Malaysia’s Best Sarawak Laksa

The stock is a gritty blend of pepper, chilli, onion, ginger and candle nut
whilst the ingredients could not have been any fresher.
This is truly Malaysia’s best Sarawak laksa.

~~~~~O~~~~~

“You’re going to be a very lucky boy” she tells me in my face.

“Are you’re finally coming to your senses relenting to that big crush you had on me all these years?” I say to my childhood friend.

She retorts immediately. “You wish … though what I have in mind could be just as tasty!” she teases.

I rub my hands in anticipation and wonder what she was scheming during my recent trip to Kuala Lumpur.

Malaysia’s Best Sarawak Laksa

I have known Priscilla for as long as I care to remember. And as talented as she is a lawyer, she is also a brilliant home cook.

Unfamiliar with certain areas of KL having been away for so many years, I meet a friend Taki at Naan Corner and we head to Priscilla‘s house.

Being the usual Hostess with the Mostest, she has decorated an alfresco dining area that makes me feel like I’m in a tropical paradise.

Pre-dinner happy hour is my favourite time of the day and it’s all the more necessary in this warm and humid weather.

Check out the condensation on the wine bottles!

Priscilla and her mother, Tammy obviously have immaculate tastes in items that would make a house feel like home.

Persian rugs, plush leather lounges and artworks from all over the world transform empty walls and spaces into a luxurious setting.

“Good evening ladies, it’s great to see you again” I say.

But I really should watch what I say tonight since I am in the company of so many brilliant legal minds.

I first met Pui Yee when she came to Sydney for vacation with Priscilla back in 2002. We partied and boy did we party hard!

Koi ponds hold a special fondness in my heart as my parents had one in our family home when we were growing up.

Priscilla‘s koi pond is no less impressive and the sound of trickling water is so calming and therapeutic.

“Where else can I find such an amazing spread in KL??” I ask Pris, gazing at the food.

Chun-One nasi lemak from Naan Corner is truly one of KL’s best and Taki picked up a dozen packets when she was there earlier.

The unmistakable sizzle and fragrant aromas of ikan bakar, literally burn fish in Bahasa lure me to a corner where I find Constance grilling a succulent piece of skate on a griddle.

Another legal mind, Constance is Priscilla‘s business partner which I had the pleasure of meeting when they came to Sydney for vacation a couple of years ago.

“I can’t decide which is more beautiful, the ikan bakar or you” I say to Constance.

What can be more rewarding when you are partying with your friend who is also your business partner at work?

The whiff of fresh kaffir lime leaves and lemongrass is the quitessential flavours of nyonya style curries.

Not to be outdone by her daughter, Tammy‘s nyonya style chicken curry is truly the benchmark that I have yet to experience from the best of Malaysian restaurants anywhere in Southeast Asia.

The curry sauce is fragrantly tantalizing yet rich with coconut milk and all the weird and wonderful aromas of exotic spices. On its own, I am happy to dip naan into this sauce or simply have a few spoonfuls over steamed rice.

The chicken is succulent having absorbed all the flavours of lemongrass and spices.

Thanks Tammy, your interpretation is truly the most unforgettable nyonya style curry I have ever tasted.

Now what is Malaysian food without good satay?

Pris made sure we had some of the best from KL and this one is my favourite ~ from Zaini satay at Naan Corner.

Attention to detail is a lawyer’s forte and Pris does not let up when it comes to entertaining.

Spanish onions and cucumber are laced with the elegance of iceberg lettuce.

(From top – finely sliced egg omelette ribbons, julienne cucumber, coriander, fresh red chillies, lime and calamansi slices, sliced fish cake and mint leaves. In the centre is crisp golden brown shallots.)

Why do I claim this to be the best Sarawak laksa in Malaysia?

Pris has chosen to create the broth with a good brand of Sarawak laksa paste. She has also added blended onion, dried chilli, galangal and candle nut for more richness.

Garnish for Sarawak laksa should not be taken for granted and what we have here is a treasure trove of freshness.

The result speaks for itself.

Fresh prawns, fish cake slices, rice vermicelli and tofu puffs that have soaked up the broth like mini sponges and topped with fresh chilli, coriander leaves, home-made fried shallots and fresh calamansi juice with sambal belachan as dipping sauce.

It’s an understatement if I tell you this bowl of Sarawak laksa is rather orgasmic.

Thanks Pris and all you lovely ladies for hosting such a beautiful dinner.

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