Sarawak Laksa

Sarawak laksa  comes from the Malaysian state Sarawak, on the island of Borneo.  It is actually very different from the curry laksa as the soup contains no curry at all. It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelet strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.

The recipe Sarawak laksa paste is a family-guarded secret. However packaged Sarawak laksa paste is readily available in local supermarkets in Sarawak.  The shallow brand laksa paste is considered to be the closest to the original Sarawak laksa paste. 

Sarawak Laska (3 serving)

Ingredients

For laksa broth

1 small package of Shallow brand Sarawak paste
Chicken with bones
1/2 kg prawns
1 can coconut milk
Salt and pepper to taste

Garnising

Bean sprouts, blanched for 5 seconds
Cilantro leaves for garnishing
Eggs, beaten and made into thin omelet and sliced
Lime wedges to serves
Cut chillies
Condiment of shrimp chilli paste (Optional)

You will also need rice vermicelli, soaked in warm water for 10 minutes or so and drained

Method:

1. Bring 1 1/2 litre of water to a boil and add chicken. Boil, then cover and simmer for 35 - 40 minutes. Remove chicken and submerge in cold water. Pull chicken meat off the bones and shred into pieces. 

2. Poach prawns in the chicken stock, remove and allow to cool.

3. Peel shells off the prawns and set shells aside. 

4. Return chicken bones and prawn shells together with the laska paste to the pot of broth and simmer slowly for an hour.

5. While broth is simmering, prepare the other ingredients for garnishing.

6. Strain broth to remove all solids, add coconut milk and cook for a further 5 minutes.  Season to taste. 

7. Place rice vermicelli, blanched bean sprouts, chicken, prawns and omelet in individual bowls, then ladle some broth over. Top with cut chillies, cilantro leaves and serve with a wedge of lime and sambal belacan condiment.