And, don’t forget to add sambal as a condiment to the dish. A favourite of mine is the addition of cockles in the dish, which somehow makes it tastier. You would typically serve the dish with rice noodles, beansprouts, boiled chicken, prawn and thinly sliced fried egg. Coconut milk is then added to the mixture when it’s time to cook this delightful concoction. They are blended together with ground spices such as coriander seeds, cumin, star anise, cardamom, clove and nutmeg in preparing the paste. The ingredients includes shallots, garlic, lemongrass, galangal and dried chillies. This is because every restaurant or hawker stall in Sarawak makes their own home-made versions. Sarawak Laksa is made from a special paste with its own distinctive taste. The secret of its distinctive taste lies in the paste. The Sarawak Laksa has its own unique taste that sets it apart. The Sarawak version is definitely not the same as either of these two. Curry Laksa is a coconut-based curry soup dish served with yellow noodles while Asam Laksa is tamarind-based which makes it sour, where it gets its namesake (Asam means sour in Bahasa Malaysia). To sum it up briefly, it tastes like a combination of Curry Laksa and Asam Laksa. Sarawak Laksa actually tastes different from that. This is another Malaysian variant of the dish. Most people who have tried out Sarawak Laksa would make the common mistake of misidentifying it as Curry Laksa. So, the Sarawak version of the laksa must be something that is at least worth trying. His review on this dish during his visit to Sarawak has undoubtedly put Sarawak Laksa on the map. Back in 2005, the late celebrity chef Anthony Bourdain even remarked it as being ‘one of the foods served in heaven’.
Sarawak Laksa is a typical dish that most Sarawakians, including yours truly, eat during breakfast. A bowl of authentic Sarawak Laksa, the famous Sarawakian dish.
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