Sarawak Laksa: Tradition Meets Creative Flair

(Updated Version)
There’s a magic that stirs within me when I step into the kitchen—a dance of flavors that not only nourishes the body but also feeds the soul. Cooking, for me, is more than following a recipe to the letter; it’s about weaving my creativity into every dish, making it uniquely mine. After all, if you don’t infuse your own spirit into what you create, what’s the point of being different, of being you? That’s why you might notice my recipes always carry a touch of the unexpected, even if they share the same core ingredients as others. Don’t you agree that this is what makes each of us, and our culinary creations, one of a kind (SINGAPORE LAKSA LEMAK)?

Take my Sarawak Laksa (SIAMESE LAKSA LEMAK), for instance. It’s not your standard bowl of laksa—far from it. I’ve taken the traditional essence and infused it with my own flair, creating something I’m proud to call my own.

Key Elements of Sarawak Laksa

Foundation in the Paste

The heart of any curry laksa lies in its paste. This paste is the foundation, doing three-quarters of the work. Once it’s made, the rest of the dish comes together effortlessly.

 

Rich Local Herbs

Sarawak Laksa is a celebration of Malaysian local herbs, setting it apart from other types of laksa. These herbs and local ingredients, which vary by state and even by country, give the dish its distinctive character.

 

Vegetarian Adaptations and Creative Twists

Simple Vegetarian Adaptation

For those who prefer a vegetarian version, it’s easy to adapt. Just omit the belacan and prawns, and swap in vegetarian stock (HOKKIEN HAE MEE).

Creative Variations

I’ve experimented with different takes on this dish. For example, in a previous version, I added soft boiled eggs for extra richness. In this version, I used dried shrimps in the paste instead of belacan and included long beans to create a wholesome, fiber-packed meal.

Sarawak Laksa

Ingredients

For the Prawn Stock 

As needed (recipe available at: CANTONESE YEE MEE.

 

For the Laksa Paste (blend for a thick paste)

10 dried chilies (or as needed)

1 lemongrass

1 inch galangal

1/2 inch roasted belacan/shrimp paste

4 shallots

5 cloves garlic

1 tsp curry powder

4 candlenuts

For the Prawns

6-8 fresh prawns, deveined, tail on, and patted dry

¼ cup oil

Salt for seasoning

 

Other Ingredients

1 cup thick coconut milk

1-2 pieces dried tamarind (or tamarind juice)

Tofu pok, cut into pieces (as needed)

Noodles, blanched to soften

Coriander leaves for garnish (sliced)

Salt to taste

 

Method

Fry the Prawns

Season the prawns with salt and fry them in oil until crispy. Remove and set aside, reserving the oil for the laksa gravy.

 

Prepare the Laksa Paste

In the same oil, fry the curry paste until it becomes aromatic and the oil splits.

Make the Gravy

Pour in the prawn stock, add tamarind, and season with salt. Let it simmer, then stir in the coconut milk and tofu. Allow it to simmer for another 1-2 minutes.

 

Assemble the Laksa

Arrange the blanched noodles in a bowl, top with fried prawns and coriander leaves, then ladle the fragrant gravy over the top. Serve immediately.

This Sarawak Laksa, with its comforting warmth and rich flavors, is more than just a meal—it’s a culinary journey that speaks to the soul.