Sarawak Laksa 沙捞越叻沙

首先，要先介绍自己，我来自古晋，沙捞越。（东马）
沙捞越叻沙是来自沙捞越（有点讲废话哦!）它是用laksa paste, sambal belacan, 鸡骨, 虾壳和椰浆所做的汤底. 配料有米粉，芽菜，鸡丝肉，蛋条, 鲜虾，香菜所组成.
在古晋，你将会吃到不同煮法的laksa，味道也不一样哦.
家乡出名了一些美食，比如：哥罗面，laksa，kueh chap 等等。我们家的Laksa不像西马的Curry laksa 或 Assam laksa. 我嘛！好奇怪的，在家乡时，都不怎么爱吃. 可能因为不常回家，所以渐渐的爱上这些食物.

这次小组聚会在我家。也因为是冬天，我便建议吃Sarawak laksa. 几个小组员都曾吃过，对“它”简直是念念不忘. 因为他们都不是来自沙捞越的嘛.
因为有20多人，所以我便叫小组员们帮忙预备一些材料. 另一位朋友就帮忙煮一锅汤. Sarawak laksa 最主要的是汤底. 我告诉他如何煮时，反应却是：哇！这么麻烦的？我就对他说：不然，你以为很容易啊？每次大大口吃啊！哈！*对哦！他是从马六甲来的*

每次做Sarawak laksa 时，一定要打电话问姐姐. 姐就会对我说问妈妈. 到最后，我简直就照着自己的意思去做！

哈！这次好像有点不够吃，因为太好吃了！*脸红*
当中有我的牧师 （韩国人），他就告诉我说：下次在我家吃，你来煮！*晕*
也有两个从台湾来的朋友，他们都说第一次吃到这么特别的laksa.

我用英文写食谱, 这食谱是10人份. 一包料可以给5-6人份.

Ingredients：
2 x 300gm Barrett's Sambal laksa paste (got it from Sarawak)
2 chicken frames
2-3 pieces Chicken breast (shredded)
1kg Prawns
2 packets of bee hoon
500g bean sprout
5-6 eggs,  for omelette (julienne)
coriander for garnish
shrimp paste
oyster sauce
salt

Sarawak Laksa

Sarawak Laksa Paste

Important ingredients (Forgot to take the photo of the bee hoon)

 Methods:

1. Prepare 10 bowls of water and cook with chicken frames and few pieces of chicken breast in a stock pot.
2. Take out the chicken breast and shredded, put aside. 
3. Peel off the prawn shells and pan fried till dry and fragrant. Added the cooked prawn shells in the stock pot to enhance extra flavour and boil.
4. Add 2 packets of the Laksa paste (300gm) to the chicken stock and boil on medium heat for 1-2 hours. Filter and discard solids.
5. Prepare 2 canned of coconut milks and pour into the stock pot and boil.
6. Adjust seasoning: salt, a little belacan (shrimp paste) and oyster sauce.
7. Mix half tablespoon of sugar with the off-shelled prawns. This is to have a crunchy texture after you boil the prawn. 
8. Soak the bee hoon and cook till softened. Put aside.
9. Boil the prawn till cooked. Do not over-cooked.  Put aside.
10. Prepare the omelette and julienne it.  Put aside.
11. Finally put some softened bee hoon (rice vermicelli) and ladle laksa gravy into each bowl.
12. Garnish with shredded chicken breast, cooked prawns, julienne omelette and bean sprouts.
13. Serve hot. Top with mince coriander leaves. Serve with fresh lime and belacan.