Barrett's Laksa Sarawak is made with no preservatives, no artificial coloring, and no MSG added, ensuring a traditional and authentic taste. Crafted with natural seasoning spices, it delivers a distinctive taste and aroma that captures the essence of Sarawak's culinary heritage.
Preparation of Sarawak Laksa
1. Prepare 2-3 litres of High-Quality Chicken stock in a stockpot. Prawn shells can be added to enhance extra flavour (optional).
2. Add one packet of Barrett's Sambal laksa paste to the chicken stock and boil on medium heat for 1-2 hours. Filter and discard solids.
3. Add Santan (coconut milk) for 1-2kg and boil together with filtered Laksa stock.
4. Adjust seasoning by adding salt, MSG, chicken granules, a little belacan (shrimp paste), oyster sauce and evaporated milk.
5. Finally prepare some softened Bee Hoon (rice vermicelli) and ladle Laksa gravy into each bowl.
6. Garnish with slices of cooked chicken meat, cooked prawns, julienne, omelette, etc
7. Serve hot. Top with minced coriander leaves or cilantro or Daun Kesum and some bean sprouts