Creating a non-overwhelming satisfying bowl of Sarawak Laksa, that would be perfect to endeavour on anytime of the day. The subtle hint of sourness comes from the tamarind, the creaminess from the coconut milk and the slight spiciness from the sambal. Image taken by Borneo Foodie Sarawak Laksa. Every single one of these ingredients brings together the robust and complex flavours found in the dish. It includes ingredients like sambal belacan, tamarind, lemongrass, herbs, spices and thick coconut milk. Image taken by Borneo FoodieĪt 126 Laksa, what makes their bowl of Laksa great aside from the stock used in making the dish, would be the laksa paste that is a combination of numerous quality ingredients. With that being said, it’s a dish worth trying if you’re ever in Sarawak. This gives it that nice creamy and slightly tangy flavour that can’t be found elsewhere.ĭid you know the famous Celebrity Chef and TV Host, Anthony Bourdain named Sarawak Laksa as the “breakfasts of the Gods” during his trip to Kuching back in 2015. The main difference of our Sarawak Laksa to the regular Curry or Asam Laksa is that in our broth, we combine both the coconut milk and tamarind paste. Sarawak Laksa has a creamy and slightly tangy taste. It is always served together with a slice of lime and a spoonful of sambal on the side, which sometimes may not be ever enough. 1st stop this trip ➡️ Robert’s Char Koay Teow in Section 17 to quell a monster CKT craving.Lastly, a sprinkle of coriander is garnished on top before serving, giving it that nice aroma. Hallo Kuala Locoo □□! It’s good to be back ❤️. Unless you are specifically after more prawn than noodles in your Laksa, I would suggest opting for their more modest RM6.50 ‘Special’ which comes with two very decent medium-sized prawns – much better bang for buck! The bad news? A pair of those XXXL prawns will set you back RM20 a bowl! In the name of research (and pure greed), we couldn’t resist ordering their ‘Super Special’ option – loaded with 2 Jumbo prawns so big they were practically the size of my palm! The broth here was delicious – well seasoned, full of prawn flavour and beautifully balanced between pepper, spice & creaminess. Located inside the covered atrium of Golden Arch Shopping Centre, this Laksa stall is part of the Garden Café & Restaurant (not to be confused with the neighbouring and similarly named Golden Arch Café). Armed with this intel, we set off for Kuching’s Hua Joo Park neighbourhood, about a 15 minute drive from the town centre in search of the infamous “Big Prawn Laksa”. “Golden Arch… the Big Prawn one” said a local friend when asked about his favourite Sarawak Laksa. Golden Arch Garden Café & Restaurant (Breakfast 5am – 1pm daily) Smoky, tender and chargrilled to absolute perfection, it’s a cross between a juicy piece of char siu (BBQ Roast Pork) and Ba Kwa (BBQ Chinese Jerky) on a skewer. The corn-fed chicken we had here was particularly worth a mention – some of the most succulent and juicy we came across.ĭon’t forget to order a side plate of Pork Satay from the lady grilling by the entrance. Feel free to ask for fishballs, larger prawns, extra chicken, baby scallops or razor clams… all available at a supplement. However, you can customise your toppings here to your heart’s content. Their basic RM 7 bowl comes loaded with fresh shrimp and chicken. The broth here is slightly lighter in flavour than other stalls – a harmonious balance of sambal, Sarawak peppercorns, coconut milk & tartness. Mui Xin Lau Ya Keng (Brunch/Lunch 10 am – 3pm, closed Fridays)Ī former outdoor theatre back in the old days, Carpenter Street’s Lau Ya Keng is now a buzzing food court showcasing a whole host of Sarawak’s most iconic street food – chief amongst them Mui Xin’s Laksa, one of my favourite bowl’s in town. 4 days of solid eating and over a dozen bowls of Laksa later, it gives me great pleasure to share with you my hitlist of the best Sarawak Laksa in Kuching, In curating this shortlist, we polled every Sarawakian friend in sight to get the low down on their favourite coffee shops and street stalls. Add a dash of sambal and a squeeze of calamansi juice and it’s happy days. In fact, it’s in large part why it makes such good breakfast eating first thing in the morning. But the subtler flavours are by no means less delicious. On the whole, Sarawak Laksas tend to be lighter and less full-on compared to their Peninsula Malaysian cousins found in Malacca and Penang. But the magic as with all Laksas is in the broth – a delectable potion of chicken and shellfish stock, sambal (chilli paste), local Sarawak peppercorns, a touch of coconut milk and a medley of other spices.
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