Name: Sarawak Laksa
Cuisine: Malaysian
Ingredients: Galangal 2.5-cm (1-in) knob, peeled; Lemongrass 3 stalks, thinly sliced; Crisp-fried shallots 125 g (4½ oz); Vegetable oil 250 ml (8 fl oz / 1 cup); Coconut milk 1 litre (32 fl oz / 4 cups), extracted from 2 grated coconuts and 1 litre (32 fl oz / 4 cups) water; Ginger 2-cm (1-in) knob, peeled; Candlenuts 10; Chicken ½, about 500 g (1 lb 1½ oz), cleaned; Red chilli 1, seeded and sliced; Dried prawns (shrimps) 200 g (7 oz), soaked and drained; Cucumbers 2, peeled, cored and shredded; Garlic 4 cloves, peeled; Dried chillies 30, soaked, seeded and drained; Mint leaves a bunch, shredded; Kalamansi limes 3, halved; Bottled sambal belacan (optional) as needed; Coriander leaves (cilantro) 200 g (7 oz), shredded; Medium prawns (shrimps) 1 kg (2 lb 3 oz), cleaned and shelled; Black peppercorns 10; Bean sprouts 300 g (10½ oz), tailed and blanched; Rice vermicelli 300 g (10½ oz), soaked, blanched and drained; Hard-boiled eggs 3, shelled and sliced; Sugar to taste; Prawn (shrimp) stock 500 ml (16 fl oz / 2 cups); Salt to taste; Shallots 30, peeled; Coriander powder 3 Tbsp; Cumin powder 1 Tbsp

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.

Sarawak Laksa

Ingredients

Method

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