Home » Home Taste Sarawak Laksa 砂拉越叻沙

Home Taste Sarawak Laksa 砂拉越叻沙

by Angie Liew
Homecook Sarawak Laksa

Sarawak laksa originates from the Malaysian state of Sarawak on the island of Borneo. It is a one of the most popular dish when you mention the Hornbill state. A trip to Sarawak is never complete without indulging in a bowl of this spicy and flavourful soup base noodle which looks like curry. However, it does not taste the same as normal curry. It has a chicken and prawn broth base of sambal belacan, tamarind, garlic, galangal, lemongrass and coconut milk, traditionally topped with omelette strips, chicken strips and prawns.

However, I have chosen to use not only rice vermicelli but also yellow noodles together with bean sprouts, fried tofu as well as chicken pieces instead of chicken strips. Also a generous topping of fresh mint leaves as well as a tinge of lime makes this Sarawak laksa ever so refreshing and delicious.

Homecook Sarawak Laksa

Home Taste Sarawak Laksa

Home Taste Sarawak Laksa

Home Taste Sarawak Laksa

Recipe by Huang Kitchen, Angie Liew
Sarawak laksa originates from the Malaysian state of Sarawak on the island of Borneo. It is certainly the most popular dish when you mention the Hornbill state. A trip to Sarawak is never complete without indulging in a bowl of this spicy and flavourful soup base noodle which looks like curry. It however does not taste the same as normal curry. It has a chicken and prawn broth base of sambal belacan, tamarind, garlic, galangal, lemongrass and coconut milk, traditionally topped with omelette strips, chicken strips and prawns. However, I have chosen to use not only rice vermicelli but also yellow noodles together with bean sprouts, fried tofu as well as chicken pieces instead of chicken strips. Also a topping of a generous spread of fresh mint leaves as well as a tinge of lime make this Sarawak laksa ever so refreshing and delicious.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins

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Servings: 6 people

Ingredients
 

  • 300 gram rice vermicelli, pre-soaked till just soft
  • 300 gram yellow noodles
  • 300 gram sarawak laksa paste
  • ½ chicken
  • 300 gram bean sprouts
  • 6 calamansi lime
  • 2.5 litres water
  • 300 gram prawns, medium-sized, with head and shell
  • 200 ml coconut milk, 1 coconut
  • 1 tbsp salt, to taste
  • 1 tsp sugar, to taste
  • 1 stalk mint leave, garnishing

    Instructions
     

    • Homecook Sarawak Laksa
      Boil 1 litre of water in a stock pot. When boiled, add 1/2 teaspoon salt followed by prawns. Remove prawns when cooked. Continue to boil the head and shell of prawns for another 30 minutes. Remove the head and shell, keeping the prawn stock.
    • Homecook Sarawak Laksa
      Separately, boil another 1.5 litre of water in another stock pot. Upon boiling, add 1/2 teaspoon salt and the half chicken. Boil on medium heat till chicken is thoroughly cooked, about 30 minutes.
    • Homecook Sarawak Laksa
      Remove the chicken from the stock, cut into small pieces and set aside.
    • Homecook Sarawak Laksa
      Then add in the sarawak laksa paste into the chicken stock.
    • Homecook Sarawak Laksa
      Mix the paste into the stock.
    • Homecook Sarawak Laksa
      Add in the prawn stock.
    • Homecook Sarawak Laksa
      Using medium to high heat, boil the chicken and prawn stock for at least 30 minutes.
    • Homecook Sarawak Laksa
      Then turn off heat and sieve the stock using a strainer by pouring the stock into another stock pot to remove the spice.
    • Homecook Sarawak Laksa
      Bring the stock (now the laksa soup) to a boil again.
    • Homecook Sarawak Laksa
      Then add in the coconut milk gradually while stirring. Lastly add salt and sugar to taste. And we're done!
    • Homecook Sarawak Laksa
      Using freshly boiled water, blanche the bean sprouts for 1 minute, drain and set aside.
    • Homecook Sarawak Laksa
      Next, cook the pre-soaked meehoon by blanching in the boiling water for 1 minute. Drain and set aside.
    • Homecook Sarawak Laksa
      Then blanched yellow noodles for 1 minute. Drain and set aside.
    • Homecook Sarawak Laksa
      Lastly, blanch some fried tofu in the boiling water, to remove excess oil and then drain well.
    • Homecook Sarawak Laksa
      Put the drained tofu into the laksa soup.
    • Homecook Sarawak Laksa
      To serve, place blanched noodles and rice vermicelli into a bowl. Then add bread sprouts, chicken pieces and prawns.
    • Homecook Sarawak Laksa
      Pour the laksa soup over the noodles and ingredients in the bowl. Top with some fresh mint leaves and squeeze lime juice (optional) over the soup before serving.

Enjoy!

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Notes

For a healthier option:
Substitute coconut milk with evaporated milk or low fat milk.
Scoop away the oil before you use the broth. Leave the broth in refrigerator for about 2 hours and scoop the red oil that has solidified.
Keyword: breakfast, lunch, meehoon, noodles, soup, spicy

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