Sarawak Laksa, with its spicy and pleasant taste, full of spices, very tasty and tempting, is the best food to start the day. Sarawaks (a state in Malaysia) usually crave and cook this food when they are away from the island of Borneo. Sarawak Laksa is usually served for breakfast.
Laksa comes in many varieties and is cooked in countries such as Malaysia, Singapore, Indonesia and southern Thailand. Sarawak Laksa is one of the most delicious dishes on the island of Borneo in Malaysia, and it looks like a red curry soup.
Ingredients for 2 people:
- Water: 8 glasses
- Laksa dough
- Large shrimp: 8 pieces
- Chicken juice: 2-3 glasses
- Coconut milk: half a glass
- Eggs: 2-3 pieces
- Butter for frying: To the extent necessary
- String: 1 measure
- Bean sprouts: half a cup
- Chopped cooked chicken breast: 110 g
- Coriander leaves: to decorate
- Lemon: 1 piece
Ingredients for making Laksa dough:
- Chopped red chili pepper: 5 pieces
- Turmeric: 1 tablespoon
- Cumin: Three-quarters of a teaspoon
- Onion: 1 piece
- Fresh lemon peel: 2 teaspoons
- Chopped ginger or nutmeg root: 2 tbsp
- Almonds, hazelnuts or peanuts: 6 pieces
- Garlic: 3 cloves
- Oyster sauce or Thai fish sauce or shrimp sauce: 2 tbsp
- Olive oil: 2-4 tablespoons
- Fresh parsley leaves and stems: half a measure
- Brown sugar and two tablespoons of lemon juice: 2 teaspoons
How to prepare Laksa dough
The secret to Sarawak Laksa’s deliciousness is the preparation of Laxa dough, which must be prepared before the cooking process begins. To make Laksa dough, first pour all the ingredients except the oil into the food processor and mix until a smooth dough is obtained. Then fry the resulting mixture in a little oil over low heat to enhance the taste. You can keep this dough in a sealed container in the refrigerator for a week.
In a saucepan, bring water to a boil, then add the Sarawak Laksa paste. Stir the mixture every few minutes for 30 to 45 minutes.
In a separate pot, boil the shrimp in chicken stock until fully cooked. Then take them out and cut them lengthwise.
Add the chicken broth to the pot containing Sarawak Laksa dough. Boil the mixture on low heat for a few minutes.
Sift the liquid containing the chicken broth and Sarawak Laksa paste through a sieve to remove any solid particles. Pour the resulting liquid into another pot and bring to a boil.
Add coconut milk and stir this mixture every few minutes on the heat.
Beat the eggs and then fry in a little butter to form a thin omelet-shaped mixture. Then cut it into several pieces.
Pour rice or noodle in warm water to soften slightly, then soak them in boiling water for three minutes. Divide the noodles into two parts and pour into two medium-sized bowls.
Pour the chopped cooked chicken breast, egg omelette, sliced shrimp and bean sprouts over the noodles.
Pour the mixture of chicken broth and lax paste into these bowls to cover the noodles.
Finish your work by decorating with chopped coriander leaves and pouring a few drops of lemon juice.