Project Kitchen: Laksa Sarawak (and Peach Crumble)

Hi...

Hari ni ada projek mega sikit kat dapur:). Called up a few friends for lunch sebab nak jamu mereka laksa Sarawak dan peach crumble.

As peach crumble dah masuk entry, so this time cerita pasal Laksa Sarawak aje la kan?:)

Some of the ingredients, including the ones for peach crumble:).


Mula-mula kupas kulit udang fresh dan asingkan isinya. Bersihkan sikit kulit udang ni sebab nak kena rebus kulit udang.

Rebus kulit udang tadi. Kejap je tak lama pun. We need the air rebusan udang ni untuk buat kuah laksa Sarawak. Dah lepas asingkan kulit udang tadi, masukkan pulak la isi udang and rebus guna air yang sama.

In the meantime, get some sambal belacan ready. Kalau makan laksa Sarawak, kena ada sambal ni sebab mesti kita nak pedaskan laksa kita kan? Sambal simple je, just tumbuk ikan bilis, cili fresh, or kalau nak lagi pedas, masukkan sikit cili padi, and belacan.

In a bigger pot, you can start boiling the chicken pieces. As you will need the isi ayam je, it is recommended that you get chicken breast sebab banyak isi la kan?:)


While the chicken is boiling, get the perencah laksa Sarawak ready. Perencah ni so far memang takde jual kat KL, so I always get stocks of them ready:). Ni brand Haji Manan. Brand lain pun banyak, but for me brand ni memang ngam dengan selera la. Tadi masak guna 2 paket, which means for a large quantity. Anyway dah tu campurkan perencah ni ke dalam air rebusan udang tadi.

Then bila ayam dah masak, keluarkan isi ayam dan ketepikan. Lepas tu leraikan isi ayam daripada tulang sebab isi ayam ni nanti jadi one of the condiments time nak makan laksa.

Lepas tu, campurkan air rebusan udang+perencah laksa tadi ke dalam air rebusan ayam. Tambahkan air sikit.


Originally, the kuah laksa ni kena guna santan. But being me, I like to improvise a bit. So I use satu paket of santan instant tu (kalau nak guna fresh lagi elok), and the rest I use low-fat milk. That way, I can still have the lemak taste from the santan whilst keeping the calorie lower than usual:).


Then masukkan pulak tauhu pok. Usually just use satu paket je dah cukup. Gunting separuh tauhu pok ni before masukkan ke dalam kuah laksa. Lepas tu kalau agak-agak kuah tu pekat sangat, masukkan air. Jangan lupa masukkan garam, gula, white/black pepper powder and MSG (optional) for taste. Leave it to simmer for another 10-15 minutes.

The last condiment that you need to prepare is egg ommelete. Hiris panjang and serve it ready to be eaten.

Ni pulak my peach crumble which I also prepared for the makan-makan hari ni:)


Finally, laksa Sarawak ni tak pakai the normal laksa macam kat Semenanjung. Instead our laksa pakai mihun, so bila semua dah ready, get the mihun ready by blanching it in hot water, wait a few minutes then it should be ready.


These are the condiments for the laksa: udang, isi ayam, sambal belacan, limau kasturi, and telur ommelete. Some people also like to add other things as well, macam taugeh and daun ketumbar. But tu ikut suka masing-masing la kan..:)

Menu hari ini: Laksa Sarawak dan Peach Crumble:)

Jap...ni ha up close pix of laksa Sarawak, ready nak kena ngap:)


Bon appetit!