Assemble

My cooking adventure was getting more exciting and challenging during the long lockdown. And I have been a tad bold to try cooking something that I have never did before.

When there was a craving, there was a way, I believed. It happened that I missed our Sarawak laksa one day and no good laksa sold near my area. So, better cooked it myself!!

It was my very first attempt at preparing and cooking Sarawak laksa. When my mum cooked Sarawak laksa when I was young, I loved it, and could ate few bowls. But the preparation and cooking process were lenghty, I remembered. Mum cooked it from scratch.

Now things were so much easier. I bought this ready made Sarawak laksa paste from a minimart.

Easy step by step instruction.

More surprisingly was it was made in Johor!

Inside the box was the paste pack. 

How the paste looked like.

After cooking, the laksa broth was like this. 

Before cooking the laksa broth, I prepared all the necessary ingredients first. A lot of work but it worth all the sweat. All you can take and eat home-cooked Sarawak laksa. 

Ingredients:

150g fine rice vermicelli

2 eggs

100 to 120g peeled prawns

Breast meat, boiled and shredded

Beansprouts

1 pack of Sarawak laksa paste

Water

Lime

Cooking oil to fry omelette

Methods:

1. Prepare the vermicelli. Blanched in boiled water for 10 minutes. Drain.

2. Beansprouts, blanched for 30 seconds in boiled water. 

3. Cook the breast meat in boiled water. Drain and when cool down, shredded the meat. I used my fingers to do so. 

4. Beat 2 eggs in a bowl. Add a pinch of salt and stir. 

5. In heated oil in a pan, pour the beaten egg in it. Fry a thin omelette. Dish out and when cool down, cut the omelette in shreds. 

6. Cook Sarawak laksa broth. Cook 700ml water in a pot. Once boil, add in the laksa paste. Cook for 8 minutes then add in 200ml coconut milk and some salt to taste. 

7. Assemble!! In a bowl, add in the vermicelli.  Add the other ingredients along on top of the vermicelli. Then pour some Sarawak laksa broth onto the vermicelli. Served with belacan and lime. 

Dig in and enjoy.  Not bad for my first cooking of Sarawak laksa at home.

I still have a pack and definitely will find a day to cook it again. With the extended 14 days of MCO till 28th this month, I have too much time on my hands. More cooking adventure waiting for me. :)