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
      • 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
      • 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.
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.