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. 


  1. Thanks for sharing this, next time if i got friend ask me how to cook Sarawak Laksa, i will direct them here. :)

    Although i am from Sarawak, but i am not a big fan of Sarawak Laksa, i am a die hard fans of "Kampua"! :)

    Around my house area, at one coffee shop, selling very nice Sarawak Laksa, and apparently this aunty is very famous and she is from Kuching.

  2. Thanks Annie Q. I am also kampua fan. It is a must eat if i go back to sarawak. My mum will tar pau for me if she come back to KL.