Soup
- 750ml chicken broth
- 1 packet of Saraspice Sarawak Laksa Paste 150g
- 150ml coconut milk
Sarawak Laksa
Ingredients
Toppings
- 2 chicken breasts (poach for 5-7 minutes or until cooked)
- Remove chicken and cool before shredding with a fork
- 10 whole prawns; cook in boiling water for 3-6 minutes until they turn pink. Peel and devein the prawns. You may reserve the heads and shells to add when boiling the laksa broth
- 300gm rice vermicelli; soak according to packet instructions. Then blanch for 1 minute and drain
- Prepared omelette (2 eggs beaten)
- 300g beansprouts (blanch for 30 seconds)
- Lime
- Sambal belacan
Cooking Method
To make the soup
- Put in 1 packet of Saraspice Sarawak Laksa Paste 150g to 750ml of boiling chicken broth and cook for 30 minutes, or for 1 hour if stronger aroma of spices is preferred. (For convenience, use chicken stock to prepare the broth).
- Strain the soup to remove excess residue and top it back with water to 750ml.
- Add in salt, sugar and monosodium glutamate MSG (optional) to taste. Make sure soup tastes salty as compared to a normal dining soup because the blanched vermicelli will collect excess water. Pour in slowly 125-150ml of coconut milk and stir constantly to avoid curdling
To assemble dish
- Place blanched vermicelli in a bowl.
- Top it with some shredded chicken meat, stripped omelette, beansprouts, prawns and slowly pour in the hot soup.
- Optional to serve with a bit of sambal belacan and lime as dip.
To make sambal belacan
Ingredients
- 8 dry chilies (medium size)
- 4 shallots
- 7 cloves
- 50g of belachan
- 50ml water
Preparation of paste
- Wash all the ingredients.
- Grind all the ingredients in a blender.