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Laksa Sarawak uses rice vermicelli as the noodles. This dish comes from the Land of the Hornbills (Bumi Kenyalang) in East Malaysia in Borneo. Instead of fish, chicken is used to make the stock for gravy.Gravy: Spicy paste (blend all ingredients below to a fine paste):Garnish:Method:-
Heat oil and sauteed spicy paste until fragrant. -
Cook until oil separates (naik minyak). -
Add in water, chicken and prawns. Cook until boiling. -
Slowly pour in coconut over slow fire. -
Stir slowly and add in salt and sugar to taste. -
Add in tau fook to the gravy. -
Serve with blanced vermicilli and garnish. Back to the top of Laksa SarawakBack to the page of Types of Laksa Back to the homepage of Pickles and Spices

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