LAKSA SARAWAK

Sarawak laksa comes from the Malaysian state Sarawak, on the island of Borneo. It has a soup-base ofsambal belacan, which contributes to its crimson coloring, adding both coconut milk and sour tamarind, garlic, galangal, lemon grass, topped with omelette strips, chicken strips, peeled boiled prawns, freshly chopped coriander leaves and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added. Sarawak laksa is also commonly found in neighboring Borneo states of Sabah and Brunei; as the result some might led to believe that there are distinct Sabah and Brunei laksa recipes; which actually identical to Sarawak laksa.

For years the productions of Sarawak laksa paste has been monopolized by a handful of families in Kuching. With no recipe of the laksa ever been published in any form and those with the recipe refusing to share even with their closest kins, most people have no choice but to continue buying the readymade paste.

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How to Make Sarawak Laksa Paste

Makes about 20 cups (halve the recipe for a smaller quantity)

you’ll need;

Ingredients:

• 20 shallots (650 g), chopped 10 single bulb garlics, (300 g), chopped 2 large knob of galangal (650 g), chopped 20 long red chillies, cut into chunks 10 lemongrass (white parts only), chopped 1 cup of dried chillies, soaked in hot water for 20 minutes 100 g of candlenuts* 1 cup of sesame seeds, toasted 1.5 cups of peanut 100 g of cummin seeds, dry toasted and ground in a spice grinder 300 g of coriander seeds, dry toasted and ground in a spice grinder 12 star anise, dry toasted and ground in a spice grinder 15 cloves, dry toasted and ground in a spice grinder 3 nutmegs, ground in a spice grinder 20 cardamons, seeds removed from pods

You’ll also need;

• 10 tbs of salt 20 tbs of sugar 1 packet of tamarind bulbs, mixed with a cup of boiling water and strained

Method

1. Blend ingredients together with the ground spices in batches until smooth.

2. Add 4 cups of oil to a wok or a large pot and cook spice paste on medium heat, stirring constantly.

3. When oil starts to separate (~ 1 hour), add in the tamarind water, salt and sugar and continue to cook for a further 15 to 20 minutes.

How to make Laksa Sarawak Broth :

Ingredients:

1) 250g of homemade Sarawak laksa paste.

2) 1 corn fed chicken, size affects the timing of the simmering (1.2kg 30 minutes, 1.7kg 45 minutes)

3) 1kg of prawns (the more prawn shells you have the better…tastier broth)

4) 400ml of coconut milk

5) salt and pepper to taste

6) 2 tablespoons of belacan paste

7) Rice vermicelli, soaked in warm water for 10 minutes and drained.*

8) Bean sprouts, blanched for 5 seconds just before serving or can just serve fresh

9) young coriander leaves (coriander sprouts are usually used for this dish)

10) Eggs – beaten, seasoned and fry into thin omelet. Slice after. (After the eggs are cooked, I love to randomly thinly chopped the eggs rather than neat chopping)

11) Lime wedges to serve

Method;

1. *Cook vermicelli in boiling water for a minute and drain just before serving or depending on instructions on packet.

2. Bring 4L of water till boiling hot and add the whole chicken breast side down. Shut the lid immediately and turn the fire down to a simmer for 45 minutes (timing dependant on size of your chicken), remove chicken and submerge in cold water for 5 minutes.

3. Peel prawns but keep the tails intact, keep shells for stock. Fry the shells with 1-2 tbsp of oil till fragrant but not burnt. Put into blender with some chicken broth and blitz.

4. When the chicken is cool enough to handle, debone and keep bones for stock. (Do it the authentic sarawak laksa way which is just shred it with your fingers). Shred the deboned meat and cling film after to avoid the meat from becoming dry.

5. Return the chicken bones and blitz prawn shells together with the laksa paste to 3 L of the chicken cooking water, return to a boil and simmer for an hour.

6. While the laksa broth is simmering away, prepare the rest of the toppings.

7. Sieve broth to remove all prawn shells and bones. Bring the sieve stock back onto the stove and add coconut milk and cook for a further 5 minutes. Check for seasonings. Add belacan and taste. Adjust belacan and seasonings accordingly.

8. Place rice vermicelli, blanched bean sprouts, chicken, prawns and omelet then ladle some broth over.

9. Top with coriander leaves and serve with a wedge of lime.

Squeeze a wedge of lime to two over, mix well and enjoy!

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