Sarawak Laksa
Spice-forward broth with sambal depth, herbs, and slow-simmered stock.
Use foundational chicken or pork bone broth from foundational bone broths. Dried shrimp and sambal layer onto that base; you are not rebuilding stock from raw bones here.
Ingredients
- 2.5–3 L foundational chicken or pork bone broth
- 30–50 g dried shrimp, rinsed
- Sambal base: chilies, shallots, garlic, belacan, galangal
- Lemongrass, laksa leaves
- optionalTorch ginger flower
- Coconut milk; tamarind or lime for brightness
- 30 mL oil
Method
- Simmer dried shrimp in foundational broth 15 minutes; strain if you want less grit.
- Fry sambal in oil until deeply fragrant; deglaze with hot broth.
- Combine sambal and broth; add lemongrass and herbs; simmer 20–40 minutes.
- Layer coconut and sour notes last; strain or serve rustic per tradition.