Saturday, May 3, 2014

Totally missed April... and homemade Laksa Sarawak!

Hey look who's back from the brink of unplanned hiatus and blogging self-exile?

*INSERT GRINCH-OF-APRIL-PAST GRIN*

I know. I almost missed March. And now I have completely missed April! It's unheard of. Broken promises to constantly write. Or make an appearance. But you know... like Spiderman whispered to Gwen Stacy about broken promises: "Yeah but those are the best kinds."

Anyway. A month is too long to stay away. I know some of you don't miss me at all, and some don't even know I exist, but that's the beauty of it all. It's not about reading, it's always about writing.

It has been a few eventful months, and I predict (correctly I hope) the upcoming ones are going to be more swamped and frenzied, but no less exciting. It's always more happening at the beginning of the year, peaking at the middle and anti-climaxing by the third quarter, and reclining to a more steady and relaxing pace by year end.

So before I bore you with more nothingness... here's some tough love on your diet list: LAKSA SARAWAK! I'm not the expert here, however I can say to you that it's relatively easy to make, once you get a hold of the key ingredient: Laksa Sarawak paste.
 
Note: This serves two (for my tiny household lah)

Ingredients:
- 1 packet of Sarawak Laksa Paste (of any brands you prefer, mine is Haji Manan)
- 1 packet of rice vermicelli or bihun (some like to substitute with yellow noodle)-blanch in hot water
- 500 medium sized fresh tiger prawns (you can opt for shrimp too) - blanch in boiling water
- 1 pcs chicken thigh/drumstick (boiled for fresh stock; meat are shredded into strips)
- 2 eggs (optional) - mixed together, fried, and cut into strips
- 5 limes (cut in halves)
- Parsley leaves (or you can also opt for coriander leaves) - chopped
- A handful of beans sprout - blanch 2 secs in hot water to leave it just crisp enough
- 1 tsb Prawn paste (for the sambal)
- 1 small packet of instant coconut milk (the liquid type is more convenient)
- Chili (optional)
- 5 cups water to boil
- Salt to taste

Methods (mine actually):
1. Soak the bihun in hot water until tender. (some may prefer blanch in boiling water, but I find if I do that, the vermicelli will lose a lot of its texture). Put aside.
2. Boil the chicken meat in a pot maybe half an hour, to cook the chicken and to make fresh chicken stock. Then take out the chicken and put aside to cool. Once cool, use fork to shred the meat into strips. (I normally just chop instead of shred if it's just for 2 person, less work and looks better on presentation. Hehe)
3. Using the fresh chicken stock in the pot, keep water to boil. Add in the laksa paste and coconut milk. Add in salt for flavors (although the paste might already have salt.) Slow down the fire and bring the laksa soup to boil.
4. Beat the eggs in a bowl until just slightly puffy. The fry until golden. Once it's cool, cut into strips and put aside.
5. Boil another pot of water to blanch the prawn and beans sprout. 
6. Mix the prawn paste with chilli and 2 lime juice to make the sambal.
Hope I didn't miss anything. And now to serve it...
7. Divide the bihun in two servings. Arrange nicely the chicken meat, beans sprout, prawns, and egg strips on top of the bihun.
8. The pour the laksa sarawak soup on the arrangement in the bowl, just enough to half-drown them (so-called lah). Sprinkle the parsley leaves on top.
9. Serve with the sambal belacan and lime.

TADAAA!!!

 See how big the prawn is? The ones they serve you at laksa stalls are too small lah. :D

Easy to do right? Note: There are many brands out there available in supermarket or most grocery stores. I've experimented with some and found that I like this one better (Haji Manan's).

So there you have it! My version of homemade LAKSA! Have a merry-fantastic May!!

13 comments:

  1. home-cooked laksa is always the best!

    I do miss you..... :) Happy May!

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  2. drool la mcm ni haha.. mana tmpt paling best mau rasa ni. manatau dpt dtg sarawak someday ^^

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  3. I used to love reading your blogs as you are so honest but you went missing until I almost forgotten about you. Please start blogging again every week ok.
    I love Sarawak Laksa as it is totally different from any other noodles on earth. The taste is heavenly nice with its aromatic spices.

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  4. Hj Manan's. I've used twice - not quite it but nice enough. Can't get good laksa sambal these days...and this one's good in that there is no need to sieve. Minus a bit of the hassle in cooking one's own.

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  5. Your prawns look awesome. Slurpssss!!!!!

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  6. I wish I have a kitchen :( this looks so yummmyyyyyy arrrgghh missing home like cray!

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  7. Welcome back, your laksa Sarawak looks tempting!

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  8. tasted that..... and yummy!!!
    nyaman....

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  9. Argghhh.. now i feel like doing Sarawak laksa.. one day.. one day i shall blog about my version.. hahaha..

    and yes.. i do miss you.. hence that comment :P

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  10. Yang penting kopi pagi tak miss kak. Itu paling penting.

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  11. Rose: Totally! as many prawns/shrimps as we want! lol. been missing everybody! :(

    Fina Sophie: Kuching ada banyak yg best, kalau u mai sini, bagitau ya saya boleh rekemen. :-)

    Twilight Man: Thanks for following me even tho i went MIA every now and then, unintentionally i promise you. Ya the best laksa in the world!

    suituapui: i had to sieve most of the laksa paste i use, tried a few other brands too, but not quite liking it. this is by far the best... to me lah. ya the hassle of cooking own's laksa, but it's worth it all the time.

    Alyssa: Someday you will. :-)

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  12. Hayley: hi back! i promise it tastes better than it looks. *angkat bakul* hehe

    Tia: glad you had the chance to try my laksa. hehe

    ahlost: do post do post! ur version! :-) thank you for always reminding me to appear from my cave hehe

    Mohd Shafid: betul sekali!

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  13. planning to buy some packs of laksa paste to bring back to KL after gawai.. this Hj Manan boleh oleh kat kedai sine2 nak? ever rise ada sik o?

    nang leleh nangga gambar laksa ya.. even though aku dah nangga di facebook..slurrpss

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