WHEN it comes to Sarawak Laksa, the broth is the centrepiece. It is a flavorful flavourful and aromatic dish cooked with 'sambal belacan' (chilli shrimp paste), garlic, lemongrass, galangal, and other spices. Coconut milk is commonly used to give the soup a creamy texture.
Noodles: Vermicelli noodles, or thin and round rice noodles, are commonly used in this meal. The noodles are often cooked separately and then mixed with the broth before serving.
Sarawak Laksa typically contains prawns/shrimp, shredded chicken, and occasionally pieces of omelette or other meats. The prawns' shells are frequently kept on to enhance the flavour of the broth.
Garnishing: A variety of garnishes are used to enhance the flavour and texture of the food. Fresh coriander, lime wedges, bean sprouts, and, on occasion, shredded egg or lime leaves are popular garnishes.
Condiments: Diners frequently modify their Sarawak Laksa with condiments such as 'sambal' (chilli paste) and a squeeze of lime based on their desired spice level and taste.
It's important to note that there can be variations in the recipe from one place to another, and personal preferences also play a role in the preparation of Sarawak Laksa. It's a beloved dish in Sarawak and has gained popularity in other parts of Malaysia and beyond due to its unique and delicious flavour profile. If you have the chance to visit Sarawak, trying the local Sarawak Laksa is highly recommended.
Here's a simplified recipe for making Sarawak Laksa at home:
INGREDIENTS
For the Laksa Paste:
10 shallots
5 cloves garlic
2 stalks lemongrass (white part only)
2 inches galangal, sliced
10 dried red chillies (soaked in hot water)
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon belacan (shrimp paste)
1 cup chicken broth (for blending)
For the Laksa Broth:
2 tablespoons oil
Laksa paste (from above)
1 litre chicken broth
400 ml coconut milk
Salt and sugar to taste
Other Ingredients:
Rice vermicelli noodles, cooked according to package instructions
Cooked chicken, shredded
Cooked prawns, peeled and deveined
Bean sprouts
Hard-boiled eggs, sliced
Fresh coriander leaves
Lime wedges
COOKING INSTRUCTIONS
Prepare the Laksa Paste:
1.In a blender, combine shallots, garlic, lemongrass, galangal, soaked dried red chillies, ground coriander, ground cumin, belacan, and chicken broth.
2.Blend until you get a smooth paste.
Cook the Laksa Broth:
1.Heat oil in a pot and sauté the laksa paste until fragrant.
2.Add chicken broth and bring to a simmer.
3.Pour in coconut milk, stirring well.
4.Season with salt and sugar to taste.
5.Simmer for 15 - 20 minutes, allowing the flavours to meld.
Assemble the Laksa Bowls:
1.Prepare rice vermicelli noodles according to package instructions.
2.Place a portion of cooked noodles in each serving bowl.
3.Add shredded chicken and prawns on top of the noodles.
4.Ladle the hot laksa broth over the noodles and toppings.
Enjoy your homemade Sarawak Laksa, a delicious and flavorful dish that brings the taste of Sarawak to your kitchen! Adjust the spice level and toppings according to your preference.
