LAKSA SARAWAK

LAKSA SARAWAK


One of the famous food in Sarawak is the local Sarawak laksa is a creamy, spicy, local variation of Malaysia’s ubiquitous soup-noodle bowl. Jumbo prawns, fresh lime, and coriander lend a unique flavor to the broth which is thicker than that found in most noodle bowls heavy but delicious. The noodles are usually made from thin vermicelli. Here a little bit Introduction for One of Southeast Asia’s Favorite Noodle Dishes


Laksa is one of those unique dishes, possibly hard to find at home, that people crave long after their Southeast Asia suntan fades to a fond memory. The taste of sour, spicy, slightly sweet with a hint of fish – laksa is a mouth-watering noodle soup dish found all over Southeast Asia. Though the epicentre may be Malaysia,laksa’s fame has spread throughout Singapore, Cambodia, Indonesia, and the West.


Laksa typically consists of rice noodles in a thick, gritty gravy made from either coconut milk and curry paste or tamarind fruit and fish, depending on the locale. Lemongrass, garlic, shallots, chili, fish or shrimp, and a long list of other seasonings blend flawlessly for a complex taste. Optional lime helps to counter. The fishy taste and adds a citrus zing. Laksa also known as the quintessential fusion of Chinese and Malay cuisine.