Sarawak Laksa Recipe Easy Authentic Taste Guide

Sarawak Laksa is a beloved Malaysian dish that originates from the beautiful state of Sarawak on the island of Borneo. This unique laksa stands out with its rich, aromatic, and slightly tangy coconut-based broth that combines the flavors of spices, herbs, and fresh seafood.

Unlike other laksa varieties, Sarawak Laksa has a distinct complexity from its blend of dried shrimps, lemongrass, and aromatic spices, delivering a delightful balance of sweet, spicy, and sour notes. Perfect for those who love bold flavors, this recipe brings the taste of Sarawak right into your kitchen.

Whether you’re a seasoned laksa lover or trying it for the first time, this recipe will guide you through creating a bowl of authentic Sarawak Laksa that’s both comforting and invigorating. Get ready to indulge in a hearty meal that’s perfect for lunch or dinner!

Why You’ll Love This Recipe

Sarawak Laksa is a beautiful fusion of flavors and textures that offers something for everyone. The broth is creamy yet light, thanks to the coconut milk and rich spices, while the fresh herbs add brightness and depth.

It’s a one-pot wonder that combines noodles, seafood, and a medley of toppings for a satisfying, balanced meal.

This recipe uses easily accessible ingredients and straightforward steps, making it approachable even for home cooks who haven’t ventured into Southeast Asian cuisine before. Plus, it’s incredibly customizable to suit your taste preferences or dietary needs!

Ingredients

• 200g rice vermicelli noodles
• 200g cooked prawns, peeled and deveined
• 150g shredded chicken (optional)
• 1 cup coconut milk
• 4 cups chicken broth
• 2 tablespoons dried shrimp, soaked and blended
• 2 stalks lemongrass, bruised
• 4 shallots, sliced
• 3 cloves garlic, minced
• 1-inch piece galangal, sliced
• 2 teaspoons turmeric powder
• 1 teaspoon coriander powder
• 2 tablespoons vegetable oil
• 2 tablespoons tamarind paste
• 2 bird’s eye chili peppers, sliced (adjust to taste)
• Fresh coriander leaves for garnish
• Spring onions, chopped for garnish
• Bean sprouts, rinsed
• Hard-boiled eggs, halved (optional)
• Lime wedges for serving
• Salt and sugar to taste

Equipment

• Large pot or stockpot
• Blender or food processor
• Wok or large frying pan
• Knife and chopping board
• Strainer or sieve
• Mixing spoon
• Serving bowls

Instructions

1. Prepare the dried shrimp paste: Soak the dried shrimps in warm water for 10 minutes, then drain. Blend them into a coarse paste using a blender or mortar and pestle. Set aside.
2. Make the laksa paste: In a food processor or blender, combine shallots, garlic, galangal, turmeric powder, coriander powder, and the dried shrimp paste. Blend until it forms a smooth paste.
3. Sauté the paste: Heat vegetable oil in a wok over medium heat. Add the laksa paste and bruised lemongrass stalks. Fry until fragrant and the oil separates from the paste, about 5-7 minutes.
4. Add liquids: Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for 15 minutes to develop the flavors.
5. Add coconut milk and tamarind paste: Stir in the coconut milk and tamarind paste. Simmer gently for another 10 minutes, making sure not to boil vigorously to prevent coconut milk from curdling.
6. Season the broth: Add salt and sugar to taste. Adjust the balance of sweet, salty, and sour as preferred.
7. Prepare noodles and toppings: Soak or blanch the rice vermicelli noodles according to package instructions. Arrange prawns, shredded chicken (if using), bean sprouts, boiled eggs, and sliced chili in serving bowls.
8. Assemble the laksa: Pour the hot broth over the noodles and toppings. Garnish with fresh coriander leaves and chopped spring onions.
9. Serve with lime wedges: Squeeze fresh lime juice over the bowl just before eating for an extra zesty kick.

Tips & Variations

For an authentic touch, use fresh lemongrass and galangal if possible. If you prefer a vegetarian option, substitute chicken broth with vegetable broth and use tofu or mushrooms instead of prawns and chicken.

If you like your laksa spicier, add more bird’s eye chilies or a dash of chili paste. You can also try adding fried shallots or a drizzle of sambal chili for extra heat and texture.

For a richer broth, increase the amount of coconut milk slightly, but be mindful of balancing the sourness from tamarind.

Nutrition Facts

Serving Suggestions

Sarawak Laksa is best enjoyed fresh and hot, served with a side of fresh lime wedges for squeezing. Pair it with a simple cucumber salad or light vegetable stir-fry to balance the richness of the broth.

For a complete Malaysian-themed meal, try serving alongside Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or explore other Asian-inspired dishes like Budget Bytes Recipe Thai Noodles Vegetarian and Delicious for variety.

Conclusion

Sarawak Laksa is a flavorful journey into Malaysian cuisine that anyone can enjoy making at home with this detailed recipe. The combination of spices, fresh seafood, and creamy coconut broth creates a bowl of comfort and excitement in every bite.

By following these steps, you’ll bring a taste of Sarawak’s culinary heritage to your table with ease.

This recipe is versatile and can be adjusted to suit your dietary preferences, making it a great addition to your cooking repertoire. If you’re looking for more fresh and healthy ideas, check out our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for a light and refreshing side.

Enjoy cooking and savor every spoonful!

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