Sarawak is home to the famous Laksa Sarawak, with its peppery flavour and dark broth setting it apart from some of the better-known laksas in Malaysia. The ingredients which go into a Laksa Sarawak paste is often a tightly-guarded secret, so most Malaysians who attempt to recreate this dish at home (including most food bloggers) usually resort to buying pre-made pastes from their favourite Laksa Sarawak paste producer. (NB. Different brands of Laksa Sarawak paste will taste a bit different.)
In this episode of Street Food Journeys: Malaysia (Sarawak), Vegan Chef Dave from Masters of Malaysian Cuisine, who happens to have grown up in Sarawak, demonstrates how to make the dish from scratch, including the paste, which he’s tweaked to accommodate vegan diets.
Watch the replay here; Dave’s cooking segment kicks in at the 8:00 mark >> https://youtu.be/BkWxCs1b3EU
Vegan Laksa Sarawak
INGREDIENTS:
Laksa Sarawak Paste –
Oil as needed for tempering
Salt as needed
8 Onions
4 cloves Garlic
3 Candlenuts
1 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Coriander seeds
1⁄4 cup roasted Sesame seeds
1⁄4 cup fried Peanuts
10-12 stalks of Dried Chillies
1 inch roasted Vegan Belacan (fermented soy
bean paste)
1 inch Galangal
2-3 stalks of Lemongrass
4 fried Tofus – sliced finely
1 pack Vermicelli – cooked
Salt & Sugar
200-250ml Coconut Cream
200gm Laksa Paste
2 stalks slightly smashed Lemongrass
Blanched Beansprouts
Shredded Coriander Leaves
Lime cut in 1⁄2
METHOD:
Laksa Sarawak paste –
- Ground the paste ingredients and saute till the oil separates.
- Add sugar and salt as needed. Add tamarind juice little by little. Stir until it gets thick.
To Serve –
- First, pour 2L water into a pot. Add lemongrass and let it boil.
- Add in laksa paste and stir over low heat. Then, add coconut cream with a pinch of salt and sugar; continue to simmer.
- Finally, put the vermicelli in a bowl and top with garnish ingredients such as beansprouts, tofu & coriander leaves. Pour the gravy over the vermicelli and serve while still hot.
- Vegan Laksa Sarawak is delicious eaten with spicy and thick dried vegan shrimp sambal.
Also in this final episode of Street Food Journeys: Malaysia Series 1 (Sarawak),
- Tomato Kway Teow by yours truly (Jackie M.)
- a piece courtesy of Walkabout Asia on Kedey Kamek’s famous Laksa Sarawak
- Emma Symonds visits an Iban longhouse in Sarawak and tries Umai and Ayam Pansuh
- The JetLag Warriors try Mee Kolo
- Shaukani Abbas talks about places to visit including Gunung Mulu National Park and the Kuching Heritage Trail
The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download
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