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Wednesday, May 20, 2009

LaKsA SaRaWaK









Sarawak Laksa - Actually very different from the curry laksa as the soup contains no curry in its ingredient at all. It has a base of sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander (or mint), bean sprouts and optionally lime. Ingredients such as (sliced) fish cake or other seafood are not traditional but is sometimes added".


Ingredients
1 packet bee hoon
2 packets 200g laksa paste
2 package instant santan
500gm big prawns, shelled
150gm beansprouts
1 packet fish cake, cut in small pieces
5 eggs, beaten
1/2 chicken, shredded
Mint leaves
15 limau kasturi, halved
2 big tablespoond belacan
pepper sambal belacan (belacan blanded with dry chillies and lime juice)
salt
white paper



Method
Section1
1. Boil the prawn shells with chicken bone for 2 hour. Strain and discard shells and bond.
2. Add laksa paste and belacan and boil for 1/2 hour
3. Pour in the santan, add salt and pepper and boil.
4. Then, simmer gently to keep hot for serving.

Section2
1. Soak bee hoon in cold/warm water till soft. Drain and set aside.
2. Cook prawns then shelled. Set aside.
3. Lightly blanch beansprouts. Drain and set aside.
4. Make an omelette with the eggs . Let it cool, then cut into strips.
5. Divide the bee hoon into 8 bowls, top with beansprouts, fish cake, shredded chicken, prawns, and egg strips.
6. Pour hot laksa gravy over and garnish with mint leaves and one lime.
7. Serve with pepper sambal belacan and limau kasturi on the side.

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