Laksa Sarawak


120ml Cooking Oil
50g tamarind, soaked in a small bowl of boiling water (just enough to cover)
3 heaped teaspoons salt
¼ circle palm sugar
To Toast on Frypan
2 teaspoon cup white sesame seeds
2 teaspoon of fennel seeds
25g coriander seeds
20g of white pepper
1/2 teaspoon clove
To Blend
4 to 5 dried chilli, soaked in hot water
1 teaspoon ground nutmeg
15g candlenuts
1 teaspoon curry powder
6 shallots roughly chopped
7 garlic cloves
3cm ginger
3cm galangal, sliced (double the size f ginger)
4 fresh red chillies
2 sticks lemongrass
2 tablespoons belacan
For Stock :
1kg of prawns (shells and heads intact)
1 x whole chicken
500ml coconut cream
For Garnish :
5 eggs made into thin omlettes
2 cups Bean sprouts, lightly blanched in the soup
Shredded chicken
coriander, roughly chopped
lemon or lime wedges
500g rice vermicelli noodles, soaked in hot water (1 packet will feed about 8 people)
This Laksa Sarawak is full of flavor and is made up of shrimp paste, red chili, lemon grass and more. All the spices used in this dish add so much more depth and flavor to the Laksa Sarawak.


1.Firstly, in a pan, pan fry the sesame seeds, fennel seeds, coriander seeds and cloves until fragrant.
2. In a blender, add in the spices that have been pan dred along with all the blended ingredients and blend to a pulp.
3.Add in cooking oil into a pan before adding the blended items and stir fry for 15 - 20 minutes until fragrant and the blended items becomes dark in colour
4.Once done, add in the tamarind juice, salt and palm sugar and cook until the paste becomes thick again for about 15 minutes
5.For the stock, In a large pot add in the chicken and enough water to cover the top of the chicken and bring to a boil. Once boiling add in some salt and turn the fire off and let the chicken rest in the hot broth for 30 minutes.
6.While the chicken is poaching, preheat the oven to 180C. Remove the prawn shells and heads and devein the bodies. Keep the prawn heads and shells for the broth and set the prawn meat to the side.
7.Once the chicken is cooked, remove the cooked chicken to cool before separated the meat from the chicken bones. Do not discard the chicken bones. And keep the chicken stock in the pot and reserve for later
8.In a large tray, add in the chickenbones and the prawn shells/heads and pop it into the overn to brown up – about 30 minutes at 180C oven.
9. After 30 minutes, add these roasted bones and shells back into the reserved poaching liquid and continue to boil for another 45 minutes. The longer they infuse, the better the flavour.
10.Strain the stock, discard the bones and shells. Return the stock to the heat and add in the paste. Leave to simmer for another 45 minutes. Strain the stock again, return to the heat and add in the coconut cream. Season to taste.
11. Blanch the prawns in the broth and set side
12. To serve, add noodles into a large bowl, add in a generous amount of broth, prawns shredded chicken, egg and coriander


Laksa Sarawak is a delicious soup based dish that originated in the Sarawak and is iconic!
Laksa Sarawak gets it’s intense flavour and unique taste from its paste that has over 20 ingredients. Including Sarawak’s very own white pepper, shrimp paste, lemongrass, tamarind, and an array of dried spices like coriander seeds, fennel and sesame seeds. Resulting in a  well-balanced broth that keeps you and your guests wanting more!
A bowl of Laksa Sarawak is usually served pipping hot atop rice vermicelli and garnished with slices of Omelette, shrimps, shredded chicken, beans sprouts and coriander.  A slice of lime for a burst of freshness!
The result is a laksa that is complex and hearty, spicy and very, very addictive, serving up a unique balance of flavors. Even the late Anthony Bourdian agrees to be excellent! Sarawakians and passionate about their laksa and consume it for breakfast, lunch, dinner or even a midnight snack.
This dish can be found almost everywhere now, from your local hawker food stall to your neighborhood restaurant. To get yourself  a good bowl of Sarawak Laksa, head down to a local coffee shop early in the morning as it is a breakfast staple for many Sarawakians and Malaysians alike.
Or, just make it yourself with this recipe we created just for you!
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