A taste of Sarawak

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.