Laksa Sarawak

My colleague bought me the laksa Sarawak paste when she went back to her hometown for CNY celebration.

After such a long time, I finally found the time & the motivation to cook it. I leverage from the recipe that boo_licious had posted, but I did make some minor changes.

The portion was much more than what hubb and I could finish, so I brought some to share with my friends during our kids’ first playgroup meeting.

My recipe
300 grams laksa paste
2 litres chicken stock
400 ml thick coconut milk
5 tsp of sambal udang
900 grams laksa noodles

Toppings
Beansprouts, blanched (I bought a $0.30 cent bag from the market)
Chicken meat – shredded
Cooked and shelled prawns
Chopped coriander, chopped
Lime

For the gravy, as a start I cook the chicken stock using pressure cooker* for 15 minutes. Then I add in the laksa paste and cook for another 5 minutes. Strain the stock and then add in the coconut milk and stir until well mixed. I found that the gravy did not have much Oomp! so I add in some sambal udang…as I happen to have a bottle that I bought not long ago. Season to taste with salt and sugar.

Blanch laksa noodles in hot water with salt & some oil. When ready to serve, just ladle hot laksa gravy over and garnish with the ingredients above.

Boo_licious recipe also mention omelette strips, but I too tired to prepare them. But if you have time, it would be a nice touch.

Verdict: It tasted different from the ones served at Laksa Shack. Hubb thinks that it is good and Pei Sze‘s hubb said that it is better than Laksa Shack’s!

* Note that you need to lengthen the cooking time if you are using normal pot instead of pressure cooker. As a general rule, just multiple the cooking time by 3 or 4.