakarta hotel.
“Laksa is an easy and quick [meal to make]. As long as you have the ingredients,” Arcad told The Jakarta Post.
Though the recipe uses bihun (rice noodles), Arcad said it could be substituted with other types of noodles, such as kwetiau (flat rice noodles) or Cantonese noodles.
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- 5 shallots
- 3 garlic cloves
- 3 candle nuts
- 2 cm turmeric
- 1 tbsp coriander
- 5 red chilies
- 15 grams of a mix of dried shrimp and dried fish
- 1 cm ginger
- 1 cm galangal
- 2 kaffir lime leaves
- 1 lemongrass
- 1 small size chicken breast
- 5 tiger prawns
- 2 baby bok choy
- 200 ml coconut milk
- Salt and pepper for seasoning
- 200 ml coconut cream
- 50 grams bihun, soak in a cold water and drain
- 1 hard-boiled egg
- 25 grams bean sprout, clean and pour with hot water
- 3 kemangi (sweet Thai basil) leaves
- To create the laksa paste, put all the ingredients in a blender. Blend well.
- Heat oil in a wok or pan. Add the kaffir lime leaves, lemon grass and laksa paste. Stir until fragrant. Add a bit of water and continue to stir.
- Add chicken breast and prawns. Add a bit of water and stir until the chicken breast and prawns are half cooked.
- Add coconut milk and a pinch of salt and pepper. Stir well.
- Add baby bok choy and coconut cream. Stir until it is boiled. Set aside.
- In a bowl, put the bihun, hard-boiled egg and bean sprout.
- Pour the laksa soup and garnish with kemangi leaves.