Laksa Betawi Recipe

Ingredients

• 250g vermicelli noodles, soaked and drained
• 200g bean sprouts, blanched
• 4 hard-boiled eggs, halved
• 100g Indonesian basil (kemangi)
• 100g fried shallots (bawang goreng)
• 500g chicken, cut into pieces
• 2 litres coconut milk (medium thickness)
• 2 lemongrass stalks, bruised
• 3 kaffir lime leaves
• 2 salam leaves (Indonesian bay leaves, optional)
• 2 tbsp cooking oil
• Salt to taste

Spice Paste (Haluskan)

• 8 shallots
• 4 cloves garlic
• 3 cm ginger
• 3 cm turmeric
• 2 cm galangal
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 3 candlenuts, roasted
• 5 red chilies (adjust to taste)
• 1 tsp shrimp paste (terasi), roasted

Cooking Instructions

1. Heat oil in a pot. Sauté the ground spice paste until fragrant.
2. Add chicken pieces, lemongrass, kaffir lime leaves, and salam leaves. Cook until chicken changes color.
3. Pour in coconut milk. Bring to a boil, then reduce heat and simmer until chicken is cooked through and tender, stirring occasionally to prevent the coconut milk from curdling. Remove chicken, shred it, and set aside.
4. Season the soup with salt to taste.
5. To serve, place a portion of vermicelli noodles and blanched bean sprouts in a bowl.
6. Arrange shredded chicken, hard-boiled egg halves, and Indonesian basil on top.
7. Ladle the hot Laksa Betawi soup over the ingredients.
8. Garnish with fried shallots.