Laksa Sarawak

LAKSA SARAWAK

• Sarawak laksa (Malay: Laksa Sarawak) comes from the Malaysian state Sarawak, on the island of Borneo. It is actually very different from the curry laksa as the soup contains no curry at all. It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.

  Laksa Sarawak is a famous Sarawak Food which looks like curry. But it is not same as normal curry. Therefore I am going to share the Recipe of Laksa Sarawak so that everyone know how to cook the Laksa Sarawak.

First of all, you need to prepare all the ingredients needed for cooking Laksa Sarawak as following:



Ingredients:

• 1 small coconut
• 1/2 kg of bean sprouts
• 1 packet noodles, bee hoon
• 1 large packet of seasoning laksa (available in supermarkets)
• 1/2 kg chicken (chicken bones for broth follow love)
• 1/2 kg prawns
• 3 chicken eggs
• coriander leaves
• lime

Sambal:

• 2-3 teaspoons crushed dried chillies
• red and white onions follow like
• of shrimp paste 1/2 box of matches
• cooking oil to saute

 If all the ingredients ready then can start cooking Laksa Sarawak!

1. Put 5 cups of boiled water chicken bones together chicken into the pot.
2. Boil the chicken until cooked then lifted.
3. Put of shrimp boil kemudain lifted.
4. Put Sarawak Laksa pastes together last broth, stew over low heat for 20 minutes.
5. While waiting, blanched bean sprouts and noodles last. Fried egg omelet, peeled shrimp and peel chicken. Set aside.
6. Squeeze milk of 4 to 5 cups of follow love.
7. Bee-hoon may now serve together in the shredded chicken earlier, shrimp, bean sprouts, scrambled egg and coriander, lime and chilli. Gravy by gravy laksa is provided above.
   
   
   Done.