Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Mdm. Lidia J.'s Sarawak Laksa. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Mdm. Lidia J.'s Sarawak Laksa is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Mdm. Lidia J.'s Sarawak Laksa is something which I have loved my entire life. They’re fine and they look wonderful.
Many things affect the quality of taste from Mdm. Lidia J.'s Sarawak Laksa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Mdm. Lidia J.'s Sarawak Laksa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few components. You can have Mdm. Lidia J.'s Sarawak Laksa using 23 ingredients and 15 steps. Here is how you can achieve it.
Recipe From Borneo Sarawak.
📖 Read about what Anthony Bourdain thought of Sarawak Laksa here 👇🏻 https://www.bangkokpost.com/life/social-and-lifestyle/2172079/breakfast-of-the-gods
Sarawak Laksa paste is a rare find here. Asian grocery stores don't usually have them and when they do, i usually get a few pkts.
Making Sarawak Laksa is pretty easy but undoubtedly tedious. The most important part of this laksa is the broth/soup.
And, like most of our homecooked meals, we don't usually measure our ingredients. For 500g of laksa paste we use approximately 3 Litres – 4.5 litres or slightly more, of liquid (chicken, prawn & laksa paste broth, coconut milk & evaporated milk). The rest of the ingredients can be adjusted accordingly.
Sarawak Laksa broth can be kept in the fridge or reheated over and over.
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Ingredients and spices that need to be Take to make Mdm. Lidia J.'s Sarawak Laksa:
- A. 🥣🍗 Chicken Broth
- 1 whole chicken (small, around 1kg)
- 1 litre water (or slightly more)
- 8 Big Slices of ginger (or more)
- 8 garlic – smashed/crushed
- 3 stalks lemongrass – cut into short stalks and crushed
- 3 tsp chicken seasoning powder
- B. 🥣 🦐 Thick Prawn Broth/stock
- 1 kg prawn + 1 litre of water
- (Use only the prawn heads. See pic)
- C. 500g SARAWAK Laksa Paste (see pic)
- 500 g Sarawak Laksa paste + 1 liter of water
- D 🍵
- 1 can (400 g) Pure Coconut milk (cream-see pic)
- 2 cans evaporated milk (see pic)
- E. Noodles & Additional sides
- Vermicelli – soak in hot water to soften
- Omelette – thinly sliced 🍳
- 1 pkt of Bean sprouts
- Cooked Shredded chicken
- Blanched prawns
- Chopped coriander
- Lemon or lime – wedged
Steps to make to make Mdm. Lidia J.'s Sarawak Laksa
- A – Chicken Broth 👉🏻 Clean chicken. If using one whole chicken, stuff half of the ginger slices & half of the crushed garlic inside chicken cavity. Place chicken with the rest of the ingredients in A in a stock pot & add enough water to cover the chicken (around 1 litre or slightly more). Bring it to a good boil for 5 – 10, then simmer over medium low heat for 25mins. After that, transfer the chicken out from the broth and leave to cool. Keep the broth and shred the chicken. See pic below.
- B – Prawn Heads Stock/broth 👉🏻 Clean & devein prawns. Removing the vein is optional and very much a personal preference. Separate the heads and boil them with enough water until it's fully cooked. Remove from heat and leave to cool. Next, blend the heads in its liquid used for boiling. See pic. Keep aside.
- Boil enough water in a separate pot. Blanch the prawns in boiling for 3 – 5 minutes then transfer them out from the pot and keep aside. The liquid can be added later to the soup/broth.
- C – Laksa paste 👉🏻 In a pot, cook laksa paste with 1 litre – 1.5 litre of water, stirring to combine in between. Bring water to a good boil until oil is visible on the surface of the broth.
- ➡️ Strain A (chicken broth), B (Prawn broth) & C (Laksa paste broth) into a big stock pot using a strainer. Bring this stock/broth mixture to a boil. Once boiling, add 2 big cans of evaporated milk and a big can of pure coconut cream. We use AYAM BRAND (See pic. It doesn't use unnecessary gum or additives). Season generously with chicken seasoning powder. Stir & leave it to boil again. When it starts to boil, turn the heat off immediately. Your rich sarawak laksa soup/broth is ready.
- ➡️ Additionals:
🥚 omelette strips – beat eggs, season, and fry thinly. Cut into strips. See pic.
🍜 Rice Vermicelli – put in a big bowl or pot. Pour hot boiling water and leave rice Vermicelli to soak in it until it turns light white and soft. Discard water.
🍋 wedge lemons.
🌱 chop coriander.
🥢 Bean sprouts
- Note that we do not blanch our bean sprouts as we use hot laksa broth in this dish. Always reheat your laksa broth before serving.
To serve (see pic), add rice Vermicelli to a bowl, top with some shredded chicken, prawns, bean sprouts, egg strips, chopped coriander & a squeeze of lemon or lime. Add the hot soup. Serve immediately.
Our prawn stock/broth uses boiled prawn heads (with its liquid), that is then blended into a fine pulp. It's then strained & only the broth or liquid is kept.
- Check out other similar recipes:
Malaysian Nyonya Curry Laksa
- Hokkien Noodles
- Curry Noodles
- Noodles in Spicy Meat & Chili Sauce
- Canteen's Vermicelli Noodles
- Vermicelli Noodles & Canned Corn Beef
- White Noodles
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So that’s going to wrap this up with this exceptional food Simple Way to Make Homemade Mdm. Lidia J.'s Sarawak Laksa. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!