Thursday, November 3, 2011

The Secret Of Sarawak Laksa Paste Revealed - My 500th Post



After two years and a month of blogging later, I am pleased to present you my 500th post. To celebrate such an important milestone I decided to reveal one of the world's most secretly guarded recipes of all time - Sarawak (or Kuching) laksa paste.

While curry laksa and Asam/Penang laksa (both from the Peninsular) is gaining popularity by the day worldwide, Sarawak laksa and food from the state remains relatively unknown outside of the State Of Sarawak. 

For years the productions of Sarawak laksa paste has been monopolized by a handful of families in Kuching. With no recipe of the laksa ever been published in any form and those with the recipe refusing to share even with their closest kins, most people have no choice but to continue buying the readymade paste that has quadrupled in price in the last five years.

Together with my friend M who is a Kuchingnite, we managed to decode the recipe and somehow improved on the readymade pastes that have gone down hill on the quality department. We decided to use more red chillies in our paste and slightly reduce the amount of dried spices in our version - the result is a much brighter, less cloying and more rounded tasting paste.

With this post I hope more food lovers outside of Sarawak will get to taste this delicious dish for the very first time. So please share it through tweet, stumbleupon and facebook to tell everyone about this historical moment :)

P.S the flavours of the paste will develop further after a few days. Use only dried chillies if you prefer a paste as dark as the shop bought one.

update 5th Nov 2012 - Sarawak laksa using my homemade laksa paste.



recipe from the tummies' kitchen
makes about 20 cups (halve the recipe for a smaller quantity)
you'll need;
20 shallots (650 g), chopped
10 single bulb garlics, (300 g), chopped
2 large knob of galangal (650 g), chopped
20 long red chillies, cut into chunks
10 lemongrass (white parts only), chopped
1 cup of dried chillies, soaked in hot water for 20 minutes
100 g of candlenuts*
1 cup of sesame seeds, toasted
1.5 cups of peanut
100 g of cummin seeds, dry toasted and ground in a spice grinder
300 g of coriander seeds, dry toasted and ground in a spice grinder
12 star anise, dry toasted and ground in a spice grinder
15 cloves, dry toasted and ground in a spice grinder
3 nutmegs, ground in a spice grinder
20 cardamons, seeds removed from pods

you'll also need;
10 tbs of salt
20 tbs of sugar
1 packet of tamarind bulbs, mixed with a cup of boiling water and strained



Prepare all the ingredients for blending.



Blend ingredients together with the ground spices in batches until smooth.



Add 4 cups of oil to a wok or a large pot and cook spice paste on medium heat, stirring constantly.



When oil starts to separate (~ 1 hour), add in the tamarind water, salt and sugar and continue to cook for a further 15 to 20 minutes. 



You are now one step closer to tasting Kuching laksa for the first time. For how to prepare Sarawak or Kuching laksa at home please click on Sarawak laksa.

121 comments:

  1. thank you my deat Tummy after this ...no more secret ya makcik boleh buka kedai laksa sarawak.

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  2. sori salah eja my dear Tummy hehe..hari ini asyik buat salah je:(

    ReplyDelete
  3. Congratulations for your 500th post, this is a milestone, more 500 post coming! Thank you so much of reveal this secret, immediate bookmarked, going to do this soon.

    ReplyDelete
  4. Hi,
    I had never heard of the above item. Once I have the paste as in your picture ... what should I do with it. Do let me know

    ReplyDelete
  5. Congratulations on your 500th post! But you do realise that the Sarawak Laksa Mafia will be hunting you down!

    ReplyDelete
  6. Harriet From CarltonNovember 3, 2011 at 6:54 PM

    Well done my friend with ur 500th post. Good on you for revealing the secrets :)

    ReplyDelete
  7. Congratulations on your 500th post!! I've already copy down this secret recipe, thank you very much for sharing :)

    ReplyDelete
  8. Hey Suresh, Congratulations on your 500th post. What a way to celebrate it. Thanks for this beautiful recipe. I haven't been to Sarawak before...maybe I should go there someday.
    Have a lovely evening.
    Cheers,
    Kristy

    ReplyDelete
  9. Congratulations! 500 posts in 2 years! That's a few time job, so prolific... I hang my head in shame....

    ReplyDelete
  10. Congratulations my friend! You have been blogging for less time than a lot of people and you're already on your 500th post! What an effort, well done. I can't remember if I have ever tasted Sarawak laksa (probably not since I've been to Kuching only twice), but I must try this paste sometime.

    ReplyDelete
  11. Yay what a post! You bring us a celebration and a guarded secret revealed! Whoo hoo! Congrats on the 500th post and wishing you many more. The Sarawak Laksa paste is something I have to make now! Sounds perfect!

    ReplyDelete
  12. congratulation on ur 500th post achievement! What a wonderful blog u have. This secreat recipe is a must try recipe. Thanks for sharing. I know that if i tie up myself with hungries I will definitely become a good cook in the near future too. hehe...

    ReplyDelete
  13. Congratulations Suresh!! And thank you for sharing this secret recipe with us. I've noticed signs up for a new Laksa Bar near my work in the city, and they have Sarawak Laksa on the menu! Can't wait till they're open to check it out.

    ReplyDelete
  14. Oh and 10 nutmegs is a little excessive .. no?

    ReplyDelete
  15. Well done with your 500th post tummies! And how wonderful of you to reveal the secret of the laksa paste, I make sure I will be making this very soon.

    ReplyDelete
  16. Oh finally there is a recipe for Sarawak laksa paste and I am glad it is from you :) Congratulations on your 500th post!

    ReplyDelete
  17. Good work with ur 500th post and the recipe. We will be trying :)

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  18. Congrats on your 500th post! So nice of you to share the recipe. I'm sure Marymoh will be most happy to try!

    ReplyDelete
  19. I can't wait to try this. Thanks so much for sharing!

    Cheers!

    Carol a.k.a. Hungry Passport

    ReplyDelete
  20. Hi, firstly i wanna say thank you for posting this recipe. Have been looking for it for so long. Chef Wan's recipe for sarawak laksa was a disaster. Tastes nothing like it.

    I'd like to kno though, what's tamarind bulb? Is it 'bunga kantan'? Also, do you mean 10 cloves of garlic, or really 10 bulbs of garlic?

    ReplyDelete
  21. Really excited to try this!

    ReplyDelete
  22. Hi:

    Thank you for sharing this recipe. I haven't tasted Sarawak Laksa for more than 36 years. We can't get them here in Canada. I am certainly going to try this recipe when I can get all the ingredients. Thank you again.

    Sophie from Vancouver, Canada

    ReplyDelete
    Replies
    1. thank you! Do let me know what u think :)

      Delete
  23. We lived in Kuching, Sarawak, for 1-1/2 years during a post-retirement second career (now live in Arizona, USA) and especially miss Laksa Sarawak among the many fine local makan. Thanks for decoding the secrets of this wonderful paste -- we will replicate and use it often.

    ReplyDelete
    Replies
    1. Thank you! How exciting!
      Please get back to about the result :)

      Delete
    2. Mr. Tom, there is a Kuching couple and a Kuching-Angmolang in AZ, send me an email if you wanna meet up with fellow Kuchingite in AZ for Laksa session.

      cooknengr@hotmail.com

      Delete
  24. Thank you 3 Tummies for your Sarawak Laksa recipe. Was tumeric a missing ingredient?

    ReplyDelete
    Replies
    1. You are welcome laksa king! No there is no turmeric in Sarawak laksa paste.

      Delete
    2. Hi
      When u say nutmeg, do u use de whole fruit or just de seed?
      Tks
      Penang foodie

      Delete
    3. Thanks again for your confirmation.

      Delete
  25. Thank you very much for sharing the recipe!!!!! Will give it a try soon. Thanks again!!!!!

    ReplyDelete
    Replies
    1. Thank you! please let me know how it turns out

      Delete
  26. I'm from Holland and had the Sarawak Laksa in Kuching. Fantastic! But what is a candlenut? Is not familiar to me in Europe. In advance: thanks for reactions.

    ReplyDelete
    Replies
    1. Thank you for ur msg. Candlenut is known as buah keras in Malay/Indonesian. If u r unable to find it in Holland, substitute with the same amount of macadamia nuts. I hope it helps :)

      Delete
  27. Hi there! Where do you get tamarind bulb, nutmeg, galangal in Melbourne? Can we also get the seeds and spices from woolworths?

    ReplyDelete
  28. All good Asian grocers stocked them. U might be able to get from woolworth but they will be a lot pricier

    ReplyDelete
  29. Thanks! I'll try to look for them

    ReplyDelete
  30. Hii 3 hungry tummies =D does this laksa paste taste similar with the sarawak laksa cap burung helang? I really want to try making them!

    ReplyDelete
  31. You save our life!!!

    Both my cousin and I live in the States and the last shipment of laksa paste we received from her parents in Kuching was so low quality that I decided throw it out. I am completely out of laksa paste and don't know what to do...

    Today I found your blog and read this recipe, I sure will give it a try.

    Thanks a million!

    FF

    ReplyDelete
    Replies
    1. Thank you! I hope you will give it a try. Do let me know the result :)

      Delete
  32. i bought the barret laksa paste. The whole house smelt like a Chinese medicine shop when I cooked it and my husband said it tasted like dettol. Should the curry look black in colour? I am going to try your recipe and hope my hubby likes it. thanks for sharing your recipe.

    Mama Nah

    ReplyDelete
    Replies
    1. Smelling like dettol is a bit harsh lol
      It is on the darker side with the amount of dried spices used but this has a beautiful red hue because of the fresh chilies.

      Delete
  33. I LIVE IN WEST MALAYSIA FOR MORE THAN 15 YEARS AND I CANT FIND A COMPATIBLE SARAWAK LAKSA HERE, EVERY TIME I WILL GO BACK WITH DISSAPOINTMENT. I USED TO STOCK SWALLOW BRAND (MANY YEARS BACK) BUT THEY HAVE STOP PRODUCTION (AS TOLD THEY ONLY EXPORT TO OUTSIDE MALAYSIA) I LOVE TO COOK AND I WILL DEFINETELY TRY YOUR RECIPE AND I WILL SHARE WITH MY SISTER IN QUEENSLAND, I THINK SHE WILL JUMP AND CELEBRATE LOL. THANKS FOR SHARING THE SECRET AND WISH YOU HAVE MANY MORE 500 POST TO COME. CHEERS!

    ReplyDelete
  34. Hi
    Thanks for the recipe - has anyone tried it yet? I'd love to know how it turn out. I'd like to try but the long ingredients is quite scary and I would need to plan a weekend

    ReplyDelete
  35. If anyone living in Sydney wants to buy the swallow laksa paste, pls send me an email as I have some available.

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
  36. Thanks for the posting. My wife and I tried t today and it tasted pretty close to it. I am so happy now that I can eat Sarawak Laksa anytime without having to wait for the shipment from Kuching ;)

    ReplyDelete
    Replies
    1. Thank you very much for trying and I am glad to learn of the result :)

      Delete
  37. I tried making the paste. I halved everything. I have problem blending the ingredient as it was too dry so I added a cup or 2 of water for the wet ingredient. Hope it does not affect the taste. For the cardamoms, I believe you used the seeds and not the pods, right? Besides that, I fried the ingredient for 1 hour and 10min and I saw no oil. Seemed a bit dry. So I went ahead with the tamarind, sugar and salt. Haven't tried making the soup with the final product, hope it turns out well. Thanks!!

    ReplyDelete
    Replies
    1. I hope it will turn out well for you :) you can always add more oil if it is too dry. As for the cardamom, you were right about using just the seeds. Let me know how it turns out.

      Delete
  38. hi, if i dont have tamarind bulb,can i use tamarind paste instead? how much do i need to make half of the recipe? thanks

    ReplyDelete
    Replies
    1. I think we are talking about the same thing.

      Delete
  39. and also, for the peanut, do i use raw peanut with the red skin or skin must be removed?

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  40. hello, may i know for the cardamons, are you refering to the brown or green cardamons pods? please reply as im making it tonight. thanks

    ReplyDelete
    Replies
    1. Green cardamom. Good luck and please let me know how it goes :)

      Delete
    2. Hi:

      We finally got to try your recipe. It is heavenly!!! I will definitely cook it again. We cook it for our Canadian friends. They all like it. Thanks a million!.

      Sophie from Vancouver, Canada

      Delete
    3. Hi Sophie,

      Thanks for your message! I am so glad you tried the recipe and it turned out well :)

      Delete
  41. Holy smoke! Thanks, we have 30ish Kuching lang in L.A. every gathering we have to use our stash. and replenish when someone goes back home. I've been searching for year, Thank you, Kam-sia!

    ReplyDelete
    Replies
    1. Apologise for using your blog as message board...but, any Kuchinglang in the L.A. area ? Our Kuchinglang in LA group is getting bigger and we love the food and gossip session..and meeting new fellow Kuchingite. Sometime we have ppl who have not met in 20-30 years, finally meeting up.

      We meet twice during CNY and once during 4th July.

      Delete
    2. Hi we have our own group of 8-10 Kuching Lang also in LA!
      And we will be having a housewarming-laksa party soon!
      Email me at cmyi87@gmail.com

      Delete
  42. Hi there,

    I made this paste 3 months ago and it took me 10 hours to finish preparing the paste but it was worth every drop of sweat and muscle ache.

    This is the perfect laksa Sarawak and to those who haven't tried it yet, don't hesitate. I can vouch that this is the real deal.

    I cooked the laksa using your recipe and it all turned great. I just can't believe I just made laksa Sarawak from scratch! Thank you so much for selflessly sharing the recipe. :)

    ps: 4 cups of oil was still not enough for my paste. Maybe it was the wok that I was using. The oil never rose to the top even when I added close to 2-3 more cups of oil. Next time I'll use a different work and will use 6-7 cups of oil instead. Either way this paste is soo wonderful.

    Thanks so much.

    Much love,
    Ayuni and family

    ReplyDelete
  43. I just made the paste using your recipe. It turns out quite ok but has yet to cook after spending hours in kitchen. It smell the real thing n am sure it will taste good. Tq for sharing.

    ReplyDelete
    Replies
    1. thanks for trying, please let me know about the end result :)

      Delete
    2. Not bad. It surprised everyone...:) I now have ready paste kept frozen. Did you know that over 36 ingredients are needed? In the old days, many of these ingredients are either difficult to find or costly. I happened to know a little bit of the history of laksa and the mentor of swallow brand. I was a young boy and visited the original laksa maker and knew one of the helper then was the founder of swallow brand. The real creator was a Chinese immigrant from Indonesia and he later returned to China. You had done a great job to reveal it and to share to all. This was how the late old Chinese immigrant did and kept the recipe alive. I must also admit, knowing how to make the laksa paste is not all, cooking it right is another step for a really good laksa too.

      Delete
  44. Hi there.
    Plan to make the paste today. Have purchased everything. However a little unsure of the Tamarind amounts, the cardamom & peanuts.
    Your recipe lists "1 PACKET OF TAMARIND BULBS"
    I have a packet of Tamarind (200grams) -looks like cut up dates all pressed together to make a rectangle cake piece!?
    Can you please let me know how much (in weight) your packet was?
    Does my dried packet seem familiar?

    Also, Do I dry toast the Green Cardamom seeds and grind in spice grinder as for other spices OR is it intended I put these seeds in whole and untoasted?
    Finally are the peanuts raw shelled or toasted shelled. I got a bag of blanched shelled peanuts hoping they will do?
    Hope you can help.
    The plan is to make the paste today and then put the laksa meal together tomorrow- for when the family arrive. We love laksa.
    I will certainly let you know how it goes.
    Thanks in anticipation.
    Eve in New Zealand

    ReplyDelete
    Replies
    1. hey Eve,

      Thanks for ur plan to try out the paste.
      here are the answers for ur questions;
      1) tamarind bulk is what u have, mix it with 1.5 cups of hot water, when is slightly cool enough to handle, squeeze out the thick tamarind water n discharge of the seeds.
      2) remove seeds from cardamom and toast the seeds lightly
      3)lightly toast the raw peanuts in the oven first :)

      All the best and I hope you will be able to impress ur family

      regards,
      Suresh

      Delete
    2. H Suresh
      Thank you for responding.
      I'd already gone ahead and did the following:
      I used the whole 200grams of the Tamarind packet soaked in 1 and half cup boiling water.
      We then removed the pip/seeds we found in them.
      We then put the lot -Tamarind & water into the blender and created a pulp.
      I note from your reply that we should've only used the liquid from it.
      Do you think that what we did will affect the final taste of the Laksa in the end.
      I read up on Tamarind and saw that it is considered slightly acidic. We are hoping that the amount of sugar in the recipe will help neutralise it.
      What do you think?
      We are also NOT very good with very hot spices. Wish we were and we're always trying hotter dishes BUT I especially do a major sweat out-almost an internal combustion occurs!!!
      Because of this we only used 5 very long red fresh chillies (instead of 10)AND even then removed the seeds!!!!
      We also only added 2 Tablespoons of dried chilli flakes (instead of a cup!)

      Other than changing the chilli amounts and mucking up the Tamarind?-
      we stuck with all other measures in the recipe.Our entire home smells wonderful.
      We can't wait to try it tomorrow.
      For future reference:-

      1)HOW MANY GRAMS OF TAMARIND SHOULD WE USE AND
      2)SHOULD IT ONLY BE THE WATER SQUEEZED FROM THE SOAKING THAT SHOULD BE USED?
      3)THIS RECIPE SEEMS TO USE A LOT OF CORIANDER (300GRAMS)-IS THIS CORRECT?

      Sorry if the message is long but really want to nut this recipe out as we plan to have it on a regular basis if it tastes good.
      Feel and smells very much like it will taste good.
      Thanks agani in anticipation of your answers.
      PS: HOW HOT IS YOUR RECIPE IF YOU USE ALL THE INGREDIENTS OF CHILLIES?
      MAYBE IT GETS WATERED DOWN BY THE ADDITION OF THE CHICKEN STOCK...??????WHEN MAKING THE ACTUAL LAKSA? YES/NO?

      THANKS AGAIN
      Eve

      Delete
  45. are the spices in grams or not

    ReplyDelete
  46. because i don`t get the red collor, and i used red chillies

    ReplyDelete
  47. You are a Godsend!!! I grew up in Brunei and currently live in Canada. Laksa Sarawak is non existent here and the curry laksas from the Malaysian restaurants here just don't cut it. I've been looking for a Laksa Sarawak recipe for years. Even tried modifying some Curry Laksa recipes but without success.

    Thanks for posting the recipe, can't wait to try it!!

    ReplyDelete
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  53. Hi
    I have tried the recipe, but i think the peanut smell cover the whole thing, should i just dont crush the peanut? other than that, i got almost 80% close to the smell. thanks again for the recipe.

    laksa sarawak craze

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  57. Wow, After the Da vinci code,this is probably the next best thing decoded!

    Will try out this weekend.
    Thank you

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  58. You we supposed to use the 20 cardamons, or just the seeds from them?

    ReplyDelete
  59. Hi there, I am allergic to nuts... Would this recipe still work if I left out the candelnuts and the peanuts?

    ReplyDelete
  60. When we visited Kuching we fell in love with Sarawak Laksa. On our next trip to Malaysia, we had a friend with family in Kuching ship him some of the paste packs (He lived in KL). We stuffed the packs in our extra shoes and into our checked baggage. They all made it back as did a bottle of homemade soy sauce!

    When I found your recipe for the illusive mix we were thrilled. I made a batch of it this weekend and can't wait to make some laksa!

    The amount of oil seemed like too much and I spooned off about 1 1/2 cups after the paste was done and there is still plenty in it. Perhaps I'll try it with less oil next time.

    ReplyDelete
  61. Hi how long can the paste be kept before it goes bad?

    ReplyDelete


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  68. Hello there, There is an ingredient missing from your recipe:
    "15 cloves, dry toasted and ground in a spice grinder"
    May I know 15 cloves of what?
    Can't wait to try it out.

    ReplyDelete
    Replies
    1. Clove as in the ingredient "clove".

      Delete
  69. I've been looking for Shrimp & Boy brand laksa paste for over a decade. I don't know if Sarawak laksa is the same, but it smells incredible just as it is finishing off now.

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  70. hi , still remember during my primary school days 30+ years ago in sarikei , 30c per bowl , just beehoon and kuah nothing else . heaven !!!

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  76. Just thought that if anyone of you find it inconvenient to prepare all the spices for the sarawak laksa, perhaps get someone to visit any local convenience store around Sarawak. Typically look for the burung bayam & double red swallow which is popular and affordable. Cheers!

    ReplyDelete
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  78. Hi,

    I know I may be too late, but what is 1 packet of tamarind bulb ? What's the weight of the packet? It seems like a big task to just try without knowing. Do we sieve through the more concentrated part of it ?
    I think tamarind bulb and tamarind paste are two different things (according to your response from the previous comments). Because the tamarind paste that I bought is pureed.

    I recently moved to NZ for my postgrad studies and everyone is asking for Sarawak Laksa and I only have limited paste.

    Hope you can help.
    Looking forward to try it soon with your respond :)

    Ben

    ReplyDelete
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  80. Works great! I would add some belacan to the ingredients, but according to your own taste. Thanks!

    ReplyDelete
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  82. Thank you so much!! I came back from Borneo a month ago and knew I'd have to recreate this dish. I was very happy to find the recipe and really appreciate the time you took in recreating the recipe. I would agree that belacan is missing, but otherwise, I replicated the paste and tried it quickly with broth, coconut milk and rice noodles to give it a quick whirl. The flavour is a lot like the laksas I had around Kuching! Yay! I blogged about the paste and made sure to credit you: http://headstrongdesign.tumblr.com/post/146471651347/sarawak-laksa-paste-from-scratch. Will do the same when I give the full proper dish a go. Thanks again!

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