11/2/2022 0 Comments Laksa sarawak![]() ![]() ![]() One of their crowd favourites is Grandpa’s Tauhu Goreng, which is named after the chef and was another favourite in the 60s. The options for sides are Fu Pi Juan (S$4.80 for 3pcs), Seaweed Crispy Zai Er (S$3.80), and Mala Crispy Zai Er (S$4.80). For S$1.20 you can also add Crispy Zai Er (S$2.80 à la carte ) or Fried Bean Curd Roll (3 pcs for S$3.80 à la carte ). For an upgraded version, you can go for the Premium Laksa (S$8.80) which includes an increase in toppings like two tiger prawns. There’s of course the star of the list, the Classic Laksa (S$5.80) which comes with fish cake, tau pok, and tiger prawns. Its menu is quite limited but that’s because they choose to focus mainly on traditional favourites. What can you look forward to diving into here? They replace hum (cockles) with tiger prawns in their signature laksa items. It’s opened by the owner of Wild Coco Nasi Lemak which this eatery shares space with, but they have different chefs and kitchen teams. ![]() So their laksa follows a recipe from the 60s that used to be extremely popular. So what’s the story that sets this laksa apart? It’s run by an uncle who headed a hawker stall decades before. So consider us your food guardian angel as we bring to your notice yet another hidden gem, and this one’s at Kallang ! And now, gracing us with their presence is Laksa Labo which has recently opened its doors to the public in Aug 2022. So there’s really never too many laksa eateries to have around. The iconic Laksa Sarawak is loved not only by. East Malaysia’s number one Malay radio, ERA Sarawak, invites all to grab this unique and iconic Sarawak delicacy in celebrating ‘Hari Laksa Sarawak’. LAKSA SARAWAK FREEThis stall is truly a hidden gem for authentic Sawarak cuisine which will make your hearts go bedok bedok.I believe that laksa is one of the few local dishes with almost no haters. KUCHING: The first 80 lucky customers will get free Laksa Sarawak from five selected local laksa enterprises at Plaza Merdeka on July 23 at 1pm. I was surprised that the char siew retained its tenderness and flavours despite the frying pan treatment. It’s accompanied by minced meat and thin slices of pan-cooked char siew which differs from the oven-roasted Hong Kiong-style char siew. However, it still has the classic kolo mee springy mouthfeel. Tapi apa yang istimewanya Laksa Sarawak ini adalah menggunakan isi ayam dan mee hoon. Kebiasaannya, kuah laksa menggunakan ikan sebagai bahan utama, laksa beras dan spaghetti. In turn, it gives the noodles extra sweetness and depth as compared to the usual ‘white’ kolo mee.Īgnes’ noodles are from Johor Bahru and she cooks them to a softer texture. Laksa Penang, Laksa Utara mahupun Laksa Johor sudah biasa dimakan bukan Kali ini jom cuba kelainan pula dengan membuat Laksa Sarawak yang sedap ini di rumah. Don’t be intimated by the fiery red hue of the noodles, as it gets its colour from char siew drippings. The Red Sauce Noodles ($5) is popular in Sarawak. Sarawakian cuisine wouldn’t be complete with Kolo mee. If you plan to get your hands on the Foochow Mee Sua, note that it’s only served on Fridays from 11am onwards. Speaking of chicken, the leg was huge! Although it took a bit of effort to tear it apart, the meat was tender and moist on the inside. The red wine broth was thick and was also served in a spoon for customers to drizzle over the chicken. What’s special about the mee sua is that the broth uses a special red wine from Sarawak and takes at least a month to arrive in Singapore upon order. The dish consists of a big chicken leg, mushrooms, a whole egg and mee sua. Yet, it’s not overly salty that you can eat it on its own.Īgnes has just recently launched a new item - Foochow Mee Sua ($6.50) - to pay homage to her Foochow roots. Now, this isn’t the typical Singaporean belachan we’re used to as Agnes’ version is bursting with an intense prawn flavour. The laksa gets an extra punch of flavours when mixed in with a squeeze of lime and Agnes’ homemade Sarawak belachan that comes in a heavy dollop. The spiciness of the curry is balanced out by the sweetness from the prawns. It’s milder compared to the heavier Singapore and Penang-style which makes it easier on the stomach. The curry has a light creaminess and smooth consistency. The Sarawak Laksa Bee Hoon ($5/$7) consists of freshly peeled prawns, bean sprouts, shredded egg omelette and thin bee hoon, topped with a generous serving of coriander. The laksa’s ingredients come straight from Sarawak to maintain the dish’s authenticity. The laksa broth is made by cooking fresh prawn shells, laksa spices and chicken bone in a giant pot for at least two hours. Agnes’ signature dish is the Sarawak Laksa Bee Hoon. ![]()
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