Laksa Sarawak

... a nose for scrumptious food that is yet to perfect.

The thing about being away from home i.e from your comfort zone, most of the times will force you to learn how to cook your hometown dish. Simply because the restaurant outside of your town would just temper the delish out of these dishes and charge us absurdly!

So we have just got to take matters into our own hands, not? Mine is of course the ever legendary Laksa Sarawak, been cooking it for years now, I think I have perfected my own version.

And just today my pregger sis texted me asking for the recipe,

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Laksa legend , okaaay!

I guess it's about time now I share the recipe with all of you, Laksa Sarawak ala Biena.

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The core ingredients:A packet of beehoon (i love Jati's)
chicken breast
tiger prawns
eggs
laksa paste (Hj Manan is my fav)
lemon grass
coconut milk (it has got to be Cocolin but M&S is equally as good)
Chicken stock cubes

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**for 2 packets of laksa paste, my ratio is to 6 stalks of lemon grass, 2 parts of chicken breast, 20 tiger prawns and a packet of coconut milk & bee hoon. 6 hours before preparing the gravy, soak bee hoon with plain water.

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Firstly, boil chicken breasts and the smashed-tip-lemon-grass together. Add 2 cubes of chicken stock or a 2 big spoon of bottled chicken stock (optional) .
Boil until tender and until the broth turns cloudy. 5 minutes before you take out the chicken breasts, put in the prawns.
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Once the prawns turn red (about 30 secs), take everything out;
the broth and lemon grass are to remain in the pot, still boiling.
Put them aside.

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Put in the laksa paste into the boiling broth. Stir slowly. Gradually decrease heat.
Maintain heat to simmer, need not boiling.
After 20 mins, pour in the coconut milk. Stir gradually. Salt to taste.
Gravy is ready after another good 20 minutes.

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While waiting for the broth to set, you can prepare the omelette.
It must be really thin. Crispy thin!! 

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Bee hoon, blanch for 30 seconds

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Shred chicken breasts to chunks, peel the top part of prawns, slice omelette into rolls.
Slice lime and add sambal to perfect the combo
(mine is ready made in a jar, got it from Giant!)  

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There, there, legendary as claimed by sis (pffft). 

All the best people!! Hail to Sarawak favourite dish!

**as I'm typing this, my tummy is growling mad!