The broth takes two days to make and is a combination of two broths. Bear in mind that even though Sarawak laksa may look daunting with its fiery colour, the spice level is extremely mild. If you want more depth of flavour, add everything to the bowl of noodles,' says Goh. One is to squeeze the calamansi into the belacan, dip the protein into this mixture and add it to the noodles. 'When you eat Sarawak laksa, everything needs to be eaten together though there are two ways of eating it. All dunked into a laksa broth and served with sambal belacan and calamansi on the side. Traditionally served for breakfast, a bowl of Sarawak laksa contains vermicelli noodles, bean sprouts, omelette stripes, shredded chicken breast and prawns. Michelle Goh and partner Pongcharn вЂTopвЂ™ Russell of Auntie GohвЂ™s. So it was imperative that the Sarawak laksa was made with this paste, which is the soul of the laksa.

The paste locally-made and ingredients for it are sourced fresh from the Borneo landscape. Auntie Goh's imports the paste from here. While researching the paste, they quickly learnt that most places serving this laksa sourced the paste from one particular family in Kuching. The similarities are quite small in reality, but it's very distinct,' adds Top.Д«oth chefs tried to make the spice paste themselves, but since this breakfast comfort classic comes out of a home kitchen, it was difficult. It's milder and more delicate compared to any others. 'This is vastly different from the heavier laksa. If you were in Kuching and ate laksa at various stalls and restaurants, they would be different because everyone makes it differently but the base spice paste is the same,' says Goh. Mainly because, the paste is very similar and made the same way. 'Sarawak laksa doesn't really have any variations. And it is the broth that makes any good laksa, as connoisseurs would agree. Sarawak or Kuching laksa is more of a spice broth with a splash of coconut cream though it is not a curry-based broth. The paste, which is the heart and soul of Sarawak laksa, is made from a combination of spices and has a prawn-like undertone in terms of flavour. 'Laksa', a very loose term used to describe various types of noodle soup dishes, isn't as popular as Penang Asam laksa or Singaporean laksa. Auntie Goh's, headed by Michelle Goh and partner Pongcharn 'Top' Russell, is giving Bangkok a taste of this virtually unheard of noodle dish starting this weekend.

Sarawak foods