| A blog project by Cyril Dason since 2011. LAKSA is a dish that has a different meaning depending on where you come from. Any liabilities from using this site is not our responsibility. Any posting in this site should be self verified by the reader. We are not responsible for all comments (including external comments) and links in this site. IMPORTANT: By using this site, you agree to our terms of use and use of cookies. I do not practice removal of readily available watermarks and treat that as already giving you credit. Please contact the event organizers to get the most current information.I also try my best to give credit to owners of photos used here, so if your photos are used without credit (or wrongly credited), kindly be in touch with me so that due credit can be given. All information presented here is presented at best effort. I do also try my best to present the most accurate information I can in every article, but if there are inaccuracies, kindly get in touch with me for amendments so that. Ingredients 6 Servings 300 g rice vermicelli, presoaked until just soft 300 g yellow noodles 300 g sarawak laksa paste, store bought 300 g bean sprouts 300 g prawns, shelled and deveined 200 g chicken breast meat 2. For maximum flavor, blanch the bean sprouts just before assembling the dish. It is my hope that these articles will help those who seek them. Sarawak Laksa READY IN 3h The following recipe is adapted from the Huang Kitchen website ( ). The broth was a little different from the curry laksa I’ve tasted around KL. Judging solely based on it being a usual laksa dish though, it certainly was a good bowl of noodles. The usual Curry and Asam Laksa yes but Sarawak Laksa in particular, nope. KuchingBorneo was created to share interesting details and travel news about Kuching, Sarawak, Malaysian-Borneo, which is a place I call home. When it comes to Sarawak Laksa, I unfortunately have very little experience.
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