Craving for Some Sarawak Laksa?
If you love hot and spicy food, then on your next trip to Sarawak, you must not miss the famous Sarawak Laksa. What food is it actually?
Famous Sarawak Laksa
Well, it is actually rice vermicelli mixed with prawn or shrimp paste, topped with fried eggs that are cut into thin slices, blanched bean sprouts, steamed soft chicken slices and juicy tender prawns. Once all the ingredients are mixed together with thick Laksa gravy poured over it and ready to be served, you may want to squeeze a little lime over it and garnished with coriander leaves. You may also want to add in some “belachan” (spicy shrimp paste) before you consume it.
Belachan is a popular ingredient in South East Asia. It is commonly used in South East Asia and Southern Chinese cuisines as a shrimp paste or shrimp sauce. In Indonesia, belachan is known as terasi, ngapi in Burma, kapi in Thailand and mam tom in Vietnam.
Now you can easily cook this much-loved authentic Sarawakian dish at home by using the Hj Manan Laksa Sarawak paste. Buy online. The products are simmered and cooked over a traditional wood fire to retain their original taste and flavour.
The Laksa paste price is only RM15.00 for two packs (1 unit). The price is including packaging and postal (poslaju; within Malaysia). I pack can serve 5-6 person per meal. I will send my bank account number once received your order. Once you bank in the money, I will deliver your order by poslaju on the next day.
How to prepare Mee Laksa Sarawak
Ingredients
1 pek (200g) perencah laksa ‘HJ MANAN’ (laksa paste)
500g prawns (prawn)
1 piece of chicken breasts (can use Chicken Cubes)
1 pack Mi Hyun (soft luscious rice vermicelli) bean sprouts
500g (bean sprouts)
500ml coconut milk (coconut milk)
Salt to taste (salt)
Coriander leaves (coriander Leafs)
4 chicken eggs (dadar shreds)
2 stems lemon grass (lemon grass)
Method
Beat eggs and fry them thinly on a frying pan. Cut into strips. Set aside.
Boil 4 litres of water in a stock pot. Upon boiling, add 2 teaspoons of salt followed by prawns. Boil the prawns till they start to float indicating that they are cooked. Remove the prawns and let it cool.
Separately, boil 4 litres of water in another stock pot. Upon boiling, add 2 teaspooons of salt followed by the chicken. Boil till chicken is thoroughly cooked. Remove chicken and let it cool.
Remove head and shell from prawn. Put back the head and shell into the first pot, cover lid and continue boiling for at least 2 hours on medium heat. Place prawn aside.
Remove chicken meat from bones and shred the meat using fingers. Put back the chicken bones into the second pot, cover lid and continue boiling for at least 2 hours on medium heat. Place shredded chicken meat aside.
Once both stock are cooked, remove heads and shells of prawns as well as chicken bones. Combine the stock into one pot. Add Sarawak Laksa paste and let it boil at medium to high heat for at least 30 minutes.
Using freshly boiled water, blanch the beansprouts in 3 batches for 1 minute each. Drain beansprouts and set aside.
Next, cook the pre-soaked beehoon in 4 to 5 batches by blanching them in boiling water for at least 1 minute. Drain and set aside.
After the Sarawak Laksa paste has been left boiling for at least 30 minutes, turn off heat and sieve and remove the spice from the stock. Bring the stock (now laksa soup) to boil again. Turn off heat and add coconut milk gradually whilst stirring. Add salt and sugar to taste.
To serve, first place cooked beehoon on a bowl. Add beansprouts, shredded chicken, prawns and egg strips. Then pour the laksa soup over the ingredients.
Garnish with coriander leaves and squeeze a lime over the soup before eating.
It is not recommended that the laksa be kept overnight as coconut milk is used.
1 pek (200g) perencah laksa ‘HJ MANAN’ (laksa paste)
500g prawns (prawn)
1 piece of chicken breasts (can use Chicken Cubes)
1 pack Mi Hyun (soft luscious rice vermicelli) bean sprouts
500g (bean sprouts)
500ml coconut milk (coconut milk)
Salt to taste (salt)
Coriander leaves (coriander Leafs)
4 chicken eggs (dadar shreds)
2 stems lemon grass (lemon grass)
Method
Beat eggs and fry them thinly on a frying pan. Cut into strips. Set aside.
Boil 4 litres of water in a stock pot. Upon boiling, add 2 teaspoons of salt followed by prawns. Boil the prawns till they start to float indicating that they are cooked. Remove the prawns and let it cool.
Separately, boil 4 litres of water in another stock pot. Upon boiling, add 2 teaspooons of salt followed by the chicken. Boil till chicken is thoroughly cooked. Remove chicken and let it cool.
Remove head and shell from prawn. Put back the head and shell into the first pot, cover lid and continue boiling for at least 2 hours on medium heat. Place prawn aside.
Remove chicken meat from bones and shred the meat using fingers. Put back the chicken bones into the second pot, cover lid and continue boiling for at least 2 hours on medium heat. Place shredded chicken meat aside.
Once both stock are cooked, remove heads and shells of prawns as well as chicken bones. Combine the stock into one pot. Add Sarawak Laksa paste and let it boil at medium to high heat for at least 30 minutes.
Using freshly boiled water, blanch the beansprouts in 3 batches for 1 minute each. Drain beansprouts and set aside.
Next, cook the pre-soaked beehoon in 4 to 5 batches by blanching them in boiling water for at least 1 minute. Drain and set aside.
After the Sarawak Laksa paste has been left boiling for at least 30 minutes, turn off heat and sieve and remove the spice from the stock. Bring the stock (now laksa soup) to boil again. Turn off heat and add coconut milk gradually whilst stirring. Add salt and sugar to taste.
To serve, first place cooked beehoon on a bowl. Add beansprouts, shredded chicken, prawns and egg strips. Then pour the laksa soup over the ingredients.
Garnish with coriander leaves and squeeze a lime over the soup before eating.
It is not recommended that the laksa be kept overnight as coconut milk is used.
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