How to Cook Delicious Laksa Curry Sarawak

Laksa Curry Sarawak. From Curry Laksa to Sarawak Laksa and Dry Laksa, we've rounded the differences between four kinds of laksa variants that you can find in Singapore and where you can have them at. Nyonya Laksa Nyonya laksa is a variant of the curry laksa that is more commonly found in Singapore. Curry laksa is a coconut milk-based laksa.

Traditional Sarawak laksa is a famous Sarawak noodle dish which looks like the normal curry laksa. However, the Sarawak's version of this dish is slightly subtler compared to the normal curry laksa. It is made using a laksa paste consisting of sambal belacan, tamarind, lemongrass, herbs and spices with a little coconut milk. You can have Laksa Curry Sarawak using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Laksa Curry Sarawak

1. Prepare of Chicken carcass bone.
2. Prepare of Chicken breast / drumstick.
3. You need of Prawns medium size.
4. It's of Fish balls.
5. It's of Fish cake.
6. You need of Laksa noodles / mee hoon.
7. You need of Hard boiled eggs.
8. You need of Coriander.
9. It's of Bean sprouts.
10. It's of Some onions.
11. Prepare of Lime.
12. You need of Laksa paste.
13. Prepare of Sambal belacan.
14. You need of Santan / Coconut milk.
15. Prepare of chicken stock.
16. Prepare of salt.

There are three basic types: curry laksa, assam laksa and Sarawak laksa, with multiple variations within these, and a version called Bogor laksa which hails in from the Indonesian island of Java. CURRY LAKSA Found readily in southern Malaysia and Singapore, it is most easily recognized for its liberal use of coconut milk in the curry soup. Curry Laksa Curry laksa (or curry mee, as it is known in Penang) originated in the states of Melaka and Johor respectively. This particular laksa version is made of coconut milk and curry and comes with extra dollops of sambal chilli paste and laksa leaf (or Vietnamese coriander) to give it that extra kick.

Laksa Curry Sarawak step by step

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..

The curry laksa is also known as curry mee. It is either served in rice noodles, egg noodles or a mix of both in coconut-based curry broth. Tofu, chicken, shrimp, and bean sprouts are added on top of the dish. Some restaurants serve the dish with fresh cockles. This dish can be eaten almost in every state of Malaysia, and hawker centre in.