Classic Laksa Sarawak
Hidangan tradisional · Malaysian
A rich and aromatic noodle soup from Sarawak, Malaysia, featuring a complex broth made from a blend of spices, shrimp paste, and coconut milk, served with shredded chicken, prawns, omelette strips, and bean sprouts.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Dried chilies15-20
- Shallots200g
- Garlic5 cloves
- Galangal2 inches
- Lemongrass stalks3
- Turmeric root1 inch
- Coriander seeds2 tbsp
- Cumin seeds1 tsp
- Shrimp paste (belacan)1 tbsp
- Dried shrimp30g
- Coconut milk400ml
- Chicken broth1 litre
- Chicken breast200g
- Prawns200g
- Eggs2
- Bean sprouts100g
- Thick rice noodles (laksa noodles)400g
- Saltto taste
- Wateras needed
- Cilantrofor garnish
- Limefor serving
Langkah
- 1
Soak dried chilies in hot water for 30 minutes, then drain.
- 2
Toast coriander seeds and cumin seeds until fragrant.
- 3
Blend soaked chilies, peeled shallots, garlic, galangal, lemongrass (white part), turmeric, toasted spices, shrimp paste, and soaked dried shrimp into a fine paste.
- 4
Heat oil in a large pot and fry the spice paste over medium heat until fragrant and oil separates, about 15-20 minutes.
- 5
Add chicken broth and coconut milk to the pot. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- 6
Season the broth with salt to taste.
- 7
Boil chicken breast until cooked, then shred. Peel and devein prawns.
- 8
Whisk eggs and fry thinly to make omelettes, then slice into thin strips.
- 9
Blanch rice noodles and bean sprouts briefly in boiling water.
- 10
To serve, place noodles and bean sprouts in a bowl. Ladle the hot laksa broth over them. Top with shredded chicken, prawns, and omelette strips. Garnish with cilantro and serve with a lime wedge.
