DIY Udon SARAWAK SAMBAL LAKSA

What is Sambal Laksa?, i've tried googling it and came up with several meanings on what it is, but the most common description given is, it is a noodle dish in a special soupbase that is popular in Malaysia, Indonesia and Singapore that can come is many variants.

I've broken down the words into literal translations where I got this hits from google, SAMBAL is a condiment used in Indonesia, Malaysia, Singapore and Sri Lanka, made from a variety of peppers, although chilli peppers are the most common, LAKSA (Chinese: 叻沙; Pinyin: lèshā) is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore. The name may originate from the Sanskrit word laksha (लक्ष), meaning "many" and referring to the soup's many ingredients; the word is also the origin of the Hindi term lakh. (Wkipedia). Okay now thats the translation, so it would be safe to agree that Sambal Laksa would be spicy noodle soup. Other information that i've gathered about the the Sambal Laksa paste is, the main ingridient is Dahun Kesum (Vietnamese Coriander)

The Sambal Laksa paste featured in the picture is a famous brand or the top brand known in Sarawak, there is another brand called Barett's Sambal Laksa paste, it actually is the offspring of the Swallow brand that is featured here. The making of this Sambal Laksa paste is actually a family close guarded recipe and was handed down through generation and is kept as a secret, so they say. Anyway without much further ado, lets cook some home DIY Sambal Laksa based on the recipe instructions of the evil DarkAngel, who by the way gave the paste to me, saying that it was laksa paste remnants of her last trip to Sarawak.

MY INGRIDIENTS : Sambal Laksa paste, Udon noodles (replacement for the mee hoon, you can use whatever noodles you want actually) , bean sprouts, tau fu puffs, large prawns (whatever size you want), brown sotong, and evaporated milk (for those who cant tolerate coconut milk), fried egg (cut in julien)

Basic procedure : pre-cook noodles if required (boil), prawns, sotong and whatever seafood you wish to add, set aside and arrange in a bowl with presentation after then let to one side. for the soup base boil the Sambal Laksa paste for half an hour, (mixture and thickness in consistency according to your liking) add dash of salt to taste, then add the evaporated milk (according to DarkAngel better finish and taste if coconut milk is used) after simmer the soupbase and strain into the set aside noodles and your done.

now you got your finished DIY Udon Sarawak Laksa, eat and enjoy with a twist of limao(lime) added to enhance the flavor. (this one that i made myself is not bad at all tasting, i'm just not so sure how its supposed to taste since its my first time to indulge with this dish, i should try the real Sambal Laksa one of this days and compare if i got it right. But with my overall experience with the dish ... i'd say it's a pretty exotic tasting dish.)