Sarawak laksa or in Malay: Laksa Sarawak comes from the town of Kuching in the Malaysian state Sarawak. It is actually very different from the curry laksa as the soup contains no curry in its ingredient at all. It has a base of prawn paste or Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelet strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.Any visit to Sarawak, Malaysia especially to the major cities and towns like Kuching, Bintulu, Sibu and Miri would not be complete without a indulging in the very delicious Sarawak Laksa. You will have to be there early to catch a bowl.
Nana cooked/prepared Sarawak Laksa this morning. We invited Adnan & his clan, Zahrul, Ahmed Sharifuddin and Kamarul over and we had a good time. All were spoilt by the hot spicy Laksa but we felt something was lacking. Could it be the Laksa paste was not spicy enough? Some of the ingredients were lacking, hence, Laksa Sarawak ala Alex!
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