/ Monday, January 5, 2009 / 19 Comments / Chicken , Malaysian , Pasta and Noodles , Seafood
Well, the pictures of my Sarawak Laksa simply can't measure the taste of it! It was so delicious and so satisfying! I don't even know how to describe it further! Fantastic!
Btw, the name Sarawak, is one of the states in Malaysia and they are famous for their laksa. Their laksa uses less coconut milk and apparently the spices or herb that goes into the paste can only be found in Sarawak.
I bought the paste from one of the famous stores in Kuala Lumpur that sells, obviously, Sarawak Laksa. The brand is called Double Red Swallow. There are of course many other brands out there. I'm not sure which one is better, but the one I'm using is really good. Other than the laksa paste itself, you need to have some good chicken stock with plenty of prawn shells.
Anyway, I have searched about the Sarawak laksa paste through the internet, and there is a company that sells them online. Not the same brand, but they are from Sarawak too. Go google it, if you are interested!
1 packet (600 g) Sarawak Laksa Paste
2 stalk Lemongrass, bruised
2 tsp Roasted Shrimp Paste
400 g Prawns
1 Chicken (whole) + 3 thighs,skinless and blanched
1 tin (400 ml) Coconut Milk
16 cups of Water
3 Pandanus Leaves, knotted
Sea salt to taste
Sambal Belacan (Chili With Shrimp Paste)
Beans Sprouts, blanched
Rice Vermicelli, cooked
Calamansi Lime, halved or quartered lime
In a large pot with boiling water, add the chicken and simmer until the chicken is cooked.
Remove the chicken breast from the whole chicken and set aside to cool before shredding them. Return the rest of the chicken in to the pot.
Add in the prawns. When they are cooked, remove and set aside to cool. Then shell the prawns. Return all the prawn shells back in to the pot.
Then add the laksa paste, lemon grass, pandanus leaves and the shrimp paste. Bring the stock to a boil and let it simmer for 1 hour.
Strain the stock and mix in the coconut milk and bring it to a boil again. Lower the heat and simmer for another 1/2 an hour. Season the laksa soup with sea salt.
To serve, place a portion of rice vermicelli, bean sprouts, shredded chicken in a serving bowl and ladle the soup over and top it with shredded omelet, prawns and cilantro. Serve with more lime and the Sambal Belacan. (Chili With Shrimp Paste)