Sarawak Laksa

My friend gave me a few packets of Sarawak Laksa paste and it's been in my freezer for a while. I have no idea how to cook Sarawak Laksa!

Definition from Wikipedia:

Sarawak laksa (Malay: Laksa Sarawak) comes from the Malaysian state Sarawak, on the island of Borneo. It is actually very different from the curry laksa as the soup contains no curry at all. It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped withomelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.

Last weekend at the coffee morning sales, my stall was sold out quite early so I had time to sit around to chat with some old friends from Sarawak. Gina who is the grandmother of my Godson taught me how to cook the Sarawak Laksa.

I cooked the pork bones and chicken stock in my magic pot one day ahead. I used my 8 L pot, brought the water to a rolling boil, added the bones and kept it boiling for 10 minutes. I left it in the magic pot for more than 10 hours.

The stock turned out excellent and clear!

After clearing the scum, look at the clear soup!

Look here for a similar recipe. I am lazy to re-write everything and this recipe posted by Hochiak! seems similar to how I cooked the Sarawak Laksa.

I cooked a sambal which Gina taught me.

1 packet of chili boh

1 cup of dried prawns

some oil from the Sarawak Laksa

Method:

1. Cook the chili boh in some oil from the Sarawak Laksa.

2. Soak and pound dried prawns coarsely.

3. When chili boh darkens to a dark red/maroon color and smells fragrant, add the dried prawns and cook for a while. Add salt to taste if necessary!