Kuching Laksa

Kuching Laksa seems to be high on the pecking order of my list of favourite food. Going to Kuching would not be complete without eating Kuching Laksa. So one has to really try this excellent dish. The most difficult thing about this dish is the laksa paste. Thanks to Kuching made Laksa Paste Cap Layang Layang readily available now in most supermarkets which helps cut down the hassle in preparing this dish. They say nothing beats having Kuching Laksa in Kuching but I say, "Nothing beats cooking Kuching Laksa at home & having more of the condiments or ingredients suited to your taste."

It was fun though doing it minus the bean sprouts which I don't really fancy. It is as close as I can get to a Kuching Laksa at home.

1 packet of Laksa Paste - 300g
2 packets of Rice Noodles
3 Eggs
2 Chicken Breasts
2 Chicken Carcass - Broth
Prawn - 500g
Fried Tofu/Taufu Pok

The tricky bit is the paste. First, boil chicken carcass with 2cm of pounded ginger to get a rich broth. 3 litres of chicken broth would do just nice for 300g of laksa paste. Add the paste & simmer for at least 45 minutes for it to blend well with the broth. Next, do a few rounds of sieving to get rid of paste sediments, then add fresh thick coconut milk (250 ml). Simmer for another 30 minutes & it's ready for business! The rest of the ingredients are straightforward.

Serve 8