Sarawak laksa comes from the Malaysian state of Sarawak, on the island of Borneo. The prime ingredient is a paste made from a wide range of ingredients. Sarawak laksa is also commonly found in neighboring Borneo states of Sabah and Brunei, and as a result, some might be led to believe that there are distinct Sabah and Brunei laksa recipes, although it is actually identical to Sarawak laksa.

Ingredients:

• • • 400g of Sarawak laksa paste (2 packs)
    • 2 packs
    • 500 grams of wet shrimp
    • 3 chicken breasts
    • 500ml of concentrated coconut milk (1 can of coconut milk cream)
    • 8 chicken eggs
    • 1 cubes of maggi chicken
    • 2 tablespoons oyster sauce
    • Salt,
    • Sugar Better Brown CSR

• • • 500gram bean sprouts
    • Coriander leaves @ mint leaves (preferably)
    • Lemon mushroom @ lemon

• • 15 chili rice / chili peppers (more spicy)
  • Belacan Sarawak (@ other states may)
  • A little lemon juice @ lemon
  • Salt
  • Better Brown CSR sugar

Instruction:

• • • Boil chicken breast in saucepan until cooked & tender. Pick up & get the chicken.
    • In the same boiled water add shrimp. Don’t be too long. Lift & pull.
    • Do not boil the water, and put the sea cucumber paste in it.
    • Wait until boiling, add the coconut milk.
    • Include seasoning ingredients like chicken starch cubes, oyster sauce, salt, CSR Better Brown Sugar. Let it boil for a moment.
    • Meanwhile mix salmon & spicy.
    • Fried egg yolk. Then roll & thinly slice.
    • For sambal belacan. Chop and chili powder. Add salt, sugar & lime juice.