Not much left but you can see how thick and creamy it is. This is the picture of the remaining laksa stock after ladling into bowls. After the chicken is done, I debone it (follow my previous deboning post) and bring these bones back to the stock pot to boil for the next hour. I cook the chicken the same way I cook my chicken rice. At the end, you add coconut milk plus a couple of spoonfuls of belacan to enhance the prawn flavour resulting in a heavenly soup! Don’t forget to sieve the stock twice to ensure no remaining small pieces of prawn shells. However for sarawak laksa stock, the difference is you add in laksa paste before you start boiling the soup for an hour. You can stop here if you are making chicken kueh tiao soup. You get a lovely prawn and chicken stock. Add the chicken broth into the blender.Īnd tada! blitz them into the above picture!Īdd this into the chicken broth with bones and boil for an hour or so. So how do you make a good chicken and prawn stock? I tend to fry the prawn shells + heads then put them into a blender. A couple of spoonfuls of belacan makes the difference too. Hence, I cannot stress enough the importance of making a good chicken and prawn stock to go with the laksa paste. If all you do is add laksa paste and water alone, the concoction you have at the end will just taste spicy but flavourless. I had a friend who gave me some sarawak laksa paste approximately 4 months ago and that saves me a lot of work from having to make my laksa from scratch! Perhaps once I ran out of paste, then I will start to worry about the ingredients I am going to need to fetch for my laksa.Ībove picture is the Sarawak laksa paste I used and it is still my favourite!Įven though you have the ready made sarawak laksa paste in hand, it does not mean that all you have to do is add water and that’s it. It's not the traditional ingredient, but it's lovely neverthelessģ.I have to say I am not a big fan of spicy food. Try torch ginger to elevate your laksa gravy further. Add some of the shrimp paste side dip if you need more umph when you are cooking your gravyĢ. Various preparation steps for Laksa Sarawakġ. During serving, squeeze lime over the Laksa Sarawak for extra zing Set the fire to medium low and let it simmer until the oil separate.Ĩ. Drain and keep it in the fridge until ready to use.Ĥ. Cook for a minute, then take out and dump the prawn in icy water to stop it from further cooking. To prepare prawn, boil some water in separate pan. The prawn's shell and it's head, put it to be boil together with the gravy base.ģ. Once cool, shred the chicken meat off the bones. Once cooked, take it out and cooled it down. Add in a bit of water for desired consistency).ġ. (Pound dry chillies, saute then add in belacan. Put the shell and the head back into the gravy base) Rice vercimelli (blanced in slightly warm water and drained)īean Sprout (blanced in hot water for abt 10 second and dump in cold water)Ĭhicken shreds (used back from the laksa stock making) I will add few tips on how to 'repair' the laksa if it is not up to your expectation at the end, which I have learned myself and you might not normally encounter in other Laksa Sarawak recipe. The only reason why Laksa Sarawak making is such a fuss is that the preparation of the laksa base and its garnishing can be pretty time consuming. Not that the non-Halal-produced contained any non-halal ingredient anyway. You can buy it online, you can also obtained the Halal-produced laksa paste. To make Laksa Sarawak is actually quite easy and does not require precise cooking skill, provided you can obtain the laksa paste which is available only in Sarawak. I would not go into detail about the history of Laksa Sarawak, but suffice to say that this Sarawakian Chinese dish has become so dear to almost every Sarawakian wherever they are. Those who compares Laksa Sarawak with the other laksa in Malaysia, does not understand what Laksa Sarawak is about. I love laksa and curries a lot, and while I cannot say which one is the best, to me Laksa Sarawak is. Laksa Sarawak I should say, is the most famous dish which is easily identifiable with Sarawak, thanks to internet and blogging world. But what is a Sarawak Food website without it's Laksa Sarawak? I have been refraining myself from putting up this dishes, as I felt that it does not really can be categorized into traditional food.
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