Sunday, March 07, 2010

Sarawak Laksa - Luscious legacy

THERE is laksa, and then there is Sarawak Laksa. Sarawakians have always boasted that their beloved state has by far the most superior variant of laksa in the country.

Visitors from the peninsula and Singapore who come to Kuching often make time for at least one authentic Sarawak Laksa experience. But there are those who need more than one fix for culinary satisfaction.

The laksa in Sarawak is very different from Curry Laksa commonly found in the peninsula as the gravy in the former contains no curry powder.

Instead, it has a base of sambal belacan, black pepper, tamarind, garlic, galangal, lemongrass and santan (coconut milk), topped with strips of omelette, sliced chicken, prawns, fresh coriander and a slice of lime as an option.

Ingredients such as bean sprouts, sliced fried tofu or other seafood are not traditional but are sometimes added.

A quick glance through the list of ingredients would raise the eyebrows of cardiologists.

Non-halal laksa can be found at most Chinese hawker stalls, while the halal versions can be found at most Malay coffee shops.

In actual fact, halal or non-halal, laksa does not greatly differ except for the usage of halal chicken meat and the cooking utensils used during preparation.

The gravy of the Chinese Laksa is not as thick as the halal version but it is rich with condiments and toppings. The Malay Laksa tends to lean towards servings with thicker gravy but more bean sprouts.

Laksa is breakfast fare in Sarawak and this noodle delight can be found in almost any kopitiam.

Continue reading (Incl. Pics) at: Sarawak Laksa - Luscious legacy

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