Simple Way to Prepare Quick Laksa Curry Sarawak - Card template

Laksa Curry Sarawak. Great recipe for Laksa Curry Sarawak. Many varieties of laksa in Malaysia. From Penang we have Asam Laksa and Curry Mee.

In our case here, I have a pack of Laksa Sarawak which was given to me from. Traditional Sarawak laksa is a famous Sarawak noodle dish which looks like the normal curry laksa. However, the Sarawak's version of this dish is slightly subtler compared to the normal curry laksa.

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, laksa curry sarawak. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Laksa Curry Sarawak is one of the most favored of recent trending meals on earth. It's appreciated by millions daily. It is easy, it is fast, it tastes yummy. Laksa Curry Sarawak is something which I have loved my entire life. They are fine and they look fantastic.

Great recipe for Laksa Curry Sarawak. Many varieties of laksa in Malaysia. From Penang we have Asam Laksa and Curry Mee.

To begin with this particular recipe, we must prepare a few components. You can cook laksa curry sarawak using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Laksa Curry Sarawak:

1. Make ready of Chicken carcass bone.
2. Take of Chicken breast / drumstick.
3. Get of Prawns medium size.
4. Make ready of Fish balls.
5. Get slices of Fish cake.
6. Prepare of Laksa noodles / mee hoon.
7. Get of Hard boiled eggs.
8. Get leaves of Coriander.
9. Get of Bean sprouts.
10. Make ready of Some onions.
11. Take of Lime.
12. Take of Laksa paste.
13. Get of Sambal belacan.
14. Prepare of Santan / Coconut milk.
15. Prepare 1 cube of chicken stock.
16. Get 1 tsp of salt.

It is made using a laksa paste consisting of sambal belacan, tamarind, lemongrass, herbs and spices with a little coconut milk. This Sarawak-style laksa is somewhat of a hybrid version with both asam (sour/tamarind) and curry/coconut flavour. Tamarind is a sticky, fibrous, brown pod-like fruit with a pulp that is commonly used in cuisines such as Thai and Indian. The curry has a light creaminess and smooth consistency.

Steps to make Laksa Curry Sarawak:

1. Prepare stock soup base with 2 litres of water in a pot. Add in coriander root and a few pieces of ginger..
2. Remove the head and shells of some prawns. Stir fry the head and shells of prawns in oil untill aroma. Put the shells into the pot together with the chicken carcass bones and drumsticks or breast meat. Boil it for 15 minutes and let it simmer for another 30 minutes. The prawn meat can sear in a pan till aromatic and set aside for later garnishing..
3. Add in a pack of laksa paste, coconut or santan milk. Add in 1 cube of chicken and salt to taste. Add in fish balls and fish slices. Let it simmer for 15 minutes. The laksa soup is ready..
4. Cook some laksa noodles or mee hoon and set in a bowl. Pour in the laksa soup into the cooked noodles. Garnish and decorate the top with bean sprouts, onions, eggs, fish balls, fish slices, prawns, chicken and some sambal belacan. Ready to serve hot..

It's milder compared to the heavier Singapore and Penang-style which makes it easier on the stomach. Curry laksa is a coconut milk-based laksa. Asam laska does not contain coconut milk, and it uses tamarind paste, which gives it a more sour/acidic taste. Sarawak laska is a combination of the two, where coconut milk is used, as well as tamarind paste. There are three basic types: curry laksa, assam laksa and Sarawak laksa, with multiple variations within these, and a version called Bogor laksa which hails in from the Indonesian island of Java.

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