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#Foodgasm : Sarawak Laksa

Once been labelled as “Breakfast of the Gods” by the late celebrity chef Anthony Bourdain and also featured it in the CNN Original Series – “Anthony Bourdain Parts Unknown” and also “No Reservation”.

This famous Sarawak dish not only available for breakfast but actually you can find it at any time of the day. Actually, most of the Malaysian dish is like that!

Compared to the normal curry laksa, it can be said that Sarawak’s version is slightly subtler and it is favoured by not only Sarawakians but among laksa lovers in the Peninsular as well.

Usually, a typical Laksa Sarawak gravy contains sambal belacan, tamarind, lemongrass, herbs and spices, plus some coconut milk to make it creamy and aromatic.

Because now is the Movement Control Order (MCO) period, why don’t we try to ‘DIY’ Sarawak Laksa by using this recipe from Sarawak Tourism Board (STB)


What you need

1 packet rice vermicelli (pre-soak till soft)

For garnishing

- 300g bean sprouts (pre-soak for a while)

- 300g prawns (pre-soaked, shelled and deveined)

- 200g chicken breast meat

- 2 eggs (lightly beaten to make an omelette)

- Coriander Leaves (for garnish)

- Lime (for garnish, to add a sour flavor)

For laksa stock

300g Sarawak laksa paste (store-bought or home-made)

2.5 litres chicken broth or water

200gm coconut milk

Method :

1. Prepare a pot of hot water, once it boils, put rice vermicelli noodles till cooked, drain well before serving.

2. Prepare the garnishing - shredded chicken breast meat, blanched prawns, blanched beansprouts and omelette strips.

3. Cook the prawns in boiling water until they turn pink, after that peel the prawn shells, reserving the heads and shells for cooking laksa stock.

4. Cook chicken breast in boiling water and then remove once cooked. Put aside the chicken broth for cooking laksa stock. Once the chicken breast is cooled, shred the chicken meat and set aside.

5. Add laksa Sarawak paste into the pot of chicken broth. Then add in the prawn shells and heads. Allow it to simmer for 30 minutes. Sieve out the laksa spices and prawn shells. Let the stock boil again. Add coconut milk, stir well and cook for another 5 minutes. Taste and season the stock with a bit of salt and sugar (the laksa broth is now done).


What you need

20 Shallots (chopped)

10 cloves garlic (chopped)

2 Galangal (chopped)

2 pieces of ginger

20 long Red chillies (cut into chunks)

10 Lemongrass (white part only, chopped)

1 cup dried chilies (soak in hot water for 20 minutes)

100g of candlenuts

100g of cumin seeds, dry toasted and ground in a spice grinder

300g of coriander seeds, dry toasted and ground in a spice grinder

12 star anise, dry toasted and ground in a spice grinder

A little bit of nutmeg

20 cardamoms, seeds removed from the pods



Tamarind juice


1. Blend all ingredients until smooth.

2. Add four cups of oil to a wok or large pot, cook spice paste on medium heat, stirring constantly.

3: When oil starts to separate, add in tamarind water, salt and sugar and continue to cook for a further 15 to 20 minutes.

Let the paste become thick and mix well.

Source : NST



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