Sarawak Laksa

Flavourful as local herbs and spices go, laksa is spawned off the peranakan culture, and has long since grown into the hearts and stomachs of food-loving locals and expatriats alike. The various cultures and areas in which laksa is served have, through the ages, resulted in variants being born to suit the flavours and tastebuds of the locals. This particular recipe is a variant that hails from Sarawak, and is one of the Four Points by Sheraton's best-selling signature dishes.

 

SERVES: 4

INGREDIENTS:

2 litres water

280 g Sarawak laksa paste

450 g prawn shells

1 litre coconut milk

450 g chicken breasts meat

2 eggs

1 pack vermicelli, soaked to soften

300 g prawns, peeled, de-veined

150 g bean sprouts, blanched

10 g coriander leaves

200 g calamansi, halved

20 g salt

40 g sugar

pepper

 

METHOD:

1. Combine water, laksa paste, and prawn shells and boil for 90 minutes.

2. Meanwhile, poach the chicken breast in lightly-salted water, then shred roughly.

3. Lightly beat the eggs with a pinch of salt and pepper. Heat some oil in a frying pan, then pour in the beaten eggs, carefully swirling the mixture around to get a thin, crepe-like layer. Once the omelette has cooked, remove it from the pan, fold over, and cut into strips.

4. Strain the stock, then add coconut milk. Season to taste with salt and sugar.

5. Blanch the vermicelli along with the fresh prawns.

6. Pour the laksa gravy over the vermicelli. Garnish with prawns, shredded chicken, egg-strips, bean-sprouts, coriander leaves and calamansi. Serve immediately.

 

SARAWAK LAKSA PASTE

300 g fresh galangal

150 g candlenut

90 g peanut

250 g shallot

100 g garlic

70 g dry chili

20 g salt

150 ml cooking oil

10 g nutmeg

 

METHOD:

1. Grind all the ingredients except the oil until fine.

2. Heat up the oil in a wok and add all the ingredients. Slowly sauté until the paste is well cooked.

 

Recipe by Chef Jutem Tajo.

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