MUSC Sarawak Laksa Paste 600g / 1kg 砂拉越叻沙料

Sarawak Laksa, one of the most iconic dishes from the Land of the Hornbill. It is a dish so loved by many for its drool-inducing aroma and highly additive combinations of saltiness, spiciness, sweetness and creaminess, with a touch of tanginess.Ingredients: Red Onion, Garlic, Star Anise, Cumin, Coriander, Clove, Chilli, White Pepper, Salt, Galanga, Cooking Oil, Lemongrass. .Cooking Instructions:

1. Put in 1 packet of MUSC Sarawak Laksa Paste 600g to 3L of boiling chicken broth and brew for 30 minutes. Brew for 1 hour if stronger aroma of spices is preferred. (For convenience: Can use chicken stock cube to prepare the broth).
2. Strain the soup to remove excess residue and top it back with water to 3L.
3. Add in salt, sugar and MSG (optional) to taste. Make sure the soup taste a bit too salty for a normal dining soup because the blanched vermicelli will collect excess water.
4. Pour in slowly 500-600ml of coconut milk and stirring it constantly to avoid curdling.
5. In a bowl of blanched vermicelli, top it with some shredded chicken meat, stripped omelette, beansprouts, prawns and slowly pour in the hot soup.
6. Optional to serve with a bit of MUSC Sambal Belacan paste and lime as dip.