Sarawak Laksa

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


  • Vegetable oil 250 ml (8 fl oz / 1 cup)
  • Chicken


  • Combine ingredients for spice paste in a food processor and blend until smooth.
  • Heat oil in a pot over medium heat and sauté the spice paste until fragrant.
  • Put in the chicken, prawn stock and coconut milk. Bring to the boil, then lower heat and simmer until the chicken is tender, about 45 minutes. Season with salt and sugar. Remove the chicken.
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