Sarawak is a Malaysian state located on the northwest coast of Borneo, the third-largest island in the world. Its cuisine is a reflection of the multicultural communities that call this place home, including Malay, Chinese, indigenous Dayak, and other ethnic groups. This cultural diversity has given rise to a culinary landscape that is nothing short of awe-inspiring. Sarawak Laksa.
The late Anthony Bourdain, described it as “the breakfast of the gods” and “ the weapons grade plutonium of breakfast”. As an Anak Sarawak, (Son of Sarawak), I cannot agree more.
What sets Sarawak Laksa apart from other regional variations is its delicate balance of flavours. The dish combines the bold spiciness of the laksa paste with the creaminess of coconut milk, creating a symphony of flavours that dance on your taste buds. The citrusy zing of lime and the earthy aroma of coriander further enhance the experience, making each bite an adventure in culinary delight.
I will go one step further and suggest, half jokingly, that it has magical healing properties. If you are down with a cold or a flu, your nose is congested and you have a bit of a tickle in your throat, give a good bowl of Sarawak laksa a try. It has done me wonders, and for those who perhaps had one too many the night before. I’ve been told it may be good for hangovers.
The exact origins of Sarawak Laksa are somewhat shrouded in mystery. However, it is widely believed that the dish was developed in the bustling markets and streets of Kuching, the capital of Sarawak.
According to an article by Steven Crook in the blog Roads and Kingdom,
“It’s often said the first laksa vendor in Sarawak—a Malaysian state on the northwest coast of Borneo—was a Cantonese man who moved to Kuching from Indonesia at the end of World War II. He gave or sold his recipe to a Cantonese lady, who may or may not have passed it to a Mr. Tan who, in the 1960s, made a fortune selling factory-made “Swallow” brand laksa paste. None of these creation myths mention the other forms of laksa eaten in Malaysia and Indonesia.”
This is echoed by another article in another blog called Taste Atlas which writes:
“The origin of Sarawak laksa is still unclear, but it is believed that the dish appeared when Goh Lik Teck began to offer his noodle dish along Kuching’s Carpenter Street in 1945. According to popular belief, the thick paste used in the dish was popularised by the Tan family from Kuching, somewhere between the 1960s and 1970s.”
The key ingredients of Sarawak Laksa include:
- Laksa Paste: The heart and soul of any laksa is the soup or “kuah” in Bahasa Malaysia. The paste is a blend of aromatic spices, shallots, garlic, and chilli. The specific composition of the paste varies from one chef to another, adding to the uniqueness of each bowl of Sarawak Laksa.
- Coconut Milk (Santan): This creamy liquid is used to balance the fiery heat of the spices and adds a delightful richness to the broth.
- Rice Vermicelli (Bee Hoon): Unlike the thicker noodles commonly found in other types of laksa, Sarawak Laksa is served with thin rice vermicelli, allowing the flavours of the broth to shine.
- Prawns and chicken: Traditionally, Sarawak Laksa is traditionally served with prawns and chicken. I’ve seen places (not in Sarawak) add cucumber(!) and other places have added oyster, razorback clams and even smoked duck breast. Not quite original and would be akin to pineapple on a pizza.
- Garnishes: A generous helping of bean sprouts, coriander, sambal and lime make up the colourful toppings that adorn the dish.
Sarawak Laksa is not just a dish; it’s a piece of Sarawak’s heart and soul served in a bowl. With its origins in the bustling streets of Kuching and its unique blend of flavours, it has rightfully earned its place as a Malaysian treasure. The history of Sarawak Laksa is a story of blending traditions, of fusing flavours, and of creating a dish that’s not just a feast for the palate but also for the soul. If you ever find yourself in Sarawak, make time to savour a steaming bowl of Sarawak Laksa to experience the region’s vibrant culinary heritage.
If you’re interested to find out where some of the best Sarawak Laksa spots are, bookmark this site as I will be doing reviews of different stalls and eateries in the future. I’ll take one for the team, for you, my loyal readers.