PRODUCT DESCRIPTION


10 Pack Malaysia Famous Sarawak Laksa Paste Helang Matahari 600g

Sarawak laksa has made it into the Top 10 wish list of world-renowned chef Anthony Bourdain for his food market in New York. Sarawak laksa originates from the Malaysian state of Sarawak on the Borneo island. Original Sarawak Laksa Paste 600gm serve for 10-12 person. Now you can have it because we ship it international! Buy with us we will give you the step by step how to cook secret recipe! So buy now, Try now! The dish that every Sarawak coffee shop must have...Sarawak Laksa! Sarawak laksa has made it into the Top 10 wish list of world-renowned chef Anthony Bourdain for his food market in New York. Sarawak Laksa is one of the most important signature dishes in Sarawak, Malaysia. It is a spicy and flavorful rice vermicelli dish with a base of belachan paste, garlic, lemon grass and coconut milk. Laksa paste is composed of more than 20 different types of spices. Its unique flavor has propelled this dish to an international level as it caters to both the locals and foreigners' taste. Sarawak Laksa reaches international heights. Breakfast of the Gods was the term for this distinctive local dish that has found its way into world-renowned chef Anthony Bourdain's Top 10 wish list for his food market in New York. Sarawak Laksa has caught the attention of celebrity chef Anthony Bourdain during his first visit in the 2005 to film for Travel Channel.

 

Step By Step Of Preparation

Preparation Time – 1 hr 30 min

Cook Time – 2 hr

Total Time – 3 hr 30 min

Ingredients

  1. 600 gm Sarawak Sambal Laksa (Laksa spice paste)
  2. 2 Litres of water
  3. 2 Chicken (for the stock)
  4. 500 gm Fresh prawns (to be boiled in the chicken stock)
  5. 3 pieces Maryland chicken (thighs) or half a chicken, boil till cooked in chicken stock
  6. 500 gm Bean sprout, blanched in hot water to cook
  7. 4 Eggs, beaten & fried to make omelette strips
  8. Sprigs of Fresh Coriander leaves
  9. 1 packet of thick Vermicelli or Mee Hoon, blanched in hot water to soften (Swallow brand)
  10. 400 ml of Coconut Milk

Recommended Seasoning (to taste)

  1. 1 Tablespoon Light Soya sauce
  2. 2 Tablespoon Fish sauce
  3. 1 teaspoon Salt
  4. 1 teaspoon Sugar
  5. 1 tablespoon Chilli powder (if require more spicy)

Chilli sambal

  1. 3 fresh Chillies & 5 dried Chillies, pounded to a paste
  2. 1 teaspoon of belacan or shrimp paste, to pound with chilli paste
  3. Limau Kasturi juice, to add to the chillie paste

Instructions

  1. Cook the 600 gm Sambal Laksa in a considerable amount of water that covers the sambal in a pot for about 45 minutes. Best to do this the night before and let it sit in the pot overnight to draw out the spices in the sambal laksa.
  2. In a separate pot, boil the 2 litres of water with the chicken carcasses. Let this simmer for at least 45 minutes to make the stock.
  3. Put the Maryland chicken pieces into this stock pot to let it boil till the chicken is cooked. Remove from pot to let them cool and cut into chicken strips.
  4. Boil the fresh prawns in this same pot until cooked. Remove from pot, let cool before removing shell and set aside.
  5. Pour the pot of sambal laksa through a netted sieve into the stock pot. If you can obtain a deep oval sieve that can rest at the side of the stock pot (see photo), let the sambal laksa just sit in the stock pot and let boil until all the taste from the sambal spice have gone into the stock. Remove the sambal residue from the pot.
  6. Add in the seasoning and adjust according to taste. Fish sauce seasoning will make the laksa gravy very tasty. The sugar will help to neutralise the taste.
  7. Finally, add in coconut milk and let boil.
  8. Separate blanch the bean sprout and vermicelli and set aside.

To assemble Laksa

  1. In a bowl, put in bean sprout at the base.
  2. On top of bean sprout put in the desired amount of cooked vermicelli.
  3. Top it up with chicken strips, prawns and omelete strips.
  4. Garnish with coriander leaves.
  5. Pour the prepared Laksa gravy over and serve hot.
  6. Eat with the chilli paste and limau kasturi to be squeezed either over the Laksa or onto the chilli paste.

Notes

  1. Read the notes on the preparation of the Laksa broth and follow closely for a good flavor of the Laksa (as indicated on the Laksa paste packaging).
  2. The instructions on the Laksa Spice paste is usually not detailed enough.
  3. Do vary the seasoning to suit individual preference.

Shipping & Payments

We will ship your item within 1-5 working days when payment received.

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