![]() The broth is an angry orange and as thick as curry. 7th Mile Kitchen's Sarawak laksa broth is as thick as curryĭespite the relatively obscure location of the shop in a light industrial area, its no-frills interior and plastic stool seating, it is well known among aficionados of Sarawak laksa and often runs out by noon on weekends.Īt just RM6.50 for a large serving, the laksa uses fine meehoon and modest quantities of ingredients - shredded chicken breast, fried egg strips, beansprouts, coriander and small prawns, with half a calamansi and sambal by the side. There is not a lot of coconut milk in this version, but the broth is thick, dark and strong.ħth Mile Kitchen is a ground-floor shoplot in an apartment building, with posters of adorable kittens pasted onto the tabletops and a single stall, manned by Alex from Kuching, that serves Sarawak laksa, kolo mee, tomato mee and kiaw (dried wonton) at coffeeshop prices. The coarse meehoon comes with generous portions of shredded chicken breast, prawns and beansprouts to give it substance. ![]() It tastes wonderful, a raw, sourish spice-herbal combination, a thick flavour that awakens the taste buds and delivers a kick to the head. Presentation-wise, this is the winner, with three big prawns atop a pile of coarse meehoon, fried egg strips, beansprouts and shredded chicken in a brown broth, garnished with coriander. The Special comes in a big bowl, accompanied by half a calamansi and sambal. The star is Sarawak laksa, upscaled and upgraded from the Bangsar days, with a King Prawn XL version at RM20, Regular at RM8, and the extra-noodles, extra-prawns Special at RM12. This is a basic coffeeshop with tiled floors, plastic tables and chairs and no air conditioning, and yet, expect to queue up on weekends. The recently opened Aunty Christina Laksa in Petaling Jaya is dedicated to Sarawak laksa with a supporting panoply of dishes from the state such as kolo mee, kacang ma and herbal soup noodles. Originally from Sarawak, Aunty Christina has been operating a stall in a coffeeshop in Lucky Garden, Bangsar, for the longest time. The base is a spice paste, various versions of which can be purchased, pre-packaged, in shops.Īmong fans of Sarawak laksa, these are the most highly regarded versions in Kuala Lumpur and Petaling Jaya: Sarawak laksa has always been street food, sold at small stalls and served for breakfast in its native Kuching. It is however available if you look hard enough - Alexis Bistro, MM Café, SRK Noodle House, Aloft Hotel, Antara and Kluang Station, among others, all offer versions of Sarawak laksa, apart from the independent stalls in various coffeeshops. Whether it is because of its exotic taste - or food celebrity Anthony Bourdain christening it “Breakfast of the Gods” on his Twitter feed and selecting it for his Bourdain Market in New York - or its relative scarcity, it has always had a loyal, if niche, following in the Klang Valley. If product information is important to you, we recommend checking labels on the products you purchase and not rely solely on the information provided on our website.Among all the laksa varieties in the country, Sarawak laksa enjoys celebrity status. While we aim to ensure product images and information are correct, these details may change from time to time and there may be delays in making updates. Ingredients: Onion, garlic, candle-nut, sesame seed, chilli, salt, beans, ginger-plant, cooking oil, spices for curry, citronella (grass) ![]() When marinating for your barbecue, just add a little sugar. Sambal Laksa can also be used for stir-frying with meats and beans. Sarawak Laksa is a popular breakfast choice for many locals in Sarawak. Sarawak Laksa was simply named after the Malaysian state of Sarawak, situated on northwest Borneo island. Laksa is generally a Malaysian dish of Chinese origin, consisting of noodles or rice vermicelli with chicken, prawn or fish, served in hot spicy soup. In fact, Sarawak Laksa is in the Top 10 wish list of Anthony Bourdain's food market in New York. Anthony Bourdain was known for his love for Sarawak Laksa, which he claimed as ‘one of the foods served in heaven’ or 'breakfast of the gods'. One of the many must-try local foods if you visit Malaysia is the Sarawak Laksa - a favourite dish of the world-renowned chef, Anthony Bourdain. Make your own Sarawak Laksa with this Sambal Laksa Paste Double Red Swallow Brand Sambal Laksa Paste 600g 双红燕商票纯正叻沙料
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