Sarawak Laksa Recipe

(Updated Version)

When I step into the kitchen, something clicks. Cooking isn’t just about following recipes; it’s a chance to add my own twist and make each dish uniquely mine. Don’t you think that’s what makes it special? Even with the same ingredients, a personal touch can make all the difference.

 

Take my Sarawak Laksa, for example. It’s not just a traditional bowl of laksa - it’s my version, with flavors and tweaks that make it truly my own.

 

Key Elements of Sarawak Laksa

The Paste is Key

The paste is the heart of this dish. Once you’ve got it ready, most of the work is done.

 

Local Herbs Shine

Sarawak Laksa stands out for its use of Malaysian herbs. These local ingredients give it a flavor profile that’s unique and rooted in tradition.

 

Vegetarian Options and Variations

Vegetarian Adaptation

Skip the belacan and prawns, and use vegetarian stock instead.

 

Creative Twists
I’ve played around with different ideas for this dish. One version included soft-boiled eggs for richness. Another swapped belacan for dried shrimp in the paste and added long beans for extra fiber.

Sarawak Laksa

Ingredients

For the Prawn Stock 

As needed. Recipe available at: CANTONESE YEE MEE.

 

For the Laksa Paste (blend for a thick paste)

10 dried chilies (or as needed)

1 lemongrass

1 inch galangal

1/2 inch roasted belacan/shrimp paste

4 shallots

5 cloves garlic

1 tsp curry powder

4 candlenuts

For the Prawns

6-8 fresh prawns, deveined, tail on, and patted dry

¼ cup oil

Salt for seasoning

 

Other Ingredients

1 cup thick coconut milk

1-2 pieces dried tamarind (or tamarind juice)

Tofu pok, cut into pieces (as needed)

Noodles, blanched to soften

Coriander leaves for garnish (sliced)

Salt to taste

 

Method

Season the prawns with salt and fry them in oil until crispy. 

Remove and set aside, reserving the oil for the laksa gravy.

In the same oil, fry the curry paste until it becomes aromatic and the oil splits.

Pour in the prawn stock, add tamarind, and season with salt. 

Let it simmer, then stir in the coconut milk and tofu. 

Allow it to simmer for another 1-2 minutes.

 

Assemble the Laksa

Arrange the blanched noodles in a bowl, top with fried prawns and coriander leaves, then ladle the fragrant gravy over the top. Serve immediately.

(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).