“I’m allergic to shellfish - prawns, crabs, mussels, and so on.
#Sarawak laksa recipe professional#
Meanwhile, professional yoyo performer and emcee Ryan Han prefers his laksa without prawns as he is allergic to seafood. Ryan Han’s favourite laksa is located in MJC, Batu Kawa. That, to me, makes a great bowl of laksa. I love the eggs thick-sliced, with no shredded chicken or beansprouts, accompanied by fresh juicy prawns.
It must be a little spicy too, but not too much as it tends to mask the prawny taste.
The flavour should be savoury - a combination of both salty and sweet. So how do I like my laksa? I prefer a balance of broth, not too thin or too thick. With laksa, it is all about the crustacean. Unlike laksa from other parts of Malaysia, Sarawak Laksa is known for its spicy, savoury prawn broth. Sarawak Laksa is gastronomically synonymous with the state. Some may prefer it with thin broth, some with more eggs, or some with extra prawns.
Rather, everyone had their own favourites. Each and every bowl made by different hands has its own distinctive characteristics. What’s your favourite?Ī good bowl of laksa is subjective. In fact, everyone who enjoys the delicacy has their own preferences. However, though it is widely enjoyed, there is not one taste of laksa that is everyone’s favourite. It is synonymous with the gastronomical identity of the state. What meal is more appropriate on Sarawak Day than the iconic Sarawak Laksa? Laksa has been a Sarawakian staple for years past and years to come.
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