The PERFECT Homemade Laksa Sarawak Recipe - Full Guide

Laksa Sarawak has a unique taste of sweet, sour, salty, spicy with a hint of nutty and a rich aroma of spices.

According to the local, Laksa Sarawak began from a Chinese Teochew when he first started selling

noodle dish along Kuching’s Carpenter Street in 1945. By far this brand Burung Helang is considered the most popular since it began producing commercially in 1960s. Since then many more company has come up with their own brand. 

Some brands like this one uses reduce paste. Using this type of paste means the cooking process is shorten because you no longer need to use a strainer to sieved out the soup.

We do not have any favorite brand but the less spicy brand wins our vote.

A perfectly good Laksa Sarawak soup must not be diluted with water or coconut milk. However each person has his own preference. Feel free to adjust it to your taste. The ratio that we always use is  900ml water / 300g paste/ 200ml coconut milk/ 1 cube chicken stock

This quantity is enough to serve 3 bowls of Laksa 

Sarawak Laksa is not complete without its 2 side dish, Sambal Belacan and Lime

To make a simple sambal paste, you need

INGREDIENT

4 garlic

3 chilies

1 onion

20g shrimp paste

100ml water.

50ml Oil

Grind to paste.

Fry with the sambal paste until the oil separates.

Laksa Sarawak has always partnered with RICE NOODLES or Rice Vermicelli. Boil a handful until cooked then set aside.

One of the must have toppings for Laksa Sarawak is Bean Sprout. Blanch them for a minute and put aside.

 Seasoned 2 eggs. Fry, Cut and set aside

 

Sliced some coriander leafs

 

We boil half a chicken breast. Shred the cooked chicken.

 

Before we cooked our prawns, use a toothpick to remove the prawn vein. Place prawns in the same boiling water of the chicken.

If you are using Laksa Sarawak Paste which requires no sieving then we suggest to add one lemongrass and galangal. The herbs will help to remove the briny smell of the prawns and chicken.

If you are using the ordinary Laksa Sarawak Paste then no extra herbs is needed. This type of Paste is full of spices which you can see as you do strain it out. They are strong enough to remove all briny smell.

Keep the chicken and prawn stock water to make the soup

Now its time to prepare the soup.

Fry some shallots and garlic until brown then add the paste. Fry the paste until you can smell the fragrant.

Pour 1 Litre of prawn chicken water.

Bring to boil then add 10g of shrimp paste and a cube of chicken stock. Add in sugar and salt. Adjust it to your taste.

After boiling for 15 minutes...sieved out the spices using a strainer.

Pour in 200ml coconut and bring the soup to a simmer.

Scoop the soup on to your noodles. Add toppings and it is ready to be eaten.

Watch our Laksa Sarawak video