Laksa Curry Sarawak
Laksa Curry Sarawak

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, laksa curry sarawak. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Laksa Curry Sarawak is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Laksa Curry Sarawak is something that I have loved my entire life. They are nice and they look wonderful.

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 particular recipe, we must prepare a few components. You can have laksa curry sarawak using 16 ingredients and 4 steps. Here is how you cook that.

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

It is made using a laksa paste consisting of sambal belacan, tamarind, lemongrass, herbs and spices with a little coconut milk. 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. The curry has a light creaminess and smooth consistency.

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!

Tamarind is a sticky, fibrous, brown pod-like fruit with a pulp that is commonly used in cuisines such as Thai and Indian. The curry has a light creaminess and smooth consistency. It's milder compared to the heavier Singapore and Penang-style which makes it easier on the stomach. 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.

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