It is already November now, just about one and a half months to go before we usher in the New Year. And last weekend, I was proud to pat myself on the back for a job well done because I managed to add one more checkmark on one of the New Year resolutions I made at the beginning of the year, i.e. to cook more often.
Yes, I made Sarawak Laksa for dinner last Saturday night. My Mom and Dad were in Penang for a visit, so I took the opportunity to make use of one of the Sarawak Laksa sambal packets I had in the refrigerator. A friend of mine had bought me two packets of the sambal from Sarawak a couple of months ago, so I thought it was the perfect chance to put it to good use. Besides, it has been years since I last cooked Sarawak Laksa. The thing about Sarawak Laksa is that we need to boil the sambal in water and then filter it. I don’t really like the filtering part because this would mean I need to wash an extra set of pots. After filtering, I added the chicken stock (this I made from steaming the chicken meat, not from the *buy-off-the-shelves* stock, mind you!) and some water from boiling the prawns. Coconut milk helped to seal in the taste, and of course, some salt to taste for good measure.
Oh, by the way does anyone know the shortcut to break off the tails from the bean sprouts (taugeh)? I did it the manual way and boy was it excruciating! Luckily for me, I was only cooking for four! I would say that the person who manages to create a machine to de-tail taugehs will make millions, I am sure! Anyway, all other ingredients like chicken and fried eggs were sliced thinly, and the laksa was garnished with coriander, mint leaves and the juice from half a calamansi lime. I ought to learn the art of how to make the eggs thin and fluffy from Mom though, because mine still isn’t quite there yet. The authentic Sarawak Laksa is made using vermicelli or beehoon, but I like the regular thick assam laksa noodle, so I used that instead. We each had two bowls each and were so full we could hardly move! Well, that was dinner for last Saturday. Does my Sarawak Laksa look anything like Laksa Shack’s? 😀
Oh, by the way, it’s not very healthy to eat till cannot move every day you know. But a little bit of everything is certainly acceptable and does wonders for the body. And having good food is definitely healthy, right? This from someone who absolutely adores food. Heh. So Healy, my healthy tip is to eat everything in moderation. The key point is not to deprive yourself of enjoyment. We only live once, after all. And yes, I am once again disguising this as a meme…
*****
Copy the whole thing, skim the list and put a * star beside those that you like. (Check out especially the * starred ones.) Share one of your own health tips (tip on how to be more healthy) with others. Try to make your tip short but informative. Tag at least 2 persons.
1. Be happy – Everyday health and beauty
2. Everything in moderation – Giddy Tigers
Happy people to tag:
Little Miracles
Our Journey of Love
wah so neat your party susan. you are very meticulous. if you met me (my desk) you will faint.
*smells a whiff of what’s left of the laksa*
The Giddy Tiger says: The party susan is also used to display CNY cookies 🙂
Oh dear! LOL, that was a TAG?!!! 🙂 I am happy! So is rinnah! Rinnah’s happy… but a healthy tag? Me? Health? We don’t go together!! No, not me & Rinnah.. Me & Health.. *steals some Laksa fumes while you’re distracted by my declarations*
The Giddy Tiger says: Wanna see what *healthy* tips you have all the way from Italy ma…
What I was trying to say is I only believe in telling people about Moderation in Everything. You should see how I try to roll myself around, after my siew pai kuat dinners… from the sofa to the tv..
The Giddy Tiger says: But that’s only once a year in Malaysia, right?
wahhhh!!!! SARAWAK LAKSA!
Why u do this to meee?! I love LOTS and LOTS of prawns! My friend brought it here to Australia and we had laksa feast on Chap Goh Mei this year. But we made seafood laksa instead – mussels, prawns and fish. 😛
The Giddy Tiger says: I LOVE mussels!!!
so nice to see wat you cook. I love laksa a lot myself, or anything with curry or which is spicy. Too bad they are always categorised as non-healthy food. Of course, eating in moderation is the key, like you say. No way I am going to waste my life staying away from them 🙂
The Giddy Tiger says: Huh? Laksa is not healthy meh? There’s fish… and vege…. and carbs…. what’s not healthy wor?
Oh that looks good. Hope I can have some of that when I show up some sunny day. 🙂
The Giddy Tiger says: Yes, please do.
YUMM….
mebe shud start cooking my own sarawak laksa instead of walking to the nearest kopitiam every weekend 😛
The Giddy Tiger says: But you know, if you stay in Sarawak like you do, you tend to NOT want to cook it because it is so easily available…
Your Sarawak laksa looks spicy but healthy.
Ehh.. normally when I cook bean sprouts, I just wash them and cook without remove the tails le..
Regarding the eggs, normally, I will stir the eggs and put some salf into the stir eggs and cook the eggs using pan. this will make the eggs thin and fluffy..
The Giddy Tiger says: Normally I don’t remove the tails too, but this time round, I got adventurous…
that looks really good, and i mean it! i wonder if i can ever cook like that! 😀
The Giddy Tiger says: I’m sure you can! Try it, and post up some pictures!
Delicious! And congrats on fulfilling your new year resolution :o). Your post reminds us that we have 2 packets of Sarawak laksa paste in our larder. Must cook sometime soon…
The Giddy Tiger says: And when you do, you know that we hungry giddy tigers are just a stone’s throw away! 😀
Eh, the tag is on the health tip part only right? Not the cooking bit hor… because I can only whip up Maggi Mee! ROTFL!
*holds out bowl ala Oliver Twist* Please GT, can I have summore?
The Giddy Tiger says: Yes, the health tip only…. so now you have Indian food on your list, dim sum and Sarawak Laksa when you visit in Penang? 😀
errr.. the authentic Swak laksa dun have mint leaves wan woh 😛
The Giddy Tiger says: Oh oops. It was really a last minute decision…me got confused liao… but it tasted good anyways.
wah yours looked more yummy than mine… heheheh I think I over boil the coconut milk so a bit lumpy hehehe
I still have 3 3/4 packets!!!! You want some more???
The Giddy Tiger says: I put the santan in last sekali, and I daren’t put a lot too. Actually you can substitute santan with milk or yogurt too, for a healthier option (hey, there’s another health tip!)
wah wah…u pandai masak man…
The Giddy Tiger says: Once in a while masak oni…wish I could do it more often though.
Wah..looks real good..is it spicy ah…
The Giddy Tiger says: Surprisingly Sarawak Laksa ain’t spicy. You gotta add sambal or chopped chillies to spice it up!
u really can cook ah. laksa very diff one right?
The Giddy Tiger says: Not really, the preparation is quite tedious though, but everything is just boil, steam and cut… Eating the laksa is very fast though. Heh.
Wei! No mint leaves lah! That’s for Assam Laksa. 😛
Anyway, by the looks of this, it beats Laksa Shack hands down. I feel their so-called Sarawak Laksa is an insult to the real Sarawak Laksa. Where got Sarawak Laksa put tau pok wan? Bleh!
The Giddy Tiger says: NO wonder Laksa Shack’s tasted weird. I couldn’t quite fathom what was wrong with it. Yeah, the mint leaves was a last-minute decision/booboo. Though it didn’t really hurt the flavor much. Tee-hee!!!
That looks PEDASlicious!!! 😛
The Giddy Tiger says: But not too pedas, mind you!
Yum… Yum… 🙂
The Giddy Tiger smiles…
This sarawak laksa looks yummy. I wonder how it taste like. We have our own Singapore Laksa which has coconut milk and cockles in it. It’s definitely unhealthy. hehe…..
The Giddy Tiger says: Oh, but Singapore laksa is just really so yummy too! 😀
wow…ur laksa looks very spicy from the colour…..sssss….
The Giddy Tiger says: But it is not really spicy wor… believe it or not…
oh so yum! I haven’t had laksa in ages. I’m sure you know why. just ain’t the same with the wanabes over here.
The Giddy Tiger says: Want some paste?
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Cannot lah. I am too much a purist when it comes to Sarawak Laksa which happens to be one of my 4 heavenly kings as far as Sarawakian food is concerned. LOL!
Must use bee hoon and not the asam laksa noodles. Ahem!
By the way, your bro has tasted my Sarawak Laksa attempt a couple of months back. Hehehe!
The Giddy Tiger says: I still have some packets of the sambal left. The next time I make it it will be truly authentic Sarawak Laksa 🙂
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