Monday, 25 July 2011

Authentic Laksa Sarawak

I am a Sarawakian and I believe my blog will not be complete and authentic if I don't introduce Laksa Sarawak.  Laksa Sarawak paste is a must buy in my shopping list if any one of us going back to my hometown.  Before I post the recipe, I would like to share about my history.  

I was born in Kuching, the cat city of Sarawak.  I was there until I finished my Primary 4.  My father then got a job in Sibu and the whole family were moved there and I continue primary education in Sibu till Form 5.  Right after I got my SPM result, I come to West Malaysia to further studies on my own.  My whole family shifted to Miri 12 years ago.  I have not gone back to Sibu and Kuching since then.  My mother can cooked authentic Kuching Laksa and she sold laksa in hawker centre in Sibu when I was in Form 1 till my father passed away 2 years later.  My mother cooked the best laksa and I have learn from her but I still think that she cooked the best.  OK...enough with my long story .....

Let's share the recipe :
(source from - serve 7 pax.
  • 1 kg of medium-sized prawns (with head and shell) removed the head and shell
  • 1 pc of chicken thigh or breast
  • 5 eggs
  • 5 pieces of tauhu pok (optional) - slice thinly
  • 500 grammes of bean sprouts
  • 10 pieces of lime
  • 1 packet of 300gm Sarawak Laksa paste
  • Coconut milk from 1 1/2 coconuts (about 300 mls)
  • Salt and sugar to taste
  • Water
  • Coriander leaves (for garnishing)
  • 1 packet of Bee Hoon (rice vermicelli) 

1.  Boil 2 litres of water in a stock pot. Upon boiling, add prawns shell & head. Boil the shell still they start to float indicating that they are cooked. Remove the shells and pour in the laksa paste. Boil for another 30 mins.
2. Separately, boil 1 litre of water in another stock pot. Upon boiling, add a pinch of salt followed by the chicken. Boil till chicken is thoroughly cooked. Remove chicken and let it cool.
3. After the Sarawak Laksa paste has been left boiling for at least 30 minutes, turn off heat and sieve and remove the spice from the stock. Bring the stock (now laksa soup) to boil again. Add in chicken stock and coconut milk gradually whilst stirring. Add salt and sugar to taste.
4. While boiling the laksa stock, shred the chicken meat using fingers.
5. Beat eggs and fry them thinly on a frying pan. Cut into strips. Set aside.
6. Blanch the prawn, drain and set aside.
7. Use freshly boiled water, blanch the beansprouts for 1 minute each. Drain beansprouts and set aside.
8. Next, cook the pre-soaked beehoon by blanching them in boiling water for at least 1 minute. Drain and set aside.
9. To serve, first place cooked beehoon on a bowl. Add beansprouts, shredded chicken, prawns and egg strips. Then pour the laksa soup over the ingredients.
10. Garnish with coriander leaves and squeeze lime and add in homemade sambal for more kick over the soup before eating.

A bowl of Laksa Sarawak ready to serve
If you have chance to visit my hometown especially Kuching, this laksa is must try.  Every time, when I go back, this is not my must try because we (my whole family including my husband) always think my mother's laksa is the BEST.  However, this is a must cook dish requested by my eldest brother if my mother goes back. 

Sunday, 24 July 2011


Who is Rawangboy ? I also don't know until I meet him at Popular Bookstore, Aeon Bukit Tinggi today.

Please refer to for further info.  He was there for Meet the Fans session.  Cyn bought a book wrote by him and manage to get his autograph and a photo session.

He is Rawangboy

Cyn with Rawangboy after autograph session

The range of books wrote by him displayed on the table

Thanks Rawangboy...Cyn is very happy today.  She starts reading your book even before she meet you today.

Friday, 15 July 2011

Good deal from

It is everyday again ! I purchase 4 coupons this time ! WOW ! what is the good deal ?

Side Deal : Scrumptious Main Course at only RM4.60 at Central Hong Kong Cafe!

Yes ! this is the deal.  You save up to 53% as the value is RM9.90.
Let's visit here for more everyday deal.  Don't miss it !

Thursday, 14 July 2011

Cream Puff

My hubby is not a cake lover.  He will never compliment the cake I made.  I know he loves cream puff as he will buy a packet of cream puff every time he sees it in the bakery. I got this recipe from
I have been following this blog even before I start blogging.  Her blog is full of recipes with tips.  Thanks ! Sonia for the wonderful recipes.

 Cream Puff (source from

100g butter
250ml water (i used fresh milk)
a pinch of salt
150g flour (all purpose)
1/2tsp vanilla essence
1/4tsp baking powder
1tbsp sugar
2-3 eggs

Cream (original recipe used durian, I just used custard cream)Instant custard 50gm
Drinking water 100ml (I used fresh milk)
* mix both together and chill in the fridge

1. Mix flour, baking powder,salt and sugar, set aside.
2. Heat butter in a pot (medium heat), once butter melted, add in water, mix well.
3. Add in flour mixture (no.1), vanilla, quickly mix well ( about few seconds), turn off the heat.
4. Continue stirring flour until the dough mix well (once you see shinning surface).
5. Transfer the dough to a mixer, set aside to let it cool down.
6. Once it cool down (don't need completely cool) , mix in the egg, and beat the dough and eggs till mix well, less than 5mins.(the dough texture must not too soft or too hard, something like biscuit dough which you can easily shape it)
7. Place the dough in a pastry bag fitted with a tip. Pipe quarter-sized puffs about 1 inch apart on a baking pan.
8. Bake at pre-heat oven at 180C (original recipe 200c, too hot) for 25mins or until golden brown.
9. Cut the puff and fill in cream (store in fridge when not use), and enjoy it...
Happy Baking !

Cyn, Maine and of course hubby love it so much and asked for MORE !! ENCORE !!

Tuesday, 12 July 2011

Honeycomb Cake

It was a baking weekend for me.  I baked honeycomb cake (kek sarang lebah) on Saturday and cream puff on Sunday.  I love to eat honeycomb cake since I am young and this is very popular in Sarawak (my beloved hometown).  Before I start to bake this cake, I have heard a lot of comment about how difficult to get this cake right.  I finally got the recipe from here, the recipe is complete with video which you will never goes wrong with it. It is not difficult after all. 

I have made this cake few times and this is my mother's favorite cake.  I also made for my office function.  Happy trying !

p/s I will share about my cream puff in the next posting.
Before sending to oven
In the oven

Monday, 11 July 2011

Sekinchan Steamboat

I bought coupon again !  This time, it is buy 1 free 1 for RM 21.80. has good deal every now and then.
However the choice of food is limited especially the bbq stuff and vegetables.  The seafood are very fresh. 
We sat inside the shop therefore it is very hot and stuffy.  The whole shop is full of smoke because of the bbq.
Sekinchan Seafood Buffet

29, Jalan Tiara 2D/KU 1,
Bandar Baru Klang,
41150, Klang,

Tel: 012-335 0593(for reservation)

Business Hours:
Mon - Sun : 5.00pm-12.00am

Friday, 1 July 2011

Lawatan sambil belajar

Cyn is going to Bukit Tinggi, Pahang today for a day trip organize by her school.  I paid RM85 for the trip which I think is reasonable.  This is not first time she going for trip on her own.  The first time she went for this lawatan sambil belajar was when she is 6 years old.  She went to KLCC and a chocolate factory in KL.  Last year she went to organic farm in Negeri Sembilan. 

She is quite independent now and she knows very well what to bring for the trip.  She packed her own bag and I just checked after she packing it.  I remember last year, I still have to pack her bag for her and this year she already knows how to do it own her own.  Some of the things she packed are face towel, wet tissue, 1 extra t-shirt, 1 extra pants, some mint sweets, 2 bottle of water, cap, jacket and her stationary.  She is allowed to bring handphone, so it is easy to know her whereabout now and then.  I just smsed her just now and she replied that she boarded the bus already.

Enjoy your trip !