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)
HOMEMADE SARAWAK LAKSA RECIPE
What you need
1 packet rice vermicelli (pre-soak till soft)
- 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