Laksa Sarawak Hj.Manan Famous Instant Laksa Paste Soup Perencah Halal
8 packs x 200g
LAKSA is a dish that has a different meaning depending on where you come from.
For those who never tried this menu. This is what we called laksa sarawak. Laksa Sarawak is an authentic local food love by Sarawakian and Malaysian, favourite by all races.
Although by definition laksa is a spicy noodle soup, various states in Malaysia have their own spin on this dish, each offering a different culinary experience.
Sarawak laksa became world famous when the late Anthony Bourdain claimed that this “breakfast of the gods” is “one of the foods served in heaven” and featured it twice in his shows --- for Travel Channel’s No Reservations and CNN’s Parts Unknown.
INGREDIENTS:
PALM OIL, SPICES, LEMON GRASS, GALANGAL, SHALLOT, GARLIC, SUGAR AND SALT.
HOW TO COOK
Ingredients:
1 packet Laksa Sarawak paste "HJ MANAN", 300 gram (prawn), 1/2 chicken breast meat, 1 packet soft luscious rice vermicelli-suggest blue swallow brand), 200 gram bean sprout, 250 ml coconut cream
Preparation:
Soup :
Peeled and boiled Shrimp skin/head with lemongrass in 1.5 liters of water. Drain the water and add the laksa seasoning and stir over low heat. Add coconut cream, seasoning and salt to taste. Turn off the heat when boiling.
Other preparation :
Noodles and bean sprouts are boiled in hot water, the shrimp is boiled/fried until cooked, the boiled chicken is shredded/finely torn, the eggs are beaten and fried in omelette and finely sliced (shredded omelettes).
Sambal Belacan Preparation :
Take a pinch (30 grams) of belacan/shrimp paste and bake until the smell comes out. Pound the belacan/shrimp paste with the chilli and serve with the sliced of lime.
Directions:
Add the vermicelli into dish, bean sprouts, sliced an egg, chickens, prawns, coriander leaves (2 or 5 pieces). Add sauce that has been cooked. Then, serve hot. Add also pounded shrimp paste, chillies and lime juices. 1 packet can serve for 5 persons.
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