📝 About This Recipe
Hailed by the late Anthony Bourdain as the 'Breakfast of the Gods,' Sarawak Laksa is a complex, aromatic masterpiece from Malaysian Borneo. Unlike its curry or asam counterparts, this version features a soul-warming broth made from a secret blend of spices, crustacean stock, and creamy coconut milk. It is a delicate balance of earthy heat and silky richness, traditionally served with fine rice vermicelli and a signature squeeze of calamansi lime.
🥗 Ingredients
The Broth Base
- 250-300 grams Sarawak Laksa Paste (high-quality store-bought or artisanal)
- 2 pieces Chicken Bone-in Breasts (skinless)
- 500 grams Prawns (shell-on, heads intact)
- 250 ml Coconut Milk (thick, first press preferred)
- 2 stalks Lemongrass (bruised)
- to taste Salt and Sugar
Noodles and Toppings
- 400 grams Rice Vermicelli (Bee Hoon) (soaked until soft and blanched)
- 3 large Eggs (whisked and fried into thin omelets, then shredded)
- 200 grams Bean Sprouts (lightly blanched)
- 1 bunch Fresh Coriander (chopped for garnish)
The Essential Condiments
- 4 tablespoons Sambal Belacan (spicy shrimp paste chili)
- 6-8 pieces Calamansi Limes (halved)
👨🍳 Instructions
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1
Prepare the prawn stock: Peel the prawns, reserving the heads and shells. Set the prawn meat aside. In a large pot, sauté the shells and heads with a tablespoon of oil until they turn deep orange and aromatic.
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2
Add 2 liters of water to the pot with the shells. Bring to a boil, then add the chicken breasts and bruised lemongrass. Simmer for 20 minutes.
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3
Remove the chicken breasts once cooked. Let them cool slightly, then shred the meat by hand into thin strips and set aside.
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4
Strain the stock into a clean pot, discarding the shells and lemongrass. You should have a rich, fragrant orange-tinted liquid.
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5
Stir the Sarawak Laksa paste into the stock. Bring to a gentle simmer for 30 minutes to allow the spices to fully infuse the broth.
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6
While the broth simmers, blanch the prawns in the broth for 2-3 minutes until opaque and curled. Remove and set aside.
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7
Pour the coconut milk into the broth. Stir constantly over low heat to prevent curdling. Season with salt and a pinch of sugar to balance the spices.
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8
Prepare the omelet: Lightly grease a non-stick pan, pour in the whisked eggs to create a thin sheet. Once set, roll it up and slice into fine ribbons.
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9
To assemble, place a portion of blanched rice vermicelli in a deep bowl.
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10
Top the noodles with a handful of bean sprouts, shredded chicken, omelet strips, and 3-4 poached prawns.
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11
Ladle the piping hot laksa broth over the ingredients until the noodles are fully submerged.
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12
Garnish with fresh coriander and serve immediately with a side of sambal belacan and a halved calamansi lime.
💡 Chef's Tips
Always strain your broth through a fine-mesh sieve or muslin cloth for that signature smooth, 'clean' Sarawak mouthfeel. Don't boil the broth vigorously once the coconut milk is added, or the fat will separate and ruin the creamy texture. If you can't find authentic Sarawak paste, look for brands like 'Barrett's' or 'Swallow'—they are the gold standards used by locals. Soak your rice vermicelli in room temperature water for 30 minutes before a very quick 30-second blanch to keep them springy. Adjust the richness by adding more or less coconut milk according to your preference; Sarawakians often prefer it slightly thinner and more spiced.
🍽️ Serving Suggestions
Serve with a side of extra Sambal Belacan for those who crave a deeper heat. A cold glass of Teh C Peng (Sarawak-style 3-layer iced milk tea) is the traditional beverage pairing. Provide a small saucer for the calamansi juice to be mixed with the sambal before dipping the prawns. Use deep, wide bowls to allow the aromatics of the broth to hit the nose before the first bite. Pair with a side of crunchy crackers (Keropok) for an added textural contrast.