Wednesday, January 23, 2008

Sarawak Laksa

This was what my colleagues and I had for lunch last Saturday. A colleague whose hometown is in Kuching, Sarawak made us authentic Sarawak Laksa.

I did not capture the whole cooking process, it's too many photos and too tedious! I was also busy peeling prawns etc...

A short description of the process. The Laksa stock has to be made from chicken stock, so one chicken was boiled, and the chicken meat shredded.

Then it was peeling I think 2 kgs over of live prawns. (The prawns were jumping off our hands when we were de-shelling it.) The shells were then boiled with the chicken stock and then sifted out. Then the laksa paste was added followed by coconut milk.

Well, after two hours of hard work, we got to eat this! Here are the photos...

The plate being filled with bee hoon, shredded chicken meat, bean sprouts, egg strips and prawns.

It is then top up with the yummilicious laksa gravy, chopped parsley, raw dou miao and a few pieces of roast pork.

Oh man. it was so so lovely.

Stumble Upon Toolbar


Crunchasarus Rex said...

Yummy..!! but the siew yoke so fatty...!!

alicesg said...

Yummy. Your friend stay where? Next time I am coming along...hahaha....Seriously, maybe your friend can open stall selling this noodle just like that koko mee from kuching. Thanks for sharing the photo. :)

alicesg said...

Oops typo error. Should read as kolo mee not koko mee. Sorry.

Momo said...

Wow! DP cook very well :) Look so so so good. Better than the one from the shop :P

Delilah Vee said...

I understand that live prawns do taste better than their already dead counterparts, but for goodness' sake, you're skinning them alive! I love my crustaceans as much as (maybe even more than) the next person, but there are more humane ways to kill and I'd rather have supposedly inferior tasting prawns than resort to such barbaric cruelty.

PS: I do love your blog muchly by the way. I look at it everyday. It is like Food Porn to me. The thing is though, the next time somebody asks you to inflict a disproportionate and wholly unnecessary amount of pain on a living creature, please, say no.

Keropok Man said...

Hi Delilah,

When we were cooking, we already decided that future cooking will not involve peeling live prawns. It was a torture to us too. The prawns prick us by moving around. We learnt our lesson.

Thanks for visiting this blog. :-) Happy New Year!

Muffy said...

this is one of my absolute favourites!!! Used to have it in a small noodle shop in the basement of park mall, but it's usually not available anymore. Let me know if there's anywhere else I can find it?

Keropok Man said...

Hi Muffy

Think there's one stall in Jurong East that sells it, in one of the kopitiams. That's what a Sarawakian colleague said.

Not very sure the exact location though..

Blog Widget by LinkWithin