Kinabalu Laksa
Kinabalu Laksa is a popular dish in Sabahan Cuisine, known for its rich and flavorful broth.
Ingredients
- 500g rice vermicelli
- 300g prawns
- 200g chicken breast, sliced
- 1 liter chicken stock
- 200ml coconut milk
- 4 hard-boiled eggs, halved
- 1 cucumber, julienned
- 4 sprigs of fresh mint
- 4 sprigs of fresh basil
- 4 sprigs of fresh laksa leaves
- 4 fresh red chilies, sliced
- 4 fresh limes, halved
- 4 tbsp sambal belacan
Instructions
- Boil the rice vermicelli according to package instructions, then drain and set aside.
- In a pot, bring the chicken stock to a boil and add the prawns and chicken. Cook until the prawns turn pink and the chicken is cooked through.
- Reduce the heat and stir in the coconut milk. Simmer for 5 minutes.
- Divide the cooked rice vermicelli among 4 serving bowls.
- Ladle the hot broth, prawns, and chicken over the rice vermicelli.
- Garnish with hard-boiled eggs, cucumber, mint, basil, laksa leaves, and sliced chilies.
- Serve with a lime half and sambal belacan on the side.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 10g
Supplies
Pot Ladle Bowls
Tools
Knife Cutting board Stove
Serving suggestions
Serve Kinabalu Laksa hot with a side of sambal belacan for extra heat.
Tips & tricks
For an authentic touch, use laksa leaves and fresh red chilies in the garnish.
Cost
$20