Laksa Sarawak

Adam Liaw’s Sarawak laksa combines a spice-rich coconut soup with vermicelli, chicken, prawns and strips of omelette. He describes a Malaysian dish with many versions; this one builds the rempah and stock from scratch rather than using a purchased laksa paste.

A whole chicken first simmers in water. Its meat is removed and shredded, while the bones return to the stock with the reserved prawn shells for a further simmer. The solids are strained away, and the prawns briefly poach in the stock before being set aside.

Cumin, coriander seed, star anise, cloves, nutmeg and cardamom toast and grind to a powder. A separate rempah blends toasted belacan, red shallots, garlic, galangal, fresh and soaked dried chillies, lemongrass, candlenuts and roasted peanuts. About two cups of that paste fry until fragrant and the oil separates, then the ground spices, some of the stock and coconut cream join it.

Vermicelli soaks in boiling water and drains, and the bean sprouts briefly blanch. Beaten eggs with a pinch of salt cook in thin sheets, which stack, roll and slice into strips for the bowls.

Soup ladles over the noodles, followed by chicken, prawns, cucumber, omelette strips and coriander. Sambal belacan and lime wedges accompany it, adding chilli flavour and sourness to the coconut-and-spice broth.