Sarawak Laksa

Every state in Malaysia has its own spin on dishes, and each one of them offer a different culinary experience. This Sarawak laksa recipe offers complex flavours that come from the delectable combination of spice paste and santanThis recipe was first published in Flavours magazine.

Print Recipe
Servings
6servings
Servings
6servings
Print Recipe
Servings
6servings
Servings
6servings
Ingredients
Sambal
Spice paste
Garnish
Servings: servings
Units:
Instructions
To make sambal:
  1. Blend all ingredients except oil till fine. Heat oil in a non-stick pan and sauté paste till fragrant and oil separates. Set aside.
To make spice paste:
  1. Blend all ingredients, except oil, sesame seeds, peanuts, curry powder and seasoning, to a fine paste. Heat oil and sauté spice paste till fragrant, then add the rest of the ingredients.
To make gravy:
  1. Place the spice paste in a large saucepan and add stock and santan. Bring to a boil, then remove from heat, adding more stock if necessary to adjust consistency.
To serve:
  1. Divide vermicelli among bowls and ladle gravy over. Top with garnishes.

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3 Responses to “Sarawak Laksa”

  1. GwenChow

    Hi, I am wondering what is santan sawit in English? Can I replace palm oil with other kind of oil? Thank you.

    Reply
    • Kuali Admin

      Hi Gwen,

      Thanks for writing in. You can replace palm oil with other oil and santan sawit with santan (which is coconut milk).

      Hope this helps. Happy cooking!

      Regards,
      The Kuali Team.

      Reply

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