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.
- 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
- Sugar Better Brown CSR
- 500gram bean sprouts
- Coriander leaves @ mint leaves (preferably)
- Lemon mushroom @ lemon
SAMBAL SHRIMP PASTE
- 15 chili rice / chili peppers (more spicy)
- Belacan Sarawak (@ other states may)
- A little lemon juice @ lemon
- Better Brown CSR sugar
- 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.
HOW TO SERVE:
Take some vermicelli. Place bean sprouts, chopped chicken, shredded egg, shrimp, coriander / mint leaves & belacan sauce. Add the hot coconut juice. Squeeze the lemon / lemon. Ready to eat when it’s hot.