Traditional Sarawak Laksa

Traditional Sarawak laksa is a famous Sarawak noodle dish which looks like the normal curry laksa. However, the Sarawak’s version of this dish is slightly subtler compared to the normal curry laksa. It is made using a laksa paste consisting of sambal belacan, tamarind, lemongrass, herbs and spices with a little coconut milk. Hence, it has a fine balance of aromatic herbs and spices with a subtle hint of sourish and chili note and not overly rich and creamy.

Recipe by   
 6 Servings
  • Prep
    60 mins
  • Cook
    120 mins
  • Serve in
    180 mins


  •   300g rice vermicelli pre soak till just soft
  •   300g yellow noodles
  •   300g Sarawak laksa paste
  •   300g beansprouts
  •   300g prawns shelled and deveined
  •   200g chicken breast meat
  •   2.5 l chicken broth or water
  •   200g thick coconut milk
  •   2 eggs lightly beaten to make omelette
  •   6 calamansi cut in halbes
  •   1 tbsp salt to taste
  •   1 tsp sugar to taste
  •   1 bunch mint leaves for garnish
  •   1 bunch coriander leaves for garnish
  •   3 red chillies for garnish