Traditional Sarawak Laksa 传统砂拉越叻沙

by Angie Liew
Traditional Sarawak Laksa Recipe - Feature Photo

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How To Make Traditional Sarawak Laksa Recipe

Traditional Sarawak laksa is a famous Sarawak noodle dish which looks like the normal curry laksa. However, the Sarawak’s version of this dish is slightly subtler compared to the normal curry laksa. It is made using a laksa paste consisting of sambal belacan, tamarind, lemongrass, herbs and spices with a little coconut milk. Hence, it has a fine balance of aromatic herbs and spices with a subtle hint of sourish and chili note and not overly rich and creamy.

Traditional Sarawak Laksa

A typical bowl of Traditional Sarawak Laksa usually consists of rice vermicelli, omelette strips, shredded chicken, beansprouts, prawns, fresh coriander and lime. I have included yellow noodles in this recipe just for variety though. Be sure to use a good brand store-bought laksa paste if you aren’t making your own to ensure a delectable potion of its reddish-brown broth, which can be so fulfilling and addictive. Enjoy!

 

Traditional Sarawak Laksa 传统砂拉越叻沙

Traditional Sarawak Laksa 传统砂拉越叻沙

Huang Kitchen Traditional Sarawak Laksa Recipe Ingredients List 传统砂拉越叻沙食谱材料表

Traditional Sarawak Laksa Recipe Ingredients List 砂拉越叻沙食谱材料表

Traditional Sarawak Laksa 传统砂拉越叻沙

Recipe by Huang Kitchen, Angie Liew
A typical bowl of Traditional Sarawak Laksa usually consists of rice vermicelli, omelette strips, shredded chicken, beansprouts, prawns, fresh coriander and lime. It is a famous Sarawak noodle dish which looks like the normal curry laksa. However, the Sarawak's version of this dish is slightly subtler compared to the normal curry laksa.
Prep Time1 hr
Cook Time2 hrs
Total Time3 hrs
Course: Noodles & Pasta, Soups & Stews
Cuisine: Asian, Malaysian
Keyword: noodles
Servings: 6 people

Ingredients

  • 300 grams rice vermicelli, pre soak till just soft
  • 300 grams yellow noodles
  • 300 grams sarawak laksa paste, store bought
  • 300 grams beansprouts
  • 300 grams prawns, shelled and deveined
  • 200 grams chicken breast meat
  • 2.5 litres chicken broth, or water
  • 200 grams Thick coconut milk
  • 2 eggs, lightly beaten to make omelette
  • 6 calamansi, cut in halves
  • 1 tbsp salt, to taste
  • 1 tsp sugar, to taste
  • 1 bunch mint leaves, for garnish
  • 1 bunch coriander leaves, for garnish
  • 3 red chillies, for garnish

    Instructions

    • Traditional Sarawak Laksa - ingredients
      Have ready all ingredients needed to make this traditional sarawak laksa.
    • Traditional Sarawak Laksa - cook prawns
      First, cook the prawns in boiling water for 3 to 6 minutes until they turn pink.
    • Traditional Sarawak Laksa - peel prawns
      Peel and devein the prawns, reserving the heads and shells for cooking the laksa stock.
    • Traditional Sarawak Laksa - poach chicken breast
      Then poach chicken breast meat in a pot of water / chicken broth and then take it out.
    • Traditional Sarawak Laksa recipe - shred chicken meat
      Once cooled, shred the chicken meat and set aside.
    • Traditional Sarawak Laksa - add sarawak laksa paste
      Add the laksa prawn paste into the pot of chicken broth.
    • Traditional Sarawak Laksa - add prawn shells
      Then add in the prawn shells into the stock and bring to a boil. The more prawn shells you add, the tastier the broth.
    • Traditional Sarawak Laksa - simmer prawn broth
      Cover and on low heat, allow to simmer for 30 minutes.
    • Traditional Sarawak Laksa recipe - sieve laksa stock
      Then, sieve the laksa spices and prawn shells out of the stock. You will get a lovely prawn and chicken laksa stock.
    • Traditional Sarawak Laksa - boil laksa stock
      Bring the laksa stock to a boil again.
    • Traditional Sarawak Laksa - add coconut milk
      Then, add coconut milk and stir well. Cook for another 5 minutes.
    • Traditional Sarawak Laksa - season
      Taste and season with salt and sugar. And we're done cooking the laksa broth.
    • Traditional Sarawak Laksa - blanch noodles
      Next, blanch briefly the rice vermicelli and noodles in boiling water for a minute and drain well before serving.
    • Traditional Sarawak Laksa - blanch beansprout
      Then, blanch the bean sprouts for a minute. Drained and set aside.
    • Traditional Sarawak Laksa - fry egg
      Beat eggs and fry them thinly on a frying pan.
    • Traditional Sarawak Laksa - cut omelette strips
      Cut into strips and set aside.
    • Traditional Sarawak Laksa - cut coriander
      Pluck mint leaves and cut coarsely coriander leaves for garnishing and set aside.
    • Traditional Sarawak Laksa - cut chilli
      Cut red chillies into long strips, for colours. Set aside. And we're done. Time to assemble everything together.
    • Traditional Sarawak Laksa recipe - enjoy
      Place the noodles in a bowl, add chicken strips, omelette strips, prawns and bean sprouts. Then pour the hot laksa soup over the ingredients. Garnish with coriander and mint leaves, and then a squeeze of lime. As always, ENJOY!

Enjoy!

Notes

It's best to blanch bean sprouts just before serving or can be served fresh.
It is important to make a good chicken and prawn stock to go with the laksa paste. Otherwise, the laksa soup will just be spicy but flavourless.
Because the paste has a lot of herbs and spices, it needs to be strained before serving.

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