Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, laksa curry sarawak. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Laksa Curry Sarawak is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Laksa Curry Sarawak is something which I have loved my entire life.

SARAWAK LAKSA It comes from the Malaysian state Sarawak on the island of Borneo. It is quite different from the curry laksa in that although it contains coconut milk, there is no curry in the soup. Thank you so much for watching :) Please give this video a thumbs up if you enjoyed it and subscribe for more!

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

The ingredients needed to make Laksa Curry Sarawak:

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

It keeps well for up to one month and makes a lovely gift. The curry laksa is also known as curry mee. The Sarawak laksa broth is made with sambal belacan chilli, coconut milk, sour tamarind, garlic, galangal, and lemongrass. Sarawak Laksa would probably be the second most named dishes when you mention the Hornbill state.

Instructions 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.

Sarawak Laksa's broth does not taste like curry at all, the broth is made mainly with sambal. Curry Laksa, a tasty and spicy Malaysian coconut based curried noodle soup topped with shredded chicken, shrimps, fried tofu, and bean sprouts. The origins of Curry Laksa is lost in the midst of history. Closely related to other laksa varieties, Sarawak laksa is characterized by a subtle, mild flavor. The product was soon picked up by many vendors, who then included Sarawak laksa on their menus.

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