Thursday, February 02, 2006

Sarawak Laksa

I decided to experiment in the kitchen during the long festive holidays and came up with my own version of Sarawak Laksa that is based on a Flavours magazine recipe. It's pretty simple to make as long as you assemble your ingredients before you serve the laksa.

The paste was bought quite a while back when we visited Sarawak: Paradise in Borneo along Jalan Bukit Bintang. Somehow my laksa lacked the ooomph! compared to the ones we eat outside so I suspect it's the laksa paste I used. There are different manufacturers of the paste and I don't think this is one of the famous brands the Sarawakians use hence the taste is different from mine. Will definitely have to source the paste from somewhere else. The paste is said to be made from sambal belacan, tamarind, garlic and lemon grass. Any Sarawakians out there who can help me with a solution on why my laksa just doesn't taste the same? Would love to also hear from anyone too on where I can buy laksa paste in Kuala Lumpur.

Sarawak Laksa (5 servings from Flavours)

350 grams laksa paste
2 litres chicken stock
250 to 300 ml thick coconut milk
400 grams thick vermicelli noodles


50 grams beansprouts, blanched
100 grams chicken breast fillet, cooked and shredded
5 large prawns, cooked and shelled


2 eggs, made into omelette strips
2 stalks coriander, chopped (I used spring onions since I had no coriander)
3 calamansi limes, halved

For the gravy, boil the laksa paste in the chicken stock for 15 minutes. Strain into a pot. Add the coconut milk and stir until well mixed. Season to taste with salt and sugar. Soak the dried vermicelli to soften and blanch with hot water. Place noodles in a bowl and add the toppings in the order listed. Ladle hot laksa gravy over. Garnish withe the shredded omelette, coriander, lime halves and sambal (recipe below).


30 grams garlic
50 grams shallots
100 grams onion
50 grams dried chillies, soaked in hot water
30 grams dried shrimps, soaked and drained
6-8 tablespoons oil
50 grams chilli paste such as chilli boh
30 grams/1 tablespoon tamarind paste mixed with 3 tablespoons water
1 tablespoon sugar to taste
1/2 teaspoon salt to taste

To prepare the sambal, place garlic, shallots, onions, dried chillies and dried shrimps in an electric blender and process to a fine paste. Heat the cooking oil and fry the blended ingredients until brown and aromatic. Add the chilli paste, tamarind juice and season to taste with sugar and salt. Cook for 25 minutes over a slow fire.

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fooDcrazEE said...

boo, i gotta look for it. Will let you know asap

fooDcrazEE said...

Recipe for the Laksa Lemak Sarawak.


180g mee hoon (scalded)- Chinese vermicelli
200g boiled/steamed chicken meat (shredded) -
150g small prawns (boiled)deveined
50g bean sprouts (blanched)
20g sambal laksa Sarawak ( refer below for recipe)
1L santan ( coconut milk )
500ml chicken stock
30ml oil
3 hard boiled eggs (sliced)or halves, quaters, whatever
Salt and pepper to taste


1. Boil the chicken stock in a pot. Add in the sambal laksa and continue to boil for 20 minutes.
2. Strain stock, reheat and allow to simmer.
3. Heat oil in another pot and stir fry the ground ingredients of the sambal. Then add in the stock and season to taste.
4. Lastly add in santan.
5. To serve, place some mee hoon in a bowl; top with some shredded meat, prawns, bean sprouts, egg slices and coriander leaves. Pour the soup on top.

For Sambal

30g belacan
20g shallots
10g garlic
10g dried chillies
10g peanuts (roasted)}
½ tsp turmeric powder
3cm lengkuas ( galangas )
Sarawak 1L Santan ( any coconut milk will do )
Salt and pepper to taste

Grind all the ingredients into a paste. Heat oil pot and stir fry the ground ingredients. Then add in the stock and season to taste. Lastly add in santan.


boo_licious said...

Thanks for the recipe, will give it a try again since I have a half opened pack lying in my fridge.

Fulltime Mom said...

Hi... Wena's blog, has a piece about the Sarawak laksa paste.

Ramblin' Dude said...

Here's a tip my mum gave me, for the gravy to have that slightly sweetened taste? That's due to the prawns. If you use chicken stock, it will have a different taste.

Darrell said...

Cristalyn Trading (SoHo) in Subang Jaya sells the Barrett's Sambal Laksa Sarawak. Email: for further info

Cikgu Asri said...

You can get the original taste Laksa Sarawak Paste from They are ready to send via POS to you with very reasonable price.

sağlıklıyaşam said...


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