Sarawak Laksa: Tradition Meets Creative Flair

(Updated Version)

There’s a magic that stirs within me when I step into the kitchen - a dance of flavors that nourishes both body and soul. Cooking transcends mere recipes; it’s about weaving my creativity into each dish, making it uniquely mine. Infusing your spirit into what you create is what sets you apart, don’t you agree? That’s why my recipes often carry a touch of the unexpected, even with the same core ingredients (EASY PRAWN LAKSA: A DELICIOUS NOODLE DISH).

Take my Sarawak Laksa, for instance. This isn’t your standard bowl of laksa; I’ve taken the traditional essence and infused it with my flair, creating a dish I proudly call my own (SINGAPORE LAKSA: MS. NAVA'S VERSION).

Key Elements of Sarawak Laksa

Foundation in the Paste
The heart of any curry laksa lies in its paste, which does three-quarters of the work. Once it’s made, the rest of the dish comes together effortlessly.

Rich Local Herbs
Sarawak Laksa celebrates Malaysian local herbs, setting it apart from other types of laksa. These ingredients, which vary by state and country, give the dish its distinctive character.

Vegetarian Adaptations and Creative Twists
Simple Vegetarian Adaptation
For a vegetarian version, omit the belacan and prawns, and swap in vegetarian stock. 

Creative Variations
I’ve experimented with different takes on this dish. In a previous version, I added soft-boiled eggs for richness. In this version, I used dried shrimps in the paste instead of belacan and included long beans for a wholesome, fiber-packed meal.

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

Fry the Prawns

Season the prawns with salt and fry them in oil until crispy. Remove and set aside, reserving the oil for the laksa gravy.

 

Prepare the Laksa Paste

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

Make the Gravy

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.

This Sarawak Laksa, with its comforting warmth and rich flavors, is more than just a meal—it’s a culinary journey that speaks to the soul.