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Sarawak Laksa is a famous dish from Sarawak, Malaysia, known for its rich and flavorful broth. It’s a beloved comfort food that combines various spices, coconut milk, and fresh ingredients to create a unique and satisfying meal. This guide will walk you through the ingredients, preparation steps, tips, variations, and caloric content of Sarawak Laksa.
Ingredients:
Laksa Paste:
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 stalks lemongrass, finely chopped
- 2 inches galangal, sliced
- 1 teaspoon shrimp paste
- 2 tablespoons chili paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
Broth:
- 1 liter chicken stock
- 400 ml coconut milk
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Salt to taste
Main Ingredients:
- 300 grams rice vermicelli noodles
- 300 grams chicken breast, boiled and shredded
- 200 grams prawns, peeled and deveined
- 2 boiled eggs, halved
- Bean sprouts, blanched
- Fresh coriander leaves
- Lime wedges
Garnishes:
- 1 red chili, sliced
- Fried shallots
- Fresh cilantro leaves
Preparation Steps:
Making the Laksa Paste:
- Heat vegetable oil in a pan over medium heat.
- Add chopped onion, garlic, lemongrass, and galangal. Sauté until fragrant.
- Stir in shrimp paste, chili paste, coriander powder, cumin powder, turmeric powder, and black pepper. Cook for about 5-7 minutes until the mixture is aromatic and oil starts to separate from the paste.
- Blend the mixture until smooth.
Preparing the Broth:
- In a large pot, combine the chicken stock and laksa paste. Bring to a boil.
- Reduce the heat and simmer for about 20 minutes.
- Add coconut milk, tamarind paste, fish sauce, and sugar. Simmer for another 10 minutes.
- Season with salt to taste.
Preparing the Main Ingredients:
- Cook rice vermicelli noodles according to package instructions. Drain and set aside.
- Boil chicken breast until cooked through, then shred into pieces.
- Blanch prawns in boiling water until they turn pink and are cooked through. Set aside.
- Blanch bean sprouts in boiling water for about 30 seconds. Drain and set aside.
Assembling the Laksa:
- Divide the cooked noodles among serving bowls.
- Top with shredded chicken, prawns, boiled egg halves, and bean sprouts.
- Pour the hot laksa broth over the ingredients in each bowl.
- Garnish with fresh coriander leaves, sliced red chili, fried shallots, and lime wedges.
Tips:
- Use fresh ingredients for the best flavor, especially for the laksa paste.
- Adjust the level of spiciness by varying the amount of chili paste.
- The broth can be prepared in advance and stored in the refrigerator for up to two days.
Variations:
- Vegetarian Sarawak Laksa: Replace chicken and prawns with tofu and a variety of mushrooms. Use vegetable stock instead of chicken stock.
- Seafood Laksa: Add a mix of seafood such as squid, mussels, and fish along with prawns for a richer seafood flavor.
- Spicy Laksa: Increase the amount of chili paste or add fresh chilies to the laksa paste for a spicier kick.
Caloric Content: The approximate caloric content per serving (one bowl) of Sarawak Laksa is about 600-700 calories, depending on the portion sizes and specific ingredients used.
Conclusion: Sarawak Laksa is a delightful and flavorful dish that brings the taste of Malaysian cuisine to your table. With its rich broth, tender chicken, and fresh garnishes, it's a meal that is both comforting and exotic. Whether you follow the traditional recipe or experiment with variations, this laksa will surely be a hit. Enjoy the process of making this delicious dish and savor every bite!