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 santan.
This recipe was first published in Flavours magazine.
- 10 red chillies
- 2 big onions
- 1clove garlic
- 50g dried prawns
- 6-8tbsp palm oil
- Spice paste:
- 150g shallots
- 125g garlic
- 150g galangal
- 30g red chillies
- 4 stalks lemongrass, white part only
- 10 dried chillies, soaked in hot water for 20 minutes
- 30g candlenuts
- 20g cumin seeds
- 55g coriander seeds
- 3 star anise, dry roasted and ground
- 4 cloves, dry roasted and ground
- 1 nutmeg, ground
- 5 cardamoms, seeds only
- 10-12 tbsp palm oil
- 1/2cup sesame seeds, roasted and ground
- 110g peanuts, roasted and ground
- 1tbsp curry powder, heaped
- 2-3tsp salt, or to taste
- 2tbsp sugar
- 1.5litres chicken and prawn stock
- 350ml santan sawit
- 400g vermicelli, scalded
- 5-6 calamansi limes, halved
- 1bunch coriander leaves
- 200g beansprouts
- 1 cucumber, shredded
- 350g chicken meat, boiled and shredded
- 500g prawns, marinated in sugar and cooked
- To make sambal: 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: 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: 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: Divide vermicelli among bowls and ladle gravy over. Top with garnishes.