One of celebrity chef Anthony Bourdain's Top 10 dishes, Sarawak laksa consists of a vermicelli rice noodles (bihun) cooked in shrimp-based broth made from sambal belacan, sour tamarind, garlic, galangal, lemongrass and thickened with coconut milk. The dish is served with a general amount of bean sprouts (taugeh), prawns, omelette strips, and shredded chicken.
Laksa is a spicy, curry or coconut-based noodle soup that originated from the Peranakans, who are of mixed Chinese-Malay heritage. Chinese men would set out onto the spice trade route and settle in their new villages, marrying the local Malay women. The result was a blending together of Chinese and Malay heritage. It is common to find traditional Chinese dishes that have been reformed using local spices and ingredients, thus creating a hybrid cuisine.
Sarawak Laksa is a comforting Malaysian noodle soup that is spicy, bright, warming, and full of flavour.Ask me what my favourite noodle dish of all time is, and I will tell you time and time again, it is my Mom’s laksa.I remember my parents making laksa for special occasions (and they still do!) and before, they would get their laksa paste from a famed hawker in Malaysia. We’d have packages of the aromatic laksa paste stashed frozen in our deep freezer.
But of course, as time would pass, the stash would dwindle. And, without relatives coming overseas to bring us packages of the laksa paste, my Mother resorted to creating her own version, which is much more healthy and fragrant, as with everything made from scratch! (The packaged laksa paste contains a lot of palm oil and saturated fats, which isn’t heart healthy at all)This is a halal(vegan) food too......
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