However for sarawak laksa stock, the difference is you add in laksa paste before you start boiling the soup for an hour. You can stop here if you are making chicken kueh tiao soup. You get a lovely prawn and chicken stock. Add the chicken broth into the blender.Īnd tada! blitz them into the above picture!Īdd this into the chicken broth with bones and boil for an hour or so. So how do you make a good chicken and prawn stock? I tend to fry the prawn shells + heads then put them into a blender. A couple of spoonfuls of belacan makes the difference too. Hence, I cannot stress enough the importance of making a good chicken and prawn stock to go with the laksa paste. If all you do is add laksa paste and water alone, the concoction you have at the end will just taste spicy but flavourless. I had a friend who gave me some sarawak laksa paste approximately 4 months ago and that saves me a lot of work from having to make my laksa from scratch! Perhaps once I ran out of paste, then I will start to worry about the ingredients I am going to need to fetch for my laksa.Ībove picture is the Sarawak laksa paste I used and it is still my favourite!Įven though you have the ready made sarawak laksa paste in hand, it does not mean that all you have to do is add water and that’s it. I have to say I am not a big fan of spicy food.
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