Laksa Curry Sarawak
Laksa Curry Sarawak

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, laksa curry sarawak. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Laksa Curry Sarawak is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Laksa Curry Sarawak is something that I’ve loved my whole life. They’re nice and they look wonderful.

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. Asam laska does not contain coconut milk, and it uses tamarind paste, which gives it a more sour/acidic taste.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook laksa curry sarawak using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Laksa Curry Sarawak:
  1. Prepare Chicken carcass bone
  2. Make ready Chicken breast / drumstick
  3. Prepare Prawns medium size
  4. Take Fish balls
  5. Make ready slices Fish cake
  6. Get Laksa noodles / mee hoon
  7. Prepare Hard boiled eggs
  8. Make ready leaves Coriander
  9. Get Bean sprouts
  10. Make ready Some onions
  11. Prepare Lime
  12. Make ready Laksa paste
  13. Get Sambal belacan
  14. Make ready Santan / Coconut milk
  15. Get 1 cube chicken stock
  16. Get 1 tsp salt

It is quite different from the curry laksa in that although it contains coconut milk, there is no curry in the soup base. Born in Sarawak on the island of Borneo, this laksa carries a sweet, spicy and slightly smoky profile. The coconut milk base is imbued with galangal, lemongrass, tamarind and sambal belacan, creating a sour broth, tinged with chilli. Here, rice vermicelli noodles may be joined by pork belly, omelette slivers, chicken or prawns.

Instructions to make Laksa Curry Sarawak:
  1. Prepare stock soup base with 2 litres of water in a pot. Add in coriander root and a few pieces of ginger.
  2. 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.
  3. 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.
  4. 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.

The coconut milk base is imbued with galangal, lemongrass, tamarind and sambal belacan, creating a sour broth, tinged with chilli. Here, rice vermicelli noodles may be joined by pork belly, omelette slivers, chicken or prawns. Spicy Laksa Traditional Sarawak laksa is a famous Sarawak beehoon laksa dish is strong in aroma and extremely appetising. It is genuine laksa, not curry laksa, not assam laksa. This recipe was first published in Flavours magazine.

So that is going to wrap this up for this exceptional food laksa curry sarawak recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!