Tuesday, November 13, 2007
Last week I made Sarawak laksa and as always it is a hit with Doug. Of all the Malaysian dishes that he has tasted, he thinks Sarawak laksa will do well in San Luis Obispo, which is a university town in the central coast of California. I don't know why he would think that, but I guess it is a simple meal, and rich in flavor. The kind of flavor that you can grow to love.
The soup base for Sarawak laksa is made from a paste which consists of spices and shrimp paste. I find this particular laksa paste (pic above) the easiest to use. You only need some chicken stock and coconut milk to complete your soup. Salt has already been included in the paste.
I still have about three cups of the paste left, and pretty soon, we'll have to wait for our next trip to Sarawak to get more! :-) Unless some friend from Sarawak decides to come and pay us a visit and of course we'll make sure they bring some laksa paste for us! :-)
If you've never tried Sarawak laksa before, make sure you give it a try the next time you visit the state.
Here's wikipedia's definition of Sarawak Laksa -
Sarawak laksa (Malay: Laksa Sarawak) comes from the town of Kuching in the Malaysian state Sarawak, on the island of Borneo. 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 Sambal belacan (shrimp paste), sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but is sometimes added.