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Laksa Sarawak

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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:

• 2 litres coconut milk
• 4 litres water
• 1/2 chicken (cut into pieces)
• 50g small prawns
• 10 pcs of fried tau fook (deep fried soy bean curd)
• 2tbs cooking oil

Spicy paste (blend all ingredients below to a fine paste):

• 10 shallots
• 5 cloves of garlic
• 2 cm gelangal
• 5 candle nuts
• 3 lemon grass
• 2 cm belachan (dried shrimp paste)
• 10 stalks of dried chillies
• 1 tsp cinnamon powder

Garnish:

• Cucumber (deseeded and cut into long strips)
• Red chillies (sliced)
• Big onion (sliced)
• Sesame seed
• Lime wedges
• Sliced fish cakes
• Sliced omelette

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.

There are other types of Laksa:

• Penang Asam Laksa
• Laksa Johor
• Laksa Sarawak
• Laksa Nyonya Melaka
• Tom Yam Laksa

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