Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, laksa curry sarawak. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Laksa Curry Sarawak is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Laksa Curry Sarawak is something that I’ve loved my whole life.

Curry laksa is a coconut milk-based laksa. Asam laska does not contain coconut milk, and it uses tamarind paste, which gives it a more sour/acidic taste. Sarawak laska is a combination of the two, where coconut milk is used, as well as tamarind paste.

To begin with this recipe, we must prepare a few ingredients. You can have laksa curry sarawak using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Laksa Curry Sarawak:

1. Get Chicken carcass bone
2. Get Chicken breast / drumstick
3. Get Prawns medium size
4. Prepare Fish balls
5. Take slices Fish cake
6. Take Laksa noodles / mee hoon
7. Prepare Hard boiled eggs
8. Prepare leaves Coriander
9. Get Bean sprouts
10. Make ready Some onions
11. Get Lime
12. Make ready Laksa paste
13. Make ready Sambal belacan
14. Take Santan / Coconut milk
15. Prepare 1 cube chicken stock
16. Get 1 tsp salt

Curry laksa (Kuala Lumpur) Curry laksa is arguably the most common available variety of the dish in Malaysia. Even though it likely originated from the south of Peninsular Malaysia (Johor/Melaka), the dish is more often associated with Kuala Lumpur (you'll see why in a minute). Curry laksa is also referred to as "curry. There are three basic types: curry laksa, assam laksa and Sarawak laksa, with multiple variations within these, and a version called Bogor laksa which hails in from the Indonesian island of Java.

Steps to make Laksa Curry Sarawak:

1. Prepare stock soup base with 2 litres of water in a pot. Add in coriander root and a few pieces of ginger.
2. Remove the head and shells of some prawns. Stir fry the head and shells of prawns in oil untill aroma. Put the shells into the pot together with the chicken carcass bones and drumsticks or breast meat. Boil it for 15 minutes and let it simmer for another 30 minutes. The prawn meat can sear in a pan till aromatic and set aside for later garnishing.
3. Add in a pack of laksa paste, coconut or santan milk. Add in 1 cube of chicken and salt to taste. Add in fish balls and fish slices. Let it simmer for 15 minutes. The laksa soup is ready.
4. Cook some laksa noodles or mee hoon and set in a bowl. Pour in the laksa soup into the cooked noodles. Garnish and decorate the top with bean sprouts, onions, eggs, fish balls, fish slices, prawns, chicken and some sambal belacan. Ready to serve hot.

CURRY LAKSA Found readily in southern Malaysia and Singapore, it is most easily recognized for its liberal use of coconut milk in the curry soup. The unique taste comes from the carefully prepared Laksa paste easily available in Kuching, Sarawak. I am not sure about other parts of Sarawak but rest assured when visiting Kuching, you can easily buy them. A traditional bowl of Sarawak laksa comes with meehoon (rice vermicelli), omelette strips, shredded chicken, beansprouts, prawns, fresh coriander and lime. The type of laksa is based up on the soup base employed in its recipe; either rich and savoury coconut milk, fresh and sour asam (tamarind, gelugur or kokum), or the combination of the two.

So that’s going to wrap this up for this exceptional food laksa curry sarawak recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!