Tuesday, September 23, 2014

Recipe:Sarawak Laksa Paste

After reading the comments asking about the differences between Sarawak Laksa and the other Laksa's', I googled and found the recipe for Sarawak Laksa Paste and how to cook your own Sarawak Laksa with the paste you have made so I am sharing the links I found here. If you like to cook and have the following ingredients, you can make your own Sarawak Laksa including the paste:

To make the Sarawak Laksa paste, you will need:
shallots, garlic, galangal (lengkuas), red chilies, lemongrass (serai), dried chilies, candlenuts (buah keras), sesame seeds, peanuts, cumin seeds, coriander seeds. star anise, cloves, nutmegs, cardamons, salt, sugar. tamarind bulbs (Assam Jawa). For the details, please visit:
 http://3hungrytummies.blogspot.com/2011/11/secret-of-sarawak-laksa-paste-revealed.html

For the Sarawak Laksa, you will need:
Sarawak Laksa paste, prawns, chicken meat, eggs, beansprouts, coriander leaves, chilies, lime, mee hoon (rice vermicelli), salt, pepper, coconut milk. For the details, please visit:
http://3hungrytummies.blogspot.com.au/2012/11/sarawak-laksa-malaysian-monday-95.html

Happy Cooking! As you can see, the paste is made up of many spices and herbs to give it the special taste.

Old photo from July 2013 - Sarawak Laksa from Hai Siang Kopitiam, Bandar Puteri Puchong - MYR8.50 then (I am not sure what the price is now).

38 comments:

  1. Nice one Mun! :)

    I haven't eaten this one at BPP but it looks authentic enough. I don't like heavy santan (coconut milk) laksa preparations - outside of asam laksa, I believe our Sarawak laksa has the least santan, in fact some places don't use santan at all - was surprised that Golden Arch in Kuching (one of my favorite Sarawak Laksa places) doesn't use any coconut milk - the broth is pure crushed prawns heads, reduced with other spices but no santan.

    I've heard this type of laksa being called "Sarawak sambal laksa" but can't verify if that's the term that means "no coconut milk".

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    1. I remember this one at BPP did not have santan too.

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    2. Yeah, usually the Sarawak Laksa I like doesn't have santan - just the prawn head reduced broth with spices.

      I'm not a huge fan of santan. :x

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    3. Oh so you don't like all food with santan.

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  2. I think I will like any kinds of laksa as long as they are soupy and spicy, with some santan in it, those type.. Ingredients for the 'liew' looks familiar, except for the cockles, I hope I can try a bowl of Sarawak laksa soon..

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  3. I never cook my own laksa. Can easily drive and eat outside. Lol.

    But when my mum cook her laksa at home, I will usually add lots of shredded egg and prawns into my bowl. Hehe. Those were the days. Now I missed my mum's laksa.

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    1. I cook my own sometimes but since the famous Double Swallow brand closed shop, I have yet to find a paste that is as good. Not too fond of those I have used so far... :(

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    2. Very true Rose. If can eat out why cook your own.

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    3. Have you tried making your own paste, STP?

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    4. Nope. Can buy easily. Every shop, every supermarket selling. I'm like Rose, just go out and eat (Kuching people even worse, very few would bother to cook their own as they have nice ones all over the place so not many know how to cook.).

      I will cook once in a blue moon - just for the fun of it...or when I feel like having a laksa party, invite friends to come over and eat. I like holding popiah parties too.

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    5. True also if can buy easily no point sweating to make the paste.

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  4. Why don't you cook it and show us the *quote you* real McCoy? :D

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    1. Ah, you asking me or STP? Hah guess you don't know I have vowed not to cook anymore after cooking for nearly 4 years in UK. My house now don't even have a kitchen. I am super lazy x 1000 than you. Hahahaha. Why bother to cook when can eat out. Eat and leave, no need to wash up. :D

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  5. Yes, it's not the same as any other. Those who say it is similar in any way don't know better or they had had some miserably pale imitations trying to pass off as the real thing.

    Here, we just buy the paste available at all supermarkets...but of course, we would need to know which to buy. Not all the same, not all are good.

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    1. I guess some say the store bought paste is not nice anymore so must make own paste.

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    2. The cooking of the laksa in itself is soooooo much work, cannot imagine having to make one's own paste.

      Maybe if I am living overseas, cannot buy...then no choice - perhaps I would think of making. I guess it is the same over at your side - not available in the shops and supermarkets?

      Here, there are a few pretty good ones - can smell from outside, so fragrant...sure nice one. Just that there are all kinds and people who do not know may just buy and use...and they will be so disappointed.

      I guess it is the same with curry powder and curry pastes - there are good ones, not so good ones...and lousy ones. Same thing even with bottled chili sauce...and lots of other things.

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    3. Dunno about the making of the paste...but I clicked the link to see how the blogger cooked her laksa. Different - have to boil the paste for a long long time to get the flavours out...and have to sieve to get rid of the residue before using the broth to make the laksa soup/gravy...by adding the chicken and prawn stock and the santan...plus other seasonings.

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    4. Here, you can see how I did mine...
      http://suituapui.wordpress.com/2013/04/15/home-for-the-weekend/

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    5. These two, no need to sieve...not nice, Malay-made. Sarawak laksa is a Chinese dish actually.originally...
      http://suituapui.wordpress.com/2014/03/24/slowly/

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    6. Hahahaha, I ended up reading 4 of your DIY Sarawak Laksa and now I feel like having them again this weekend! No DIY for me, thank you. Just too much work for lazy, lazy me.

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    7. Just out of curiousity, I will go check the local grocery stores here for the ready-made paste. No, no, no, no, DIY for me, I don't DIY. Just curious only. :)

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  6. hmm so you are liking the Sarawak Laksa huh?? thanks for the recipe, but to a lazy man that doesn't cook and knows nothing about the ingredients, still I cannot tell what's the difference between Sarawak Laksa and the Curry Laksa we usually have here, hahaha!!

    while I thot the distinctive difference would be no santan in Sarawak Laksa, but hey, look!! there's coconut milk used in your recipe.. hmmm, ponder~~ :p

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    1. I also noticed the coconut milk in the recipe I found. I think the difference is in the spices and herbs used.

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  7. someone gave me sarawak laksa paste. I have yet to cook it.

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    1. How long can the paste last in the freezer?

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    2. duno...have to see the expiry date

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    3. Yes better check that expiry date before using it.

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  8. The price is a bit steep for a bowl of Sarawak laksa but then it looks good... paying a bit more to get tasty food is worth it! :)

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    1. This is an air conditioned eatery.

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  9. I love to eat Sarwak Laksa like crazee!! The taste is very unique yet spicy with fragrance of mint and coconut milk. I am too lazy to prepare the original gravy la. I am surprised to hear that they have ready-paste on sale.

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    1. I wonder whether the ready-made paste can be found being sold here or not.

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  10. Interesting, thank you for sharing! I wish to have a bowl now~

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  11. Thanks for sharing! Will try it out next time and let you know how it went. =)

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    1. You are welcome! Please do post about it if you try it out. :)

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  12. Well, from 17 June 2015 onwards, you can get Sarawak laksa paste in Klang Valley. No more postal order or troubling friends and relatives. Please visit fb www.facebook.com/LaksaPasteSarawak for more information.

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