Sarawak Laksa from a Sarawakian 砂拉越叻沙

Hello everyone, this is Emily. I have a few requests to make one of Sarawak's famous dish. And ta-da! Here it is in today's episode, the Sarawak Laksa. To prepare the Sarawak Laksa, here is all the ingredients that we need. Oh, how can I forget the most important ingredient, the coconut milk. This is the Sarawak Laksa paste only available in Sarawak, the secret recipe. Hopefully one day I can decode the secret. First, we need to soak the rice vermicelli in the hot water until it is softened. Next, remove the head of the prawn. This is going to be used to make our stock later. Remove the shell and devein the prawn. Devein the prawn. Just use a toothpick to help if you want your prawn to remain intact. Too difficult? No problem. Just use a knife. Next, we are going to move on to make the stock. Add the prawn head and also a few chicken drumstick in 1.5L of water and boil and simmer under medium heat for 30 minutes. Once it is done, remove the chicken drumstick and also remove the prawn head from the stock. Next, we are going to add in the Sarawak Laksa paste into the stock and again cook under the medium heat for another 30 minutes. Next, we are going to strain and sieve the Sarawak Laksa soup and discard the residue. Once it is done, we are going to bring the Sarawak Laksa soup to be boiled again and this time we are going to add a can 400ml of coconut milk. Cook again for another 10 minutes. That's it. The hero of this dish, the Sarawak Laksa soup. The soup is now done. We are going to move on to prepare all the other ingredients. First, we are going to pan fry the prawn until it is golden brown both sides. Done, set aside. Bean sprout, put in the hot boiling water for a few seconds, drain it and set aside. The third element of this dish, beat and pan fry the eggs. Cut the eggs into strips and set aside. Tofu puff cut into small pieces, set aside. Shred the chicken and set aside. The next element, the kumquat. You can use lime or lemon to replace if you can't find any kumquat. The last element, the belacan. I did not include this in my ingredients clip because some people may not like it as it has a very strong shrimp smell. However, it does definitely give a kick to your Sarawak Laksa. The ingredients are ready. We can enjoy our Sarawak Belacan soon. After all the hard work, we are now coming to the final part, assembling. Super King Laksa, let's eat! Mmm, add some belacan. Full of flavor, extremely delicious. Sour, spicy and appetizing. Directly provokes your appetite. It is also a must-try dish when you return to your hometown. I don't know how many times I have drooled while editing the video. Friends outside of Sarawak, if you have a chance, be sure to try it. Mmm, so delicious. Four things to note about Sarawak Laksa. First, the rice flour brand I use, Dong Wa Rice Flour, after being soaked in hot water, it becomes soft and can be used directly. Different brands of rice flour are a bit hard, need to be soaked in boiling water for a few seconds before use, such as Jiangmen Rice Flour. Second, when cooking the broth, don't put the whole shrimp in the broth. We only use the head of the shrimp. We fry the shrimp to get a more delicious shrimp. This is today's video, Sarawak Laksa. If you like it, please give me a like and subscribe to my channel. See you in the next episode, bye bye.