Sarawak Laksa in 5 minutes
Sarawak laksa is Sarawak’s most popular dish. It is not exactly curry though if you come from Singapore, you would say that it tastes like Curry laksa.
Recently, we decided to check out the latest Instant Sarawak White Laksa by Lee Fah brand, which is available in packets of 5 per packing. It comes with its seasoning and santan milk which we suspect was the reason why it was called “Sarawak White Laksa”. The older packing in brown colour did not have the extra sachet of coconut milk.
If you cook it without adding additional condiments or ingredients, it will definitely take only 5 minutes to prepare. We decided however, that we would like to add in more ingredients to the Sarawak Laksa dish.
We bought fresh prawns, parsley, chicken meat, battered eggs and a lime to add that soury taste to the soup.
Firstly, we boil the prawns in 1 ½ cup of water and we added in a pinch of salt to the water. After about 5-10 minutes, we take out the prawns and then boil the chicken meat in that same pot. Then we take it out, and boil bean sprouts in it. After 2 minutes, we take out the bean sprouts, and then we added in about half cup of water, and pour in the laksa paste, chilli powder and also the sachet of coconut milk. Once the water started boiling, we dump the noodles into the pot. We let it boil until it is springy and then we remove the noodles from the pot .
While the pot is boiling the noodles, we battered 2 eggs and fried them. We also added in salt and pepper. We then let it cool down a little before rolling it up and then slice it into thin pieces.
Then we take a round bowl, and pour in the soup. The noodles are then poured in, after which we added in the prawns, shredded chicken, bean sprouts, parsley and a small lime, and it is ready to be served.
Here is our verdict of the Instant packet of Sarawak White Laksa noodles. In terms of taste, if you cook it just with the seasoning, the taste is not as strong.
You musn’t add in too much water as the small sachet of seasoning will not be enough to give you that strong Laksa favour. Recommended about 1.5 cups of water from beginning when you boil the prawns.
Sarawak Laksa has always been beehoon or vermicelli, and not noodles. The manufacturer should make a Sarawak Laksa Bee hoon instead of noodles. That is the original recipe.
If you like heavy taste, then you may add in some light soya sauce, salt and pepper to give you that flavour synonymous with all Sarawak Laksa.
Do not forget to cut half a lime and squeeze the juice into the soup to give you that spicy and yet soury taste, and that my friend is the real taste of Sarawak Laksa.
If you are looking for a quick fix, then cook the instant Sarawak White Laksa on its own, and if you are not in a rush, try adding in more ingredients for that absolutely delicious Sarawak Laksa. Oh and by the way, if you have some belacan paste, try eating your Sarawak Laksa with the belacan paste, and that my friend is spicy enough for you to want another bowl!