Sarawak Laksa, one of the most iconic dishes from the Land of the Hornbill. It is a dish so loved by many for its drool-inducing aroma and highly additive combinations of saltiness, spiciness, sweetness and creaminess, with a touch of tanginess. The late celebrity chef Anthony Bourdain once called Sarawak laksa Breakfast of the Gods and featured it in the CNN Original Series Anthony Bourdain Parts Unknown as well as No Reservation.
Country of Origin
Put in 1 packet of MUSC Sarawak Laksa Paste 150g to 750ml of boiling chicken broth and brew for 30 min. Brew for 1 hour if stronger aroma of spices is preferred (For convenience, use chicken stock cube to prepare the broth). Strain the soup to remove excess residue and top it back with water to 750ml. Add in salt, sugar and msg (optional) to taste. Pour in slowly 125-150ml of coconut milk and stirring it constantly to avoid curdling. In a bowl of blached vermicelli, top it with some shredded chicken meat, stripped omelette, beansprouts, prawns and slowly pour in the hot soup. Lastly, serve with a bit of MUSC Sambal Belacan Paste and lime as dip.
Store in a cool,dry place.
Red Onion, Garlic, Sesame Seed, Corriander, Chili, Salt, Galanga, Cooking Oil, Spices, Lemongrass.