Molecular Gastronomy Laksa

Ingredients

While the original Laksa is a hearty noodle soup, this molecular gastronomy version deconstructs the dish, transforming it into a visually captivating and multi-textured creation. The flavors remain true to the traditional recipe, but the presentation and techniques used are entirely unique, showcasing the possibilities of molecular gastronomy. We alse have the original recipe for Laksa, so you can check it out.

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 200g (7 oz) prawns, peeled and deveined 200g (7 oz) prawns, peeled and deveined
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 200g (7 oz) tofu, cubed 200g (7 oz) tofu, cubed
• 4 eggs 4 eggs
• 1 liter (4 cups) chicken stock 1 liter (4 cups) chicken stock
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 2 tablespoons laksa paste 2 tablespoons laksa paste
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, bean sprouts, and lime wedges for garnish Fresh cilantro, bean sprouts, and lime wedges for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the laksa paste and cook for 2 minutes until fragrant.
3. 3.
   Add the chicken stock, coconut milk, fish sauce, tamarind paste, and palm sugar to the pot. Bring to a simmer and let it cook for 10 minutes.
4. 4.
   Meanwhile, prepare the eggs by separating the yolks from the whites. Set aside.
5. 5.
   In a separate pan, cook the prawns, chicken, and tofu until cooked through. Set aside.
6. 6.
   Using a molecular gastronomy technique, create gel-like spheres from the laksa broth by using sodium alginate and calcium chloride. Drop small portions of the broth into a calcium chloride bath and let them set for a few minutes.
7. 7.
   Assemble the dish by placing the cooked rice noodles, prawns, chicken, and tofu in a bowl. Add the laksa broth spheres and garnish with fresh cilantro, bean sprouts, and lime wedges.
8. 8.
   Just before serving, carefully place the egg yolks on top of the dish, allowing them to add a creamy richness when broken.

Treat your ingredients with care...

• Rice noodles — Cook according to package instructions, ensuring they are al dente for the best texture in the dish.
• Laksa paste — Adjust the amount according to your desired level of spiciness.
• Tamarind paste — If unavailable, substitute with lime juice for a tangy flavor.
• Sodium alginate and calcium chloride — Follow the instructions provided with the molecular gastronomy kit for creating the laksa broth spheres.
• Egg yolks — Handle with care when placing them on top of the dish to avoid breaking them prematurely.

Tips & Tricks

• Experiment with different molecular gastronomy techniques to create unique textures and presentations.
• Enhance the laksa flavor by adding a touch of lemongrass or kaffir lime leaves to the broth.
• For a vegetarian version, omit the prawns and chicken, and replace them with mushrooms and additional tofu.
• Serve the laksa in individual glass bowls to showcase the vibrant colors and layers of the dish.
• Pair this molecular gastronomy laksa with a crisp and refreshing white wine to complement the complex flavors.

Serving advice

Serve the deconstructed laksa as a main course, allowing each guest to mix the components together before enjoying. Encourage them to break the egg yolks and let the creamy richness blend with the other elements of the dish.

Presentation advice

Present the dish in a visually appealing manner by arranging the rice noodles, prawns, chicken, tofu, and laksa broth spheres in an artful composition. Garnish with fresh cilantro, bean sprouts, and lime wedges for a pop of color.