Sarawak Laksa Recipe and Laksa Paste
Sarawak Laksa Recipe and Laksa Paste Ingredients
For those who have never tasted this Sarawak laksa, try once ... definitely going again, some time after taste it, you will see clearly and feel its taste that is different from other laksa2 ... another promising that usually laksa gravy thickens, laksa sarawak is also promising more flavor sauce spice spicy taste and creamy fat so ... dotted with shrimp pasta sauce and lime sour ... wow! ... do not miss the chance to taste it.
To eat laksa Sarawak, set in the ingredients below...I like a restaurant meal that way down here coat laa .. including shrimp paste sauce...cuttle fish provision seems less appropriate laa ... to place (there are restaurants that put this material ...but I'm not feeling good).
But if lazy or want very fast, can put the essential ingredients such as shrimp, omelets, chicken, bean sprouts jer ... important ... it should not be forgotten shrimp paste chili lime ... well ... oohh! very delicious.
Materials and Laksa Sarawak laksa paste:
Sarawak Laksa paste (200 gm) -
8 shallots
4 cloves garlic
10-12 dried chillies
1 inch galangal
1 of coriander
1 of aniseed
1 of cumin
3 seed, pistachio
2-3 lemon grass
1 inch baked shrimp paste
1/4 cup peanuts (roasted)
1/4 cup sesame seeds (fried without oil)
A little salt and a little oil for frying
Laksa Sarawak:
200 g flavoring pastes or laksa
fillets to taste (boiled and finely shredded)
1/2 kilo of fresh shrimp
1 packet of noodles (soaked and blanched)
4 eggs (didadarkan and finely sliced)
2 stalks lemongrass (crushed)
200-250 ml coconut milk
salt and sugar to taste
bean sprouts (blanched)
little cilantro (blended)
lime taste (halved)
Sambal Udang Kering:
6 shallots (blended)
2 cloves garlic (blended)
slightly toasted shrimp paste (ground)
a handful of dried shrimp (ground / finely ground)
4-5 tbsp chilli paste / chili paste to taste
little tamarind juice
salt and sugar
Method:
Laksa paste:
1. Blend the creamed ingredients marked in brackets ()*.
Laksa Sarawak -
1. Prepare 2 liters of water in a saucepan. Boil. Then add the cleaned shrimp with lemongrass. Boil until cooked shrimp. Then drained shrimp. Do not throw away the cooking water. Otherwise enter the laksa paste and stir over low heat. (May add water if necessary).
2. Add coconut milk and season with salt and a little sugar.
3. Put the noodles in a bowl, place ingredients such as bean sprouts, egg, cilantro, chicken and eggs. Pour the broth and juice with lime. Serve hot. To cozy up again taste, add a little dried shrimp sambal.
Sambal Udang Kering -
1. Saute the ingredients were blended and ground chili oil to burst.
2. Season with a little salt and sugar and add the tamarind juice. Stir until thickened.
Final word: The Sarawak laksa that fats, spicy and slightly sour flavor combinations with bahan2 contained in it is going to taste ... Good luck!
For those who have never tasted this Sarawak laksa, try once ... definitely going again, some time after taste it, you will see clearly and feel its taste that is different from other laksa2 ... another promising that usually laksa gravy thickens, laksa sarawak is also promising more flavor sauce spice spicy taste and creamy fat so ... dotted with shrimp pasta sauce and lime sour ... wow! ... do not miss the chance to taste it.
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| Sarawak Laksa |
To eat laksa Sarawak, set in the ingredients below...I like a restaurant meal that way down here coat laa .. including shrimp paste sauce...cuttle fish provision seems less appropriate laa ... to place (there are restaurants that put this material ...but I'm not feeling good).
But if lazy or want very fast, can put the essential ingredients such as shrimp, omelets, chicken, bean sprouts jer ... important ... it should not be forgotten shrimp paste chili lime ... well ... oohh! very delicious.
Materials and Laksa Sarawak laksa paste:
Sarawak Laksa paste (200 gm) -
8 shallots
4 cloves garlic
10-12 dried chillies
1 inch galangal
1 of coriander
1 of aniseed
1 of cumin
3 seed, pistachio
2-3 lemon grass
1 inch baked shrimp paste
1/4 cup peanuts (roasted)
1/4 cup sesame seeds (fried without oil)
A little salt and a little oil for frying
Laksa Sarawak:
200 g flavoring pastes or laksa
fillets to taste (boiled and finely shredded)
1/2 kilo of fresh shrimp
1 packet of noodles (soaked and blanched)
4 eggs (didadarkan and finely sliced)
2 stalks lemongrass (crushed)
200-250 ml coconut milk
salt and sugar to taste
bean sprouts (blanched)
little cilantro (blended)
lime taste (halved)
Sambal Udang Kering:
6 shallots (blended)
2 cloves garlic (blended)
slightly toasted shrimp paste (ground)
a handful of dried shrimp (ground / finely ground)
4-5 tbsp chilli paste / chili paste to taste
little tamarind juice
salt and sugar
Method:
Laksa paste:
1. Blend the creamed ingredients marked in brackets ()*.
Laksa Sarawak -
1. Prepare 2 liters of water in a saucepan. Boil. Then add the cleaned shrimp with lemongrass. Boil until cooked shrimp. Then drained shrimp. Do not throw away the cooking water. Otherwise enter the laksa paste and stir over low heat. (May add water if necessary).
2. Add coconut milk and season with salt and a little sugar.
3. Put the noodles in a bowl, place ingredients such as bean sprouts, egg, cilantro, chicken and eggs. Pour the broth and juice with lime. Serve hot. To cozy up again taste, add a little dried shrimp sambal.
Sambal Udang Kering -
1. Saute the ingredients were blended and ground chili oil to burst.
2. Season with a little salt and sugar and add the tamarind juice. Stir until thickened.
Final word: The Sarawak laksa that fats, spicy and slightly sour flavor combinations with bahan2 contained in it is going to taste ... Good luck!
