![]() When the gravy was ready, I sieved it to remove the residue and added santan (coconut milk) to it, plus two cubes of ikan bilis (dried anchovies) stock, turning off the fire once I had brought it back to boil. In the meantime, my missus and I could cut the tofu pok (fried bean curd puffs) into thin strips – I bought RM1 of those and got 7 of them, chop the daun sup (Chinese celery), soak the bihun (rice vermicelli) to soften and blanch the taugeh (bean sprouts), RM2 of the ones sold with the tails removed. After that, I added another 2 litres of water to the stock and emptied the contents of the packet of laksa paste into it and brought it back to boil, leaving it to simmer for 30 minutes. I also boiled the heads and shell of the prawns in the stock for 10-15 minutes and then removed them. I added the water that she used to boil them to the aforementioned prawn stock as well. I grabbed one and my missus used it to make fish balls… ![]() When I went to the market that morning, I saw someone I knew filleting fish, the mother of one of ex-students – bay kar/ ikan tenggiri (mackerel) no less and selling at only RM20 for one big bag of it. I had blogged about it here but anyway, to go through all that again, in case anyone would like to cook his or her own, first, I peeled and deveined the prawns (1 kg) and boiled them in 1 litre of water, keeping the stock and putting the crustaceans aside to be served with the laksa later… Needless to say, it was a whole lot of work preparing everything… …and that was exactly what I did last Friday so I could cook for my girl who would be coming home that very afternoon. However, I told her that there wasn’t any need for her to go through all that trouble as I had seen it at a supermarket here and I could just go and grab a pack (RM10.90) myself… I found out that her hubby was in the Sarawak laksa paste business and she even offered to send me a packet to try. Isn’t that nice? Something like that show on TV at one time, Jejak Kasih. Anyway, back to my long-lost friend, we managed to get in touch with each other after all these years via Facebook. Sibu was in the 3rd and today, it has been divided into the Sibu, Sarikei, Kapit and Mukah Divisions. ![]() Here in Sarawak, we have divisions that are made up of several districts – there were only five then and they all went by numbers. …for the 3rd Division Drama Festival for Schools. There are, indeed, some secrets in the Sarawak Laksa paste that lures you back to that special laksa stall in Miri again and again.We were schoolmates, 1970 to 1971, and we were even in a play together… Sarawak Laksa is definitely not a bowl of just curry with coconut milk and bee hoon but something special which came from a man who hawked his bee hoon with a special soup in Kuching after the Second World War. Some might even ask for more lime and sambal. Most Mirians, like most Sarawakians, will squeeze the lime into the bowl without tasting the broth, then add the belacan sambal as if it’s a religious ritual. The late Anthony Bourdain called it “breakfast of the gods.” Many locals like to have Sarawak Laksa for breakfast. You just want to put up one leg on the chair and enjoy the laksa.” It’s difficult to really describe that special Sarawak Laksa, served in a bowl, to turn on the taste bud.Ī friend used to say “you can forget where you are and even who you are. Most prefer a milder Sarawak Laksa with a homely touch, not overwhelmingly sour, yet with a good hint of tamarind and fresh lime.Īunty Helen says 10 people will be the right number she likes to entertain. ![]() In a way, the cook can control the spiciness of the laksa soup and anyone needing more chillies can add some of the sambal provided. The result is a laksa that’s satisfying to both cook and guests alike. Her pot of laksa soup will be put back on the stove for slow simmering.Ī special sambal in a small sauce bowl and lime is served on the side. Bowls of bee hoon will be placed on the table and she will pour in the correct amount of laksa soup.Īfter that, she will arrange the garnishing with shredded omelettes, cooked prawns and strips of chicken, yong sui or coriander, some chillies and spring onions. The cook from a roadside stall in Sungai Rait, uses the Helang Brand laksa paste.Īunty Helen says she will only start serving when her guests are seated.
0 Comments
Leave a Reply. |