Laksa Sarawak
Laksa Sarawak layers rice vermicelli with a prawn-and-chicken broth flavored by Sarawak laksa paste, sambal belacan, tamarind, galangal, lemongrass, and coconut milk.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Simmer the prawns in water just until cooked; peel them and return the shells to the pot to make a prawn stock.
- 2
Strain the stock, poach the chicken in it, then shred the chicken.
- 3
Fry the laksa paste and sambal belacan until fragrant; add them to the stock with tamarind, galangal, and lemongrass and simmer.
- 4
Strain if desired, stir in coconut milk, and heat gently without a hard boil.
- 5
Divide blanched vermicelli and bean sprouts among bowls; add prawns, chicken, and omelette strips.
- 6
Ladle over the broth and serve with herbs, lime, and extra sambal belacan.
Cook notes
Tips
Build the broth from prawn shells and chicken before adding coconut milk for the characteristic depth.
Prepare defining aromatics and garnishes before cooking so the final dish keeps its intended balance.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool cooked food promptly before refrigerating.
- Store wet, crisp, and fresh components separately when possible.
- Reheat gently and add fresh garnishes only when serving.
Substitutions
- Use the closest Southeast Asian equivalent only when a defining Malaysian ingredient is unavailable.
- Do not replace the defining spice paste, fermented seasoning, herb, or cooking method with a generic seasoning blend.
What to Serve With
- Steamed rice, sambal, cucumber, or lime where traditional for the dish.
- A complementary Malaysian curry, vegetable dish, snack, or drink.
Common Mistakes
- Omitting the defining Malaysian aromatics, fermented seasoning, herb mixture, or garnish.
- Rushing reduction, resting, steaming, grilling, or broth-building steps that create the traditional texture.
Recipe FAQ
What defines Laksa Sarawak?
Laksa Sarawak layers rice vermicelli with a prawn-and-chicken broth flavored by Sarawak laksa paste, sambal belacan, tamarind, galangal, lemongrass, and coconut milk.
Can Laksa Sarawak be prepared ahead?
Prepare the components ahead where noted, but complete frying, grilling, fresh-herb assembly, or drink pulling close to serving for the best texture.
How should leftover Laksa Sarawak be stored?
Cool cooked components promptly and refrigerate in airtight containers for up to 3 days; keep fresh garnishes and sauces separate.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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