Ingredients:

* Sarawak laksa paste (sambal) 600g (recommended brand: Swallow, its offspring Barrett)
* santan (coconut milk)
* bee hoon (rice vermicelli)
* prawns
* chicken breast meat
* eggs
* bean sprouts
* coriander

The most important thing in preparing the Sarawak Laksa is the the gravy. Cook the 600g of laksa paste in 1.5 litres of water in a pot for half an hour. After it boils, filter and add coconut milk to give a smooth and creamy texture to the gravy. To enhance the taste, add prawn paste. If you want the easier way, just put a chicken stock instead. For other ingredients, the preparation is simple. You just need to boil the bee hoon, prawns, chicken breast meat and bean sprouts and leave them in separate dishes. For the chicken breast meat, shred them. Fry the eggs in thin layers and cut them into narrow, long slices. Of course, being creative, you can also opt to add your own ingredients such as tofu, fish balls, meat balls, razor clams or crab sticks. After all the ingredients are prepared, bring yourself a bowl. Put in the bee hoon and other ingredients. Then, add the hot, fragrant soup until the ingredients are immersed in the gravy. Lastly, put some corianders on top of your laksa. Yums yums. The Sarawak Laksa is usually served with a squeeze of lime and sambal belacan.