Cooking it right

PREPARING the perfect bowl of Sarawak laksa is easy and hard at the same time – the process is straightforward, but it’s time consuming. The laborious part is shredding the chicken meat as finely as possible, and peeling the prawns. 

First, get hold of laksa paste, preferably Swallow or Barrett’s brands. They’re not easy to find outside of Sarawak so the “pre-first step” might actually to befriend a Sarawakian who can arrange for supply.