Today I made 'Laksa Sarawak' for lunch. I did not cook anything else.
It is pretty simple to make as long as I assemble the ingredients before I serve the laksa. The only thing is, it takes time to prepare the ingredients :p
Actually Laksa Sarawak is a unique Sarawakian breakfast dish of rice vermicelli in a fragrant soup, topped with juicy prawns, tender chicken slices, bean sprouts and boiled eggs or omelette. It is served with a squeeze of lime and a generous dollop of fiery 'Sambal Belacan'(grounded belacan and chillies) on top of it.
300 grams laksa paste
2 litres chicken stock
1 packet of cocolin santan
400 grams thick vermicelli noodles
Laksa Paste or Sambal Laksa
Cooked Vermicelli Noodles
50 grams beansprouts, blanched
100 grams chicken breast fillet, cooked and shredded
1 kilo prawns, shelled and blanched
4 pieces of 'Tauhu Cakes' fried and slices
Blanched Bean Sprouts
Cooked and Shredded Chicken Breast Fillet
Prawns, shelled and blanched
'Tauhu Cakes' fried and sliced
5-8 eggs cooked and shelled
A couple stalks of 'Daun Sup' chopped or sliced
4 limes, halved
Boiled Eggs, shelled and halved
'Daun Sup', sliced
For the gravy, boil the 'Sambal Laksa' paste in the chicken stock for 20 minutes. Add the coconut milk and stir until well mixed.
Season to taste with salt and ajinomoto and a little bit of sugar(optional).
Soak the dried vermicelli in a pot of hot water.
As soon as soft, place noodles in a sieve to dry.
Scoop some of the noodles in a bowl.
Add the toppings.
Ladle hot laksa gravy over.
Garnish with the boiled egg, daun sup, lime halves and sambal belacan.
Laksa Sarawak is a dish most craved by Sarawakians who are abroad and those who have had a taste of the uniqueness of Laksa Sarawak will always be back for more.