Laksa Curry Sarawak
Laksa Curry Sarawak

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, laksa curry sarawak. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Laksa Curry Sarawak is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Laksa Curry Sarawak is something that I’ve 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 begin with this recipe, we must prepare a few components. You can cook laksa curry sarawak using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Laksa Curry Sarawak:
  1. Get Chicken carcass bone
  2. Get Chicken breast / drumstick
  3. Prepare Prawns medium size
  4. Make ready Fish balls
  5. Get slices Fish cake
  6. Prepare Laksa noodles / mee hoon
  7. Take Hard boiled eggs
  8. Make ready leaves Coriander
  9. Take Bean sprouts
  10. Make ready Some onions
  11. Take Lime
  12. Make ready Laksa paste
  13. Take Sambal belacan
  14. Get Santan / Coconut milk
  15. Get 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. Curry laksa on the other hand is more commonly known as curry mee by Penangites, because we use yellow noodle/rice vermicelli instead of laksa noodle.

So that is going to wrap this up for this special 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 at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!