Sarawak laksa comprises a spicy and fragrant broth made of sambal belacan and a variety of spices, bee hoon, peeled prawns, strips of chicken and omelette, bean sprouts, a dash of lime and chilli paste.
SARAWAKIANS who have migrated to peninsula Malaysia can argue that attempts to recreate their state’s speciality dishes here are rarely authentic, but a little stall in Subang Jaya is one of the few to succeed.
The couple that run the modest Sarawak Corner stall in Restoran Meisek, USJ 14 are from Kuching.
Already a subscriber? Log in.
Win a prize this Mother's Day by subscribing to our annual plan now! T&C applies.
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
