![]() ![]() Feel free to double/triple the recipe as needed. Since I was only cooking for 2, I didn’t use the whole packet (300g, serves 6). One of their ways to make Sarawakians homesick, I’m guessing. I have just one more thing to say, that Sarawak laksa paste recipe is one of the most guarded secrets, upon googling there are few different versions of the recipes but alas most of them are not complete. Topped with the omelette strips, shredded chicken strips, fresh prawns, bean sprouts and coriander, every mouthful will make you taste buds sing! Luckily, taste buds don’t really sing, otherwise it would be kinda weird.ĬNN go rated Penang’s Assam Laksa as top 7 of World’s 50 most delicious food, I say that’s because they didn’t try the Sarawak Laksa! By the way Massaman Curry number 1? In Frank’s words… absolute nonsense! *hides* ![]() The taste of the broth, after adding some lime juice and extra sambal belacan, is a fine balance of rounded flavours, robust with the aromatic herbs/spices with subtle hint of Chili note, not overly rich. Sarawak Laksa’s broth does not taste like curry at all, the broth is made mainly with sambal belacan, tamarind, galangal, lemon grass (and around 20 other herbs and spices) and coconut milk (not a lot though). And I don’t care what you say, this is the best laksa! (Yes very biased) *cross arms* Often people asked me what’s the difference between that and say, ‘normal laksa’, which depending on your state of origin could be very different but in general most people would be referring to Curry Laksa. Sarawak Laksa would probably be the second most named dishes when you mention the Hornbill state. Rejoice! Mum’s the best! The Famous ‘Eagle’ Brand And one of those, was the Sarawak Laksa Paste. Ahh! I’m on a Sarawak food cooking spree! Unintentionally though, only because my mother brought in some goodies recently.
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