Sarawak Laksa

Laksa is one of the the signature dish of Malaysia. Each state has its own variation in preparing it.Sarawakians have always boasted that their beloved state has by far the most superior variant of laksa in the country.The laksa in Sarawak is very different from Curry Laksa commonly found in the peninsula.Instead, it has a base of sambal belacan, black pepper, tamarind, garlic, galangal, lemongrass and santan (coconut milk).
Ingredients such as bean sprouts, sliced fried tofu or other seafood are not traditional but are sometimes added.
The noodles used in this laksa is mostly “bee hoon” or vermicelli, which is dunked in boiling water for a few seconds. Once the bee hoon is blanched, it is placed in a bowl and topped up with the laksa gravy. It is embellished with fried egg, chicken and prawn, and garnished with coriander leaves. It is then served with a squeeze of lime and a generous dollop of fiery sambal belacan on the side.

500gms chicken ,cleaned and cut into pieces
2 cups of prawn stock
4 cups of coconut milk
1 kg prawns ,cleaned and keep tail intact
300gm Rice vermicelli/Bee Hoon,soaked for 15mins,blanched and drained
200gm chopped coriander leaves
300gm blanched bean sprouts
1 cucumber ,peeped,cored and shredded
125gm crisp fried shallots
3 hard boiled eggs,halved
1 red chilli ,seeded and sliced
A bunch of mint leaves
4-5 calamansi limes,halved/limau kasturi
10  fish balls
Sambal belacan (can use the bottled one)

Spice to be grounded into a paste
30 shallots,peeled
4 cloves garlic
20 or more dried chillies,soaked in hot water for 15mins and drained
200gm dried prawns/udang kering ,soaked and drained
10 candlenuts
10 peppercorns
2 cm ginger
3 tbsp coriander powder
1 tbsp cumin powder
3 stalks lemongrass,thinly sliced
2.5cm galangal/lengkuas
Salt and sugar to taste

Combine spices and blend into a paste.
Heat oil, and sauté the spice paste until fragrant.
Add in chicken pieces and sauté for a few mins. Then add in the prawn stock.Mix in coconut milk as well.Simmer in low heat in chicken is tender. Add in salt and sugar to taste. At this stage you can remove the chicken and shred the meat and leave it aside .Or you can leave the chuncky pieces in the gravy. Add in prawns and simmer for a few mins. Close fire.
To serve, place some noodles in a serving bowl, pour the gravy .Top with shredded chicken,prawns,fish balls,chopped coriander and mint leaves,bean sprouts, cucumber, shallot crisp,red chillies, boiled egg and lime. Serve with sambal belacan . Squeeze the lime before enjoying!

Adapted from Chef Wan with changes

This recipe is being submitted to Kitchen Flavours-Cook Your Books -#12
Create with Joy - Inspire Me Monday Week 124


  1. Hi,
    That is one delicious bowl of laksa! Looks really, really good! Laksa is one of my very favourite. I have been tried Sarawak laksa once in Kuching many years ago.
    Thank you for sharing and linking with CYB!


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