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  • MUSC Sarawak Laksa Paste 150g-1kg | Authentic Borneo Noodle Broth Concentrate | Ready in 15 Min

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MUSC Sarawak Laksa Paste 150g-1kg | Authentic Borneo Noodle Broth Concentrate | Ready in 15 Min

Price range: $4.80 through $20.80

Sarawak Laksa, one of the most iconic dishes from the Land of the Hornbill. It is a dish so loved by many for its drool-inducing aroma and highly additive combinations of saltiness, spiciness, sweetness and creaminess, with a touch of tanginess. The late celebrity chef Anthony Bourdain once called Sarawak laksa “Breakfast of the Gods” and featured it in the CNN Original Series – “Anthony Bourdain Parts Unknown” as well as “No Reservation”.

Bring the iconic flavors of Kuching’s breakfast stalls to your kitchen! This authentic paste blends 18 spices with toasted shrimp shells and Sarawakian pepper for that unforgettable aromatic, slightly sweet laksa broth – just add coconut milk!

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Ingredients:
Red Onion, Garlic, Star Anise, Cumin, Coriander, Clove, Chilli, White Pepper, Salt, Galanga, Cooking Oil, Lemongrass.

Cooking Instructions:
1. Put in 1 packet of MUSC Sarawak Laksa Paste 300g to 1.5L of boiling chicken broth and brew for 30 minutes. Brew for 1 hour if stronger aroma of spices is preferred. (For convenience: Can use chicken stock cube to prepare the broth).
2. Strain the soup to remove excess residue and top it back with water to 1.5L.
3. Add in salt, sugar and MSG (optional) to taste. Make sure the soup taste a bit too salty for a normal dining soup because the blanched vermicelli will collect excess water.
4. Pour in slowly 250-300ml of coconut milk and stirring it constantly to avoid curdling.
5. In a bowl of blanched vermicelli, top it with some shredded chicken meat, stripped omelette, beansprouts, prawns and slowly pour in the hot soup.
6. Optional to serve with a bit of MUSC Sambal Belacan paste and lime as dip.

Weight

150g, 300g, 600g, 1kg

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