Manado-style Laoka

Ingredients

In this adaptation, we incorporate the distinct flavors of Manado cuisine into the traditional Malagasy Laoka. The original dish from Malagasy cuisine typically uses local spices and ingredients, while Manado cuisine is known for its fiery and aromatic flavors. By infusing the dish with Manado spices like lemongrass, ginger, and chili, we create a unique fusion that pays homage to both culinary traditions. We alse have the original recipe for Laoka, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 red chilies, sliced 2 red chilies, sliced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the minced garlic and chopped onion to the pan and sauté until fragrant and golden.
3. 3.
   Add the lemongrass, grated ginger, turmeric powder, and sliced red chilies to the pan. Stir well to combine the spices with the aromatics.
4. 4.
   Add the chicken or beef to the pan and cook until browned on all sides.
5. 5.
   Pour in the coconut milk, fish sauce, and tamarind paste. Stir to combine all the ingredients.
6. 6.
   Reduce the heat to low and let the dish simmer for about 30 minutes, or until the meat is tender and the flavors have melded together.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.
9. 9.
   Serve the Manado-style Laoka hot with steamed rice.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife before adding them to the dish.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra kick of heat, add more sliced red chilies to the dish.
• Adjust the amount of chili according to your spice preference.
• Marinating the meat in the spice mixture for a few hours before cooking can enhance the flavors.
• Serve the Manado-style Laoka with a side of sambal, a spicy Indonesian chili paste, for an added burst of flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Manado-style Laoka hot with a generous portion of steamed rice. The fragrant and spicy flavors of the dish pair perfectly with the fluffy rice, allowing you to fully enjoy the rich sauce.

Presentation advice

Garnish the Manado-style Laoka with a sprinkle of fresh cilantro to add a pop of color to the dish. Serve it in a shallow bowl to showcase the vibrant sauce and tender meat. Accompany the dish with a side of steamed vegetables for a well-rounded and visually appealing presentation.