Sarawak Laksa

Sarawak Laksa

Sarawak Laksa – a dish I cook a few times a year when I feel the urge and when I really, really miss the taste and when I feel a bit hardworking. I always ended up slurping a big bowl of the broth though.

I am quite particular when cooking Sarawak Laksa. I will buy fresh prawns, clean them, fry the heads and make a big pot of prawns broth. You can do this days or weeks ahead.

Then I will buy a corn fed chicken and boil it for chicken broth. Both the broths with be combined to make the main Sarawak Laksa stock. First fry the Sarawak laksa paste and then add in both the broths and bring to a boil. Let the stock simmer slowly for an hour or so or as long as you can stand it, before sieving and transferring to another clean pot.

TIP – You can make this the night before than on the day itself you only need to reheat and add in your coconut milk and evaporated milk. When I make this I never have enough broth and even worse when I invite my friends who all insist on tapaus! I think next time NO tapaus 😀

To make the sambal to go with this I always used the sieved paste. My way is to fry the paste with the ‘oil’ from the Sarawak Laksa broth and add belacan, dried chillies & udang kering (dried shrimps). Season with a pinch of sugar to taste. Please refer to the pics.

Sarawak Laksa is special to all who have grown up with it. In fact for Sarawakian aboard the mere mention of Sarawak Laksa will make us really homesick! This is the same as Asam Laksa to Penangites. Non other paste in the world can compare to it’s distinctiveness. One taste you will be hooked forever. Like my friends here who have never eaten Sarawak laksa before until I cooked for them. Now they will always ask me for Sarawak Laksa when we do have a gathering. However my pastes are precious.

I am indeed lucky to have classmates who will bring over and classmates who will send me the paste. I am seriously considering importing Sarawak laksa paste to sell in the UK ——- if only I were 10 years younger and bother to – kekekekeke

Sarawak Laksa


Prawn Broth

  • Prawns head
  • Oil
  • Salt
  • Keep some poached prawns for toppings

Chicken Broth

  • Corn fed chicken
  • Salt
  • Shred the chicken meat for toppings

Sarawak Laksa Main Broth

  • Sarawak Laksa paste
  • Combination of Chicken and Prawn Broth
  • Coconut milk
  • Evaporated milk

Sarawak Laksa sambal paste

  • Sieved laksa paste
  • Dried chillies
  • Belacan
  • Dried shrimps
  • Minced shallots
  • Sugar

Toppings and serving

  • Blanched rice vermicelli and yellow mee
  • Shredded chicken
  • cooked prawns
  • Egg omelette
  • Coriander
  • Crispy shallots (optional)
  • Calamansi lime


TIP – Poach the prawns separately and add the stock to the main Laksa broth.
TIP – Fry the omelette with a pinch of salt NOT soy sauce cause that makes the eggs looks dirty brown.
TIP – Blanch the beansprouts but don’t overcooked (soggy).
TIP – Calamansi lime is a must. (If you can’t get it normal lime will have to do but I bought mine from Malaysia and freeze in my freezer).
TIP – Let your guests top up with more or less of the toppings like coriander and sambal as some don’t like coriander and some can’t take too spicy.

For the prawn broth

For the chicken broth

For the Main Sarawak Laksa broth

For the special sambal paste


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