Laksa Bogor Recipe

Ingredients

• 150g rice vermicelli (bihun), blanched
• 100g glass noodles (soun), blanched
• 200g bean sprouts, blanched
• 100g basil leaves
• 50g Chinese celery, chopped
• 500g chicken or beef, boiled and shredded (optional)
• 2 hard-boiled eggs, halved
• Fried shallots for garnish
• Emping (melinjo crackers) for garnish

For the Gravy:

• 2 tablespoons cooking oil
• 3 cloves garlic, minced
• 5 shallots, minced
• 3 cm ginger, crushed
• 2 cm galangal, crushed
• 2 stalks lemongrass, bruised
• 3 salam leaves (Indonesian bay leaves)
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon white pepper powder
• 1 liter coconut milk (medium thickness)
• Salt to taste
• Sugar to taste

Instructions

1. Heat oil in a pot. Sauté minced garlic and shallots until fragrant.
2. Add crushed ginger, galangal, bruised lemongrass, and salam leaves. Stir-fry until aromatic.
3. Add turmeric powder, coriander powder, cumin powder, and white pepper powder. Stir well for about 1 minute.
4. Pour in the coconut milk. Bring to a simmer over medium heat, stirring constantly to prevent the coconut milk from curdling.
5. Season with salt and sugar to taste. Continue to cook until the gravy thickens slightly and the flavors meld. Remove from heat.
6. To serve, arrange blanched rice vermicelli, glass noodles, bean sprouts, basil leaves, and chopped Chinese celery in a bowl.
7. Add shredded chicken or beef (if using) and half a hard-boiled egg.
8. Ladle the hot coconut milk gravy generously over the ingredients.
9. Garnish with fried shallots and serve with emping crackers.