Sarawak Laksa

This is one of the most popular street foods available throughout Malaysia. Great for breakfast and lunch. Undoubtedly one of the best is the Sarawak version of the Laksa. It is spicier and that much more oomph in taste.

The secret to a fantastic Sarawak Laksa is to make the stock as concentrated as possible. This can be diluted to taste before serving.

Serving size: 2 portions

Ingredients

• 2 tablespoons of Sarawak Laksa paste
  
• 1 packet of "santan" (coconut milk)
  
• 2 portions of "bee-hoon" (rice vermicelli)
• 100g chicken breast on chicken carcass
  
• 10 prawns
  
• 20g beansprouts
  
• 1 egg
  
• A few stalks of "wan-sui" (chinese parsley)
• 2 limes and 1 tablespoon of "sambal balacan" (prawn paste)

How to make?

Cooking the ingredients:

1. Boil chicken breast on carcass in 500ml of water with chicken stock.
2. When chicken breast ready, debone breast. Replace the bones back into the stock. When cool, tear breast into shreds.
   
3. Put in prawns and removed shells after cooked. Let prawn shells boil with chicken bones.
   
4. When stock boils, remove all contents and add Laksa paste
5. Mix santan with 250ml water and add to stock. Salt and Ajinomoto to taste. (Laksa sauce ready)
   
6. Fry salted beaten egg over pan and cut in slices.
7. Soften bee-hoon in boiling water. Sieve dry. Do the same with the beansprouts.
   

Serving:

1. Place bee-hoon in serving bowls.
2. Top with beansprouts, chicken strips, egg slices.
   
3. Dilute Laksa sauce to taste and pour into bowls to cover contents.
4. Garnish with wan-sui, lime and sambal balacan.

Enjoy!