Or do it the authentic sarawak laksa way which is just shred it with your fingers).
LAKSA SARAWAK HOW TO
(instructions available on previous post on how to debone chicken. When the chicken is cool enough to handle, debone and keep bones for stock. Put into blender with some chicken broth and blitz. Fry the shells with 1-2 tbsp of oil till fragrant but not burnt. Peel prawns but keep the tails intact, keep shells for stock. Shut the lid immediately and turn the fire down to a simmer for 45 minutes (timing dependant on size of your chicken), remove chicken and submerge in cold water for 5 minutes. *Cook vermicelli in boiling water for a minute and drain just before serving or depending on instructions on packet.īring 4L of water till boiling hot and add the whole chicken breast side down. (After the eggs are cooked, I love to randomly thinly chopped the eggs rather than neat chopping) Unless you really really want to make the laksa paste from scratch, you can refer here: Ģ) 1 corn fed chicken, size affects the timing of the simmering (1.2kg 30 minutes, 1.7kg 45 minutes)ģ) 1kg of prawns (the more prawn shells you have the better…tastier broth)ħ) Rice vermicelli, soaked in warm water for 10 minutes and drained.*Ĩ) Bean sprouts, blanched for 5 seconds just before serving or can just serve freshĩ) young coriander leaves (coriander sprouts are usually used for this dish)ġ0) Eggs – beaten, seasoned and fry into thin omelet. Shredded egg at the front and shredded chicken meat behind.Īnyway now for the recipe adapted from tummies’ kitchen ( ):ġ) 250g of homemade Sarawak laksa paste. Not much left but you can see how thick and creamy it is. This is the picture of the remaining laksa stock after ladling into bowls. After the chicken is done, I debone it (follow my previous deboning post) and bring these bones back to the stock pot to boil for the next hour. I cook the chicken the same way I cook my chicken rice.
LAKSA SARAWAK PLUS
At the end, you add coconut milk plus a couple of spoonfuls of belacan to enhance the prawn flavour resulting in a heavenly soup! Don’t forget to sieve the stock twice to ensure no remaining small pieces of prawn shells. However for sarawak laksa stock, the difference is you add in laksa paste before you start boiling the soup for an hour. You can stop here if you are making chicken kueh tiao soup. You get a lovely prawn and chicken stock. Add the chicken broth into the blender.Īnd tada! blitz them into the above picture!Īdd this into the chicken broth with bones and boil for an hour or so. So how do you make a good chicken and prawn stock? I tend to fry the prawn shells + heads then put them into a blender. A couple of spoonfuls of belacan makes the difference too. Hence, I cannot stress enough the importance of making a good chicken and prawn stock to go with the laksa paste. If all you do is add laksa paste and water alone, the concoction you have at the end will just taste spicy but flavourless. I had a friend who gave me some sarawak laksa paste approximately 4 months ago and that saves me a lot of work from having to make my laksa from scratch! Perhaps once I ran out of paste, then I will start to worry about the ingredients I am going to need to fetch for my laksa.Ībove picture is the Sarawak laksa paste I used and it is still my favourite!Įven though you have the ready made sarawak laksa paste in hand, it does not mean that all you have to do is add water and that’s it. Share your thoughts with us via TRP’s Facebook, Twitter, and Instagram.I have to say I am not a big fan of spicy food. READ MORE: Types Of Laksa In (Almost) Every State In Malaysia Sarawak Laksa not your thing? Don’t worry, Malaysia has a specialty laksa for almost every state, you’d be spoiled for choice! A satisfying bowl of Sarawak Laksa.Ĩ, Jalan SS 2/10, SS 2, 47300 Petaling Jaya, Selangor, Malaysiaįriday-Wednesday 9am-2.30pm & 6pm-8.50pm (Closed on Thursdays)
Portion sizes are on the smaller side so hungry patrons are recommended to order a large if you want more to eat. Their quality is consistently good with friendly service, which draws in crowds of regulars.īe prepared for a satisfying bowl of noodles after a bit of a wait. Mama Ting is open for both lunch and dinner, so you can get your fill even if you feel like noodles after a long day.
Jalan SS 6/12, Jalan bahagia 1, 47301 Petaling Jaya, Selangor, Malaysia However, this place is not air-conditioned nor is parking particularly easy, so come early or when you’re not in too much of a rush.
This Sarawak Laksa packs some spicy heat.
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