Laksa Curry Sarawak
Laksa Curry Sarawak

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, laksa curry sarawak. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Laksa Curry Sarawak is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Laksa Curry Sarawak is something that I have loved my whole life.

Great recipe for Laksa Curry Sarawak. Many varieties of laksa in Malaysia. From Penang we have Asam Laksa and Curry Mee. In Melaka we have Nyonya Laksa and Laksa Johor.

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

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

It is made using a laksa paste consisting of sambal belacan, tamarind, lemongrass, herbs and spices with a little coconut milk. 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. Sarawak laska is a combination of the two, where coconut milk is used, as well as tamarind paste.

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.
  5. Ready to serve and ENJOY!

Asam laska does not contain coconut milk, and it uses tamarind paste, which gives it a more sour/acidic taste. Sarawak laska is a combination of the two, where coconut milk is used, as well as tamarind paste. This Sarawak-style laksa is somewhat of a hybrid version with both asam (sour/tamarind) and curry/coconut flavour. Tamarind is a sticky, fibrous, brown pod-like fruit with a pulp that is commonly used in cuisines such as Thai and Indian. Sarawak Laksa is unique in its taste incomparable to all the curry laksa of this world!

So that is going to wrap this up for this exceptional food laksa curry sarawak recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!