If you're unable to find it, substitute with ginger. galangal: also known as blue ginger or Thai ginger it has a similarity to ginger - except that it has a sharp citrus note.ginger: minced, adds a little heat and zing to the soup.shallots: are light purple in colour have a sweet flavour with a little sharpness if you can't find shallot, you can use a medium yellow onion.red Thai chilies: chopped, these are also known as bird's eye chilies if you don't like spicy, you can decrease the number of chilies.You can find most of these ingredients in Asian supermarkets, or Vietnamese/Southeast Asian grocers.įor the laksa paste, you'll need: Aromatics: It's where all that rich, nutty, fragrant flavour is developed.
#Sarawak laksa paste free
So feel free to use whatever noodles you have on hand. Moreover, it's very common to mix both rice noodles and wheat/egg noodles in laksa. Other variants such as Johor laksa use spaghetti noodles in their laksa soup.Īlternatively, udon noodles can be a modern day "cheat" in place of traditional thick laksa noodles. This Sarawak style noodle uses thin rice vermicelli noodles.Ĭurry laksa with vermicelli noodles is known as "curry laksa" in Kuala Lumpur and Singapore, however, it is referred to as "Curry Mee" in Penang.Ĭurry mee contains the same laksa soup, except that thick, yellow alkalized egg noodles are used instead. Thin rice vermicelli noodles (" bee hoon" or " mei fun") are also used.
Original laksa from the Peranakans uses thick wheat or rice noodles. You can find tamarind pulp in Asian supermarkets. Ready-made tamarind paste can be quite watery.įor this recipe, I recommend using dried tamarind pulp, and then hydrating it with warm water. Tamarind is usually sold either as a ready-made paste, or in packages with dried pulp, where you need to reconstitute it. It has a sour, sweet and tangy/tart taste. Tamarind is a sticky, fibrous, brown pod-like fruit with a pulp that is commonly used in cuisines such as Thai and Indian. This Sarawak-style laksa is somewhat of a hybrid version with both asam (sour/tamarind) and curry/coconut flavour. Asam: is a sour, tangy spicy noodle soup which is flavoured primarily with tamarind paste.Curry: is primarily a coconut milk-based laksa noodle soup with curry powder.There are many types of laksa with a plethora of regional variations with a combination of both, but most often, you can find: Laksa is often categorized by the type of soup and noodle. Note: packaged laksa paste contains palm oil and saturated fats, which is why the paste appears to be much more red and oilier than this homemade version. My Mom decided to create her own variation of laksa, making the paste from scratch. However, as time would pass, our stash would dwindle. We had packages of laksa paste stashed frozen in our deep freezer from whenever a relative would visit Malaysia or Brunei. Previously, we would get laksa paste from a famed hawker in Malaysia. It is situated on the northwestern side of Malaysia and its capital is Kuching.
Sarawak is a Malaysian state on the island of Borneo. This hybrid cuisine blending Malaysian and Chinese food is known as Nyonya food, and laksa is one of its most famous creations. Fusing together Chinese and Malay heritage, Nyonya women transformed traditional Chinese dishes with local spices and ingredients, creating a new hybrid cuisine. "Peranakan" means "locally born."Ĭhinese men, also known as "Babas" would set out onto the spice trade route and settle in their new villages, marrying the local Malay women. Laksa originated from the Peranakan people, which refers to people who are of mixed Chinese-Malay/Indonesian heritage. There are many different versions of laksa that currently exist due to the use of various regional ingredients. The word " laksa" appears to originate from a Persian word meaning "noodles." Generally speaking, laksa is a spicy Southeast Asian noodle soup. My Mom always made laksa for special occasions like birthdays, or Christmas. If you asked me what my favourite noodle dish is, I will tell you it is my Mom's laksa. Fine rice vermicelli noodles soak up the thick soup and is topped with shredded chicken, egg, shrimp, cucumbers and bean sprouts. This recipe is my Mom's version of Sarawak Laksa: a style of laksa from Malaysia featuring homemade laksa paste that yields a spicy, tangy, rich and aromatic broth.
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