5/4/2023 0 Comments Sarawak laksa recipeAssemble cooked bee hoon into a bowl and garnish with some prawns, shredded chicken, beansprouts, omelette and garnish with some parsley and cut calamansi at the side. Step 4: Pour the liquid into a third pan through a fine-mesh strainer to remove any solid particles. Simmer over a low heat for a few minutes. Step 3: Add the chicken stock to the Sarawak laksa pan. Check if chicken thigh is cooked, removed from broth and set aside till cool. Step 2: In a separate pan, boil the prawns in the chicken stock until cooked, then remove and slice lengthwise. Using a strainer spoon ladle cook prawns inside soup broth in 2 batches with each batch about 1-2 mins. Remove and drain off water, using the same pout of water cook bean sprout for 10 secs, remove and run under running tap water, drain and set aside.ĥ. For maximum flavor, blanch the bean sprouts just before assembling the dish. Prepare another pot of water to cook Bee Hoon, add in the soaked Bee Hoon and cooked until soft about 3mins. Ingredients: 400g of Sarawak laksa paste (2 packs) 2 packs 500 grams of wet shrimp 3 chicken breasts 500ml of concentrated coconut milk (1 can of coconut. Sarawak Laksa READY IN 3h The following recipe is adapted from the Huang Kitchen website ( ). Let it boil for about 15-20mins or until chicken thigh is cooked.Ĥ. Boil chicken stock add in the fried dried prawns, prawns shell, Sarawak Laksa Paste, chicken thigh. Heat oil, fry dried prawns for about 1-2 mins until fragrant, add in the prawn head and shells and stir fry for about 3mins.ģ. Shell prawns and keep the head and shells aside for the broth.Ģ. 1 Stalk Chinese Parsley, chopped coarselyġ.
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