So the General Election has finally drawn to a close. Most Malaysians would have been glued to the social media sites/TV/Radio following the poll counting and some have been feeling disappointed with how it all unfolded. Regardless of the outcomes, don’t despair. I have a song for you. Never give up. Just gotta keep trying.
Right, back to food. After the series of multinational dishes with salmon and noodles, I felt it was most appropriate to bring it home with my home state (Sarawak) recipe.
Before you start saying “Hang on a minute…. This doesn’t look like Sarawak Laksa!” Indeed I have not done an authentic Sarawak Laksa this time, and you will probably never see salmon in this dish ever. Yes, I have totally ‘bastardised’ this dish. Sometimes a little bit of innovation brings a refreshing change to a traditional dish, don’t you think? There are places that sell Kolok mee with Seafood (usually pork only) nowadays, it’s only natural for Sarawak Laksa to perhaps include other types of seafood. Or at the very least, please a salmon lover like me.
By the way if you like to see a more authentic version, I have blogged about the recipe previously here.
Few changes here besides the obvious change of seafood: I used hardboiled egg instead of omelette (and found myself liking it more), and swapped the rice vermicelli for yellow noodles.
Sarawak Laksa with Salmon
Fresh Yellow noodles enough for two
1 Salmon fillet (up to you whether you want skin on or off)
2 Hard boiled Eggs (boiled for no more than 5 minutes)
Big handful of bean sprouts
2 small Calamansi Limes
100g of Sarawak Laksa paste (“Eagle” brand, others might have different constitutions)
60ml Coconut milk
Salt and sugar to taste
500ml Chicken stock (homemade is best, but Stock cubes are acceptable too)
Coriander leaves (for garnishing)
Wash and drain the fresh noodles. Blanched for a minute then set aside. This is mostly to remove the Kan Sui (Alkaline) taste.
Blanched the bean sprouts for a minute, then drained and set aside.
Season the salmon with salt and white pepper, then pan fried for 2-3 minutes each side until just cooked. Cut into bite size pieces.
In a pot, lightly fry the laksa paste until fragrant (you won’t need oil because the paste already comes with), add the Chicken stock and cook for 20-30 minutes. Sieve the sediment of the broth and bring it to boil again. Add coconut milk and stir well. Turn off the heat. Taste and season. If you had used Chicken stock cube the broth might already be salty enough. Pinch of sugar to balance the taste.
Set the noodles in bowls, pour over the broth and arrange bean sprouts, salmon pieces, eggs (cut in half) on top, garnish with as much Coriander as you like. Serve immediately.
Why haven’t I thought of this before? I’m not a huge fan of prawns (don’t kill me, dear Sarawakians) so for me this version ticks all the right boxes for me! Only downside is that this has a rather high cost price, I think I’ll have to price each bowl at about RM10 (with hardly any profit at all).
I found that Yellow noodles actually absorb the flavours more, probably owing to their size. Very slurp-worthy. No wonder the Curry Laksa in West Malaysia are served with both types of noodles for maximum enjoyment. As for the broth, well once you have a taste of good Sarawak Laksa, you’ll understand why some of us are totally addicted. It’s a combination of salty umaminess (from the shrimp paste), sweet (from Coconut milk), sour (lime and tamarind) and of course the spicy note. Absolutely delicious.
I think I have finally done enough combination of Salmon with noodles. What do you think? Which one is your favourite?
Check out the other related posts:
Vietnamese Rice Noodles Salad with Salmon
Smoked Salmon Spaghetti with zucchini and capers
Teriyaki Salmon and Yaki Udon
19 Comments Add yours
Awesome combo…I love both laksa and salmon.I really dislike the fish cakes in the laksa here. I normally told them not to put it. Would be nice if they replace that with salmon…yum.
Oh. I tend to avoid fish cakes too, it does nothing to my palate.
Kelly, I am all for reinventing! Your Sarawak Laksa looks awesome and I will have a bowl 🙂
Oooooo…I love Pink!!! Hmmm…it certainly looks nicer than Sarawak laksa. Most important is it tastes good…never mind the same or not. Mine also not really like the real thing, in fact. But I think I’d stick to mihun…
I like it with Mihun, though it’s a different experience with yellow mee. I like all types of noodles anyway!
i’ve never had sarawak laksa with salmon, of coz, but now that you’ve created this recipe, i’d like to! 😀 this might actually be the most tempting one, for me, of the four that you created 😀
Yay! I guess it’s because it’s local? Hehe
I think your Sarawak laksa would do very well in restaurants over here, almost like a fusion dish right?
Yeah can probably serve it at places like Alexis and mark up to RM20!
i bought laksa paste back from Sibu! 😀
gonna cook it anytime soon! i prolly will copy yours, add in some premium ingredients 😀
i MAD LOVE Sarawak Laksa!
Yeah saw you having the laksa the other day. Happy cooking!
It’s 7am, but I’m already dreaming of what I’d like for dinner… Sarawak Laksa!
Not breakfast? Or lunch? Hehe
Oh yum! That salmon looks nicely cooked! And you can’t go wrong with a great bowl of steaming hot noodles!
It’s actually quite interesting, I think the Australian media have become a lot more Asia-centric in the last 6 months and are beginning to focus on covering major events in China, Malaysia, Singapore lately which is quite interesting, especially even for those commercial channels like 7, 9, and 10!
This election is way too controversial, probably good for ratings for these channels.
i love the colours in the dish too! and i think cooking salmon with the spice in the laksa will be totally awesome!
Yes I was deciding between poaching the Salmon in the broth and just pan frying it plain. I thought maybe if I pan fried it I can get a bit of a caramelisation which will look really good too. I also wanted that crispy skin. Hehe.