Laksa Curry Sarawak. Laksa Curry Sarawak Clemence Hoe - Asian Home Cuisine Kuala Lumpur Many varieties of laksa in Malaysia. From Penang we have Asam Laksa and Curry Mee. Curry laksa is a coconut milk-based 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. If you are a curry laksa fan, then you have to try the Sarawak version of this spicy dish. You can cook Laksa Curry Sarawak using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Laksa Curry Sarawak

It's of Chicken carcass bone.
You need of Chicken breast / drumstick.
You need of Prawns medium size.
It's of Fish balls.
It's slices of Fish cake.
Prepare of Laksa noodles / mee hoon.
Prepare of Hard boiled eggs.
Prepare leaves of Coriander.
Prepare of Bean sprouts.
Prepare of Some onions.
It's of Lime.
You need of Laksa paste.
Prepare of Sambal belacan.
Prepare of Santan / Coconut milk.
You need 1 cube of chicken stock.
It's 1 tsp of salt.

Same same laksa in name but the selection of spices and resulting taste profile is very different yet very easy to like. Sarawak Delicacy Laksa & Kolo Mee This recipe was first published in Flavours magazine. Spicy Laksa Traditional Sarawak laksa is a famous Sarawak beehoon laksa dish is strong in aroma and extremely appetising.

Laksa Curry Sarawak step by step

Prepare stock soup base with 2 litres of water in a pot. Add in coriander root and a few pieces of ginger..
Remove the head and shells of some prawns. Stir fry the head and shells of prawns in oil untill aroma. Put the shells into the pot together with the chicken carcass bones and drumsticks or breast meat. Boil it for 15 minutes and let it simmer for another 30 minutes. The prawn meat can sear in a pan till aromatic and set aside for later garnishing..
Add in a pack of laksa paste, coconut or santan milk. Add in 1 cube of chicken and salt to taste. Add in fish balls and fish slices. Let it simmer for 15 minutes. The laksa soup is ready..
Cook some laksa noodles or mee hoon and set in a bowl. Pour in the laksa soup into the cooked noodles. Garnish and decorate the top with bean sprouts, onions, eggs, fish balls, fish slices, prawns, chicken and some sambal belacan. Ready to serve hot..

It is genuine laksa, not curry laksa, not assam laksa. Laksa is probably one of the must eat dishes when you visit Malaysia. However, the laksa serves in West Malaysia is slightly different as compared to how it is served in Sarawak. Sarawak laksa is served with a curry base soup and paired with a special sambal and lime. Sarawak's version of Laksa SARAWAK LAKSA It comes from the Malaysian state Sarawak on the island of Borneo.