Sarawak Laksa is a dish rarely found outside of Malaysia. The laksa paste that makes up the base of the soup is produced and sold by only a handful of families in Sarawak, and they guard their individual recipes very closely! The paste contains nearly 20 different ingredients combined to make a rich, spicy broth - thankfully most of these are spices, and once you’ve got that sorted it isn’t hard to make at all! Ladled over noodles, beansprouts, chicken, prawns and omelette and - with some lime and spicy chilli sambal on the side - it’s a deliciously satisfying meal in a bowl.
Tamarind Blend: tamarind (tamarind and cornstarch), galangal, paprika Sambal Spices: red bell pepper, chilli, paprika, guajillo chilli Laksa Paste Spices: guajillo chilli, cumin, coriander, star anise, cloves, nutmeg, green cardamon, chilli, turmeric, lemongrass
May contain traces of celery, mustard and sesame
300g thinly sliced chicken or cooked prawns or a mixture
1 bunch of spring onions
5 cloves of garlic
25g bunch of coriander
2 eggs (any size)
30g peanuts (roasted and salted are fine)
200ml full fat coconut milk
Dried rice noodles to serve (vermicelli are best)
2 tbsp sugar
3 tbsp fish or soy sauce (any type)
1 chicken stock cube
Small frying pan
Product Rating (1):
Deliciously spicy authentic Sarawak. However preparation time may be more than 50 mins. Nevertheless worth it.
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