Monday, November 5, 2012
Sarawak Laksa 砂拉越叻沙 - "Malaysian Monday 95"
Though I have done a post on Sarawak laksa previously, this time I am using my very own homemade laksa paste of course. I must also take this opportunity to thank all my wonderful readers who have been game enough to try making my Sarawak laksa paste at home and of course for their positive feedback afterwards.
Most of you might not have heard of Sarawak laksa before this, a few might have seen it featured on Anthony Bourdain"s "No reservations Malaysia" but finding this outside of Sarawak is like searching for a needle in a hay sack. While it would be impossible to cook this at home previously without the elusive readymade laksa paste, you can now prepare this wonderful dish using my recipe for the secretly guarded laksa paste - see secret of Sarawak laksa paste revealed.
Make a big batch of the laksa paste now (it will stay fresh for up to a year in the freezer) and enjoy this exotic offering from Bumi Kenyalang (land of the hornbills)!
P.S The latest Muhibbah Malaysian Monday roundup is up, make sure you head over to my friend Sharon's blog - Test With Skewer to check out all the wonderful entries.
recipe from the tummies' kitchen
for the laksa broth you'll need;
1 free range chicken
1/2 kg of prawns
400 ml of coconut milk
salt and pepper to taste
you'll also need;
bean sprouts, blanched for 5 seconds just before serving
young coriander leaves (coriander sprouts are usually used for this dish)
eggs, beaten, made into thin omelet and sliced
lime wedges to serve
cut chillies to serve
* cook vermicelli in boiling water for a minute and drain just before serving
Bring 4 L of water to a boil and add the whole chicken. Return to a boil then cover and turn it down to a simmer for 35 minutes, remove chicken and submerge in cold water. This is a great way of poaching a whole chicken, tender juicy flesh every time!
Poach prawns in the chicken stock, remove and allow to cool.
When the chicken is cool enough to handle - remove skin and hand shred chicken into bite size pieces, discharge skin and keep bones for stock. You will only need the meat from half a chicken, keep the balance for other dishes such as chicken porridge or noodle dishes.
peel prawns but keep the tails intact, keep shells for stock.
Return chicken bones and prawn shells together with the laksa paste to 3 l of the chicken and prawns cooking water, simmer for an hour.
While the laksa broth is simmering away, prepare the rest of the toppings.
Strain broth to remove all solids, add coconut milk and cook for a further 5 minutes. Check for seasonings.
Place rice vermicelli, blanched bean sprouts, chicken, prawns and omelet then ladle some broth over. Top with cut chillies and coriander leaves and serve with a wedge of lime.
Squeeze a wedge of lime to two over, mix well and enjoy!
The crazy season has started, we decided a combined Nov/Dec roundup should work better for everyone during the busiest period of the year. I will be hosting the next event, so please send all your entries to me at email@example.com . To find out more about MMM and on how to enter please click here.