It is common to find traditional Chinese dishes that have been reformed using local spices and ingredients, thus creating a hybrid cuisine. The result was a blending together of Chinese and Malay heritage. Laksa is a spicy, curry or coconut-based noodle soup that originated from the Peranakans, who are of mixed Chinese-Malay heritage.Ĭhinese men would set out onto the spice trade route and settle in their new villages, marrying the local Malay women. And, without relatives coming overseas to bring us packages of the laksa paste, my Mother resorted to creating her own version, which is much more healthy and fragrant, as with everything made from scratch! (The packaged laksa paste contains a lot of palm oil and saturated fats, which isn’t heart healthy at all). We’d have packages of the aromatic laksa paste stashed frozen in our deep freezer.īut of course, as time would pass, the stash would dwindle. I remember my parents making laksa for special occasions (and they still do!) and before, they would get their laksa paste from a famed hawker in Malaysia. Most cafes in Sarawak have huge front signs to indicate the name of the cafes so you shouldn't have much trouble in identifying them.Įdit: While I've wanted to dedicate this whole post to Food Culture in Sarawak, I realised that it will be too long a read, hence why I'll separate this into just Laksa and subsequently, I'll go into other foods.Sarawak Laksa is a comforting Malaysian noodle soup that is spicy, bright, warming, and full of flavour.Īsk me what my favourite noodle dish of all time is, and I will tell you time and time again, it is my Mom’s laksa. If you require opinions and directions to the cafe, don't hesitate to ask below this post and I'll point you in the right direction. Golden Arch Garden Laksa( Jalan Datuk Tawi Sli )Ĭhoon Hui Cafe(Noted in this cafe is that the late Anthony Bourdain has visited it and claimed it's the "Breakfast of the Gods" Ban Hock Road ) Notable spots: Sarawak's notable spots for laksa are, but not limited to: Sarawak Laksa does have a level of spice so be aware for those who have a difficult time with spiciness. Others will squeeze the juice of the lime into the dipping dish so that they may incorporate the lime with the sambal which will be used as a dipping sauce for the prawns. This will prevent the lime seeds from falling into the soup) ![]() The way to eat this is also up for debate as some will squeeze the lime into the soup and add the sambal into it elevating the spiciness.( Pro-tip: Hold the lime against the bowl of the spoon and squeeze it while tipping the spoon so the juice runs into the soup. Usually paired with this dish is a sliced lime and a small dipping dish of sambal, a form of chili paste ( Pictured top right in the picture above the small red mass) The rice vermicelli comes soaked in the soup base and it makes for a light flavourful dish. The best way I can describe this dish is a mix of tangy, sweet, milky, and fragrant. As with all dishes, the base is mostly the same but it will vary from vendor to vendor as some hold long treasured 'family recipes' that gives them an edge over other vendors. Sarawak Laksa consists of a base of coconut milk, tamarind paste, various spices, rice vermicelli noodles, prawns, shredded chicken, bean sprouts, eggs and etc. Up north, they add curry to their chips while down south, it's vinegar on the chips. The reality is that it was probably adopted due to the spice trade route, was adapted to meet the tastes of the people and availability of spices and ingredients in the area. ![]() In Penang, Malaysia, they have Penang Laksa with a more sourish-savoury base while Sarawak Laksa has more of a coconut base with added spice. ![]() Even in Malaysia, you will have different forms of Laksa depending on the region. In Indonesia, you will have Banjar Laksa & etc. If you go to Singapore, you will get their version of Laksa which is Katong Laksa. Laksa comes in all shapes and forms across South-East Asia. As with everything new, don't be afraid of trying it once and seeing if you like it or not. ![]() This is probably a good time to point out that if you ask a group of Malaysians where their favourite laksa place is, you would have a variety of options recommended to you. Today, let's touch on one of the most popular foods in South East Asia, and that is Laksa.( pronounced " Luck-sah") Sarawak Laksa is one such dish that you will find in Sarawak. You can meet any Malaysian and jokingly point out that their dish originates from one of the neighbouring countries such as Singapore or Indonesia and it will cause an argument. As with many cultures, a very contentious subject in Malaysia is food.
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