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.