Sarawak Laksa is a delicious and spicy noodle soup that originated from the state of Sarawak in Borneo, Malaysia. It is made with a rich and flavorful broth, rice noodles, seafood, and a variety of spices. The dish is often garnished with fresh herbs and vegetables.
History
The origin of Sarawak laksa is a matter of debate, but it is generally believed to have originated in the early 1940s in the Malaysian state of Sarawak. There are several different stories about the dish’s creation, but the most popular one is that it was invented by a Chinese Teochew immigrant named Goh Lik Teck. Goh is said to have come to Sarawak from Guangzhou in China in the early 1940s and started selling a noodle dish that he called “laksa.” The dish was made with a thick, spicy broth made from coconut milk, shrimp paste, and chili peppers, and it was served with thick rice noodles, seafood, and a variety of herbs and spices.
Goh’s laksa quickly became popular, and it soon spread to other parts of Sarawak. In the 1960s, a man named Tan Yong Him began selling a pre-made laksa paste that made it easier for people to make the dish at home. Tan’s paste was a huge success, and it helped to popularize Sarawak laksa throughout Malaysia and beyond.
Today, Sarawak laksa is one of the most popular dishes in Sarawak. It is often served as a breakfast or lunch dish, and it is also popular as a street food. Sarawak laksa is a delicious and flavorful dish that is a great example of the diverse culinary traditions of Malaysia.
Ingredients
The ingredients for Sarawak Laksa vary depending on the recipe, but the dish typically includes the following:
- A rich and flavorful broth, often made with shrimp paste, fish sauce, and coconut milk
- Rice noodles
- Seafood, such as shrimp, fish, or squid
- A variety of spices, such as chili peppers, lemongrass, galangal, and turmeric
- Fresh herbs and vegetables, such as cilantro, mint, and bean sprouts
Preparation
The broth for Sarawak Laksa is typically made by simmering shrimp paste, fish sauce, and coconut milk in water. Once the broth is simmering, the seafood is added and cooked until it is opaque. The rice noodles are then cooked separately and added to the broth along with the spices. The dish is then garnished with fresh herbs and vegetables.
Serving
Sarawak Laksa is typically served in a large bowl with a side of sambal belacan, a chili sauce made with shrimp paste, chili peppers, and lime juice. The dish can be eaten with a spoon or with chopsticks.
Sarawak Laksa is a popular dish in Sarawak and throughout Malaysia. It is often served as a street food or in restaurants. The dish is also popular among tourists, who come to Sarawak to experience the unique flavors of Borneo.
Conclusion
Sarawak Laksa is a delicious and spicy noodle soup that is a must-try for anyone visiting Sarawak. The dish is full of flavor and is sure to leave you wanting more.
Article curated by Naw Eh Wai Htoo
