Resepi Mee Laksa Sarawak: A Culinary Masterpiece from Borneo

Embark on a tantalizing culinary journey with Resepi Mee Laksa Sarawak, a beloved dish that embodies the vibrant flavors and rich heritage of Borneo. This delectable noodle soup captivates taste buds with its symphony of aromatic spices, fresh ingredients, and tantalizing garnishes.

Prepare to unravel the secrets of this culinary treasure as we delve into the intricate preparation, explore its captivating variations, and uncover the traditions that make Resepi Mee Laksa Sarawak a true masterpiece.


Resepi Mee Laksa Sarawak requires a diverse range of ingredients to achieve its distinctive flavor profile. Here’s a comprehensive list of what you’ll need:

  • Mee kuning: 250 grams (9 ounces)
  • Udang kering(dried prawns): 50 grams (1.75 ounces)
  • Ikan bilis(anchovies): 50 grams (1.75 ounces)
  • Kerang(cockles): 50 grams (1.75 ounces)
  • Sotong(cuttlefish): 50 grams (1.75 ounces)
  • Tauhu pok(beancurd puffs): 50 grams (1.75 ounces)
  • Taugeh(bean sprouts): 50 grams (1.75 ounces)
  • Cili merah(red chilies): 5-10 pieces
  • Bawang merah(shallots): 5-10 pieces
  • Bawang putih(garlic): 5-10 cloves
  • Halia(ginger): 1 thumb-sized piece
  • Serai(lemongrass): 2-3 stalks
  • Daun limau purut(kaffir lime leaves): 5-10 leaves
  • Santan(coconut milk): 500 milliliters (2 cups)
  • Rempah laksa Sarawak(Sarawak laksa paste): 50 grams (1.75 ounces)
  • Gula melaka(palm sugar): 50 grams (1.75 ounces)
  • Belacan(shrimp paste): 1 tablespoon
  • Garam(salt): to taste

Unique and Essential Ingredients:

Resepi Mee Laksa Sarawak is known for its unique flavor, achieved through the use of specific ingredients. These include:

  • Rempah laksa Sarawak: This is a specially blended paste that forms the base of the laksa broth. It typically includes a combination of spices, herbs, and aromatics such as cumin, coriander, turmeric, galangal, and candlenuts.
  • Belacan: A pungent fermented shrimp paste that adds a distinct umami flavor to the laksa.
  • Gula melaka: Palm sugar lends a rich, caramel-like sweetness to the broth.

Preparation: Resepi Mee Laksa Sarawak

Preparing Resepi Mee Laksa Sarawak involves a step-by-step process that ensures the dish’s authentic flavor and texture. Follow these detailed instructions to achieve the perfect bowl of this Sarawakian delicacy:

Begin by preparing the essential ingredients. Gather the necessary herbs, spices, and condiments, as well as the fresh noodles, seafood, and vegetables. Ensure that all ingredients are fresh and of good quality to enhance the overall taste of the dish.

Preparing the Paste

  • In a blender or food processor, combine the dried chilies, coriander seeds, cumin seeds, turmeric powder, and tamarind paste. Add some water to create a smooth paste.
  • Heat oil in a large pot or wok over medium heat. Add the prepared paste and cook for 5-7 minutes, stirring continuously, until fragrant and slightly browned.

Cooking the Broth

  • Add the chicken or seafood stock to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the broth has reduced and thickened slightly.
  • Season the broth with salt, sugar, and lime juice to taste. Add the lemongrass, galangal, and kaffir lime leaves for extra flavor.

Assembling the Laksa

  • Cook the noodles according to the package instructions. Drain and rinse with cold water.
  • In a large bowl, combine the noodles, seafood, vegetables, and eggs. Pour the hot broth over the ingredients and stir well to combine.
  • Garnish with fresh cilantro, red onions, and lime wedges. Serve immediately and enjoy the aromatic and flavorful Resepi Mee Laksa Sarawak.


Cooking Resepi Mee Laksa Sarawak involves simmering the ingredients in a flavorful broth to create a harmonious blend of textures and flavors.

To achieve the optimal cooking temperature, bring the broth to a gentle boil. Maintain a medium heat throughout the cooking process to allow the flavors to develop and meld.

Cooking Duration

The cooking duration varies depending on the thickness of the noodles used. As a general guideline, cook the noodles according to the package instructions. For fresh noodles, they usually take a few minutes to cook until tender. If using dried noodles, follow the recommended cooking time, typically around 10-15 minutes.

Desired Texture

For the perfect texture, the noodles should be cooked al dente, meaning they are tender but still have a slight bite to them. Overcooking can result in mushy noodles, while undercooking can leave them chewy and underdone.


The consistency of the broth should be slightly thickened, but not too thick or watery. If the broth is too thick, add a little bit of water to thin it out. If it is too watery, simmer for a longer period to reduce and concentrate the flavors.


Mee Laksa Sarawak is incomplete without its traditional garnishes that not only enhance its flavors but also add a vibrant touch to the dish. Here are the essential garnishes and how to incorporate them:

  • Lime Wedges:A squeeze of fresh lime juice brightens up the laksa, balancing its richness with a refreshing acidity. Cut the limes into wedges and serve them on the side.
  • Fresh Coriander Leaves:The aromatic leaves of coriander add a herbaceous freshness to the dish. Roughly chop the leaves and sprinkle them over the laksa before serving.
  • Crispy Shallots:The golden-brown crispy shallots provide a crunchy texture and a savory umami flavor. Slice the shallots thinly and fry them in hot oil until crispy. Drain them on paper towels and sprinkle them over the laksa.
  • Bean Sprouts:The crisp, refreshing bean sprouts add a textural contrast and a subtle sweetness to the laksa. Rinse the bean sprouts thoroughly and blanch them briefly in boiling water. Drain them and add them to the laksa.
  • Sambal Belacan:This spicy condiment adds a fiery kick to the laksa. Made from chili peppers, shrimp paste, and lime juice, it is typically served on the side so that diners can adjust the heat level to their preference.

These garnishes play a crucial role in elevating the flavors and textures of Mee Laksa Sarawak. They balance the richness of the broth, add freshness, provide crunch, and enhance the overall sensory experience of this beloved dish.


Resepi Mee Laksa Sarawak exhibits diverse variations that reflect regional influences and personal preferences. These variations showcase unique characteristics and flavors, adding to the culinary richness of this beloved dish.

Variations often stem from the availability of ingredients, cultural practices, and individual tastes. The following sections explore some common variations of Resepi Mee Laksa Sarawak, highlighting their distinct features.

Kuching Laksa, Resepi mee laksa sarawak

  • Kuching Laksa, originating from the capital city of Sarawak, is renowned for its vibrant flavors and aromatic broth.
  • The broth is typically made with a combination of prawn stock, coconut milk, and a blend of spices, including galangal, lemongrass, and turmeric.
  • It is commonly served with yellow wheat noodles, prawns, hard-boiled eggs, and a generous helping of sambal belacan for an extra kick of spiciness.

Sibu Laksa

  • Sibu Laksa, originating from the central region of Sarawak, is known for its creamy and flavorful broth.
  • The broth is typically made with a base of chicken stock, coconut milk, and a blend of spices, including star anise, cinnamon, and cloves.
  • It is often served with thin rice noodles, chicken strips, prawns, and a sprinkle of fried shallots for added texture.

Miri Laksa

  • Miri Laksa, originating from the northern region of Sarawak, is characterized by its rich and spicy broth.
  • The broth is typically made with a combination of prawn stock, coconut milk, and a blend of spices, including chili padi, belacan, and kaffir lime leaves.
  • It is commonly served with yellow wheat noodles, prawns, chicken strips, and a dollop of sambal tumis for an extra burst of heat.

Personal Preferences

Beyond regional variations, personal preferences also contribute to the diversity of Resepi Mee Laksa Sarawak. Some individuals may prefer a spicier broth, while others may opt for a milder version.

The choice of noodles can also vary, with some preferring yellow wheat noodles, while others enjoy the texture of thin rice noodles. The toppings and garnishes can also be customized to suit individual tastes, adding a personal touch to this beloved dish.


Resepi mee laksa sarawak

When serving Resepi Mee Laksa Sarawak, it is important to maintain its authenticity and aesthetic appeal. Here’s a guide to help you present the dish in an alluring and traditional manner:

Traditionally, Resepi Mee Laksa Sarawak is served in a large bowl or plate. The noodles are arranged in the center, topped with the flavorful broth, and adorned with the various ingredients. To enhance the visual appeal, consider using a white or light-colored bowl to contrast the vibrant colors of the dish.

Traditional Serving Style

  • Place the cooked noodles in the center of the bowl or plate.
  • Pour the hot laksa broth over the noodles, ensuring it covers them completely.
  • Arrange the toppings on top of the noodles, including the prawns, chicken, egg, and beansprouts.
  • Garnish with fresh coriander leaves, lime wedges, and sambal belacan (chili paste) for added flavor and color.

Special Occasions and Gatherings

For special occasions or gatherings, you can enhance the visual presentation of Resepi Mee Laksa Sarawak with additional touches:

  • Use a larger serving bowl or platter to accommodate more servings.
  • Create a colorful arrangement of the toppings, using contrasting colors and textures.
  • Consider adding edible flowers or herbs as a garnish for a touch of elegance.

Concluding Remarks

As we bid farewell to our exploration of Resepi Mee Laksa Sarawak, let the flavors linger on your palate and the memories of this culinary adventure warm your heart. Whether you savor it as a comforting meal or share it with loved ones, this dish is a testament to the rich tapestry of Malaysian cuisine.

Frequently Asked Questions

What is the key ingredient that gives Resepi Mee Laksa Sarawak its distinctive flavor?

The aromatic laksa paste, a blend of spices and herbs, is the heart and soul of this dish.

How can I achieve the perfect texture for the noodles?

Cook the noodles al dente, ensuring they retain a slight bite while still being tender.

What are some common garnishes used in Resepi Mee Laksa Sarawak?

Fresh coriander, sliced cucumber, red chilies, and lime wedges add vibrancy and freshness to the dish.