In the third of our four-episode web series, Laksas of Malaysia, we were thrilled to be invited by Datin Suraya Kusaidi, a friend of Masters of Malaysian Cuisine (MOMC)’s Mazna Merten, to film a segment on Laksa Sarawak. Most Laksa Sarawak recipes do not disclose how to make the laksa paste from scratch, but Datin Suraya, who’s originally from Sarawak, was happy to share her own family’s recipe for what the late Anthony Bourdain once described as the “breakfast of the gods”.  

Laksa Sarawak by Datin Suraya

I first discovered Laksa Sarawak several years ago during a short trip to Kuching; I found its rich, dark colour and intense flavour quite confronting. Subsequent to that, I had some limited exposure to other variations of the dish, mainly thanks to pre-made laksa pastes brought over to Sydney courtesy of Sarawak friends. Then I was introduced to Datin Suraya’s recipe, a lighter and more refined version that instantly became my favourite out of all the Laksa Sarawaks I’ve tried. I finally understood, thanks to Datin Suraya, why this dish is so beloved by so many.

Left to Right – Paul Gray, Mazna Merten, Jackie M, Datin Suraya Kusaidi

Baby Noah enjoying his nth bowl of Laksa Sarawak at Datin Suraya’s residence

In the same vein as MOMC Chef Johari Edrus’s reimagination of laksa in Episode 2 as noodle rolls, in this episode, MOMC Chef Bob Adnin made a laksa-inspired stir-fry by frying laksa rice noodles with typical laksa spices such as shrimp paste, dried shrimp and chilli paste to produce Laksa Goreng (fried laksa).

MOMC’s Chef Bob Adnin with his Laksa Goreng (fried laksa)

Chef Bob Adnin’s Laksa Goreng

While we were travelling through Penang, we managed to catch up with another of Mazna’s friends, Shiha Holden, who is originally from Kedah. Shiha taught us how to make laksa from her homestate, ie. Laksa Kedah (aka Laksa Utara ie. Northern Laksa). If you’ve never tried Laksa Kedah, you will recognise some similarities with Penang Asam Laksa – it’s made using fresh rice noodles and served with a sour fish broth and shredded cucumber, onion, calamansi limes and more.

Shiha Holden flanked on the left and right with MOMC@Heart’s Rosita Heilek and Mazna Merten

Garnishes and toppings for Shiha’s Laksa Kedah

Laksa Kedah by Shiha Holden

Finally, I did a segment on how to make an easy version of Laksa Nyonya Melaka – which is the same recipe as what I used for my restaurant back in the day.

All these recipes were included in our Masters of Malaysian Cuisine eMagazine which was published shortly after the series.

To get all our future eMagazines and recipes, make sure you join our email list here >> MalaysianChefs.com/JoinToday

Street Food Journeys: Malaysia is a web series produced in partnership with the Tourism Malaysia Australia Sydney Office.

Watch the replay here >> https://www.youtube.com/embed/HzjsIJt4xXc

The post Laksas of Malaysia: Episode 3 (Street Food Journeys 4) first appeared on Jackie M..

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 –

1. Ground the paste ingredients and saute till the oil separates.
2. Add sugar and salt as needed. Add tamarind juice little by little. Stir until it gets thick.

To Serve –

1.  First, pour 2L water into a pot. Add lemongrass and let it boil.
2. Add in laksa paste and stir over low heat. Then, add coconut cream with a pinch of salt and sugar; continue to simmer.
3. 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.
4. 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

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How to Cook Vegan Laksa Sarawak by Vegan Chef Dave first appeared on Jackie M..