Recipe Sarawak Laksa

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:

1. 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

2. Broth:

   • 1 liter chicken stock
   • 400 ml coconut milk
   • 2 tablespoons tamarind paste
   • 2 tablespoons fish sauce
   • 1 tablespoon sugar
   • Salt to taste

3. 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

4. Garnishes:

   • 1 red chili, sliced
   • Fried shallots
   • Fresh cilantro leaves

Preparation Steps:

1. 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.

2. 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.

3. 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.

4. 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!