Sarawak laksa is a Malaysian noodle soup from the state of Sarawak on the island of Borneo. The broth is built from a distinctive laksa paste simmered with aromatics and coconut milk, then served with rice vermicelli, shredded chicken, prawns and fresh herbs. The broth is built by cooking laksa paste with dried shrimp and […]
Otak-otak is a Malaysian spiced fish paste wrapped in banana leaves and cooked until the edges lightly char and the inside sets soft. The mixture blends fish with coconut milk and spices into a thick paste, which is then wrapped and grilled in small parcels. The banana leaves hold everything together while cooking and pick […]
Sambal belacan is a Malaysian chili condiment made with fresh chilies, lime juice and toasted fermented shrimp paste. It’s sharp, spicy and beautifully savory, and even a small spoonful can completely change a dish. It’s made by crushing everything together for a chunky mixture. The paste doesn’t break down evenly, so you end up with […]
Curry laksa is a coconut-based noodle soup built around a chili paste, shrimp, aromatics and spices. The broth turns a deep orange-red once the paste cooks out, and it thickens slightly as it simmers with coconut milk. The paste needs a few minutes in oil before any liquid goes in. If you rush that step, […]
This recipe for Penang asam laksa is a Malaysian noodle soup built around a tamarind broth and flaked fish. The broth is sharp, savory and slightly spicy, with a clean finish that keeps it from feeling heavy. The tamarind needs to be added gradually. If too much goes in early, the broth turns harsh and […]