Kinabalu Laksa

Kinabalu Laksa is a popular dish in Sabahan Cuisine, known for its rich and flavorful broth.

Kinabalu Laksa

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

  1. Boil the rice vermicelli according to package instructions, then drain and set aside.
  2. 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.
  3. Reduce the heat and stir in the coconut milk. Simmer for 5 minutes.
  4. Divide the cooked rice vermicelli among 4 serving bowls.
  5. Ladle the hot broth, prawns, and chicken over the rice vermicelli.
  6. Garnish with hard-boiled eggs, cucumber, mint, basil, laksa leaves, and sliced chilies.
  7. 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