Laksa Sarawak & Curry Puff

Breakfast in Kuching with Laksa Sarawak & Curry Puff

Morning morning! I had my breakfast with my girlfriend every morning since say 10 years ago? Didn’t know it was that long.

Laksa Sarawak

This is Laksa Sarawak. If you tried Penang Laksa, both are very different animal all together (laugh)

The soup ingredient are a mixed of chili, onion, garlic, shallots, etc… Than boil with prawn head and chicken bones… Sounds cool?

Anyway, I had half of this curry puff this morning. Ouch!

Have a great day ahead guys! XOXO

Pictures taken @ChenXiang Kitchen, Padungan

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9 responses to “Laksa Sarawak & Curry Puff”

  1. Pls go and change the CURRY PUFFs ingredients to tickle your taste buds

    Once upon a time, curry puffs were filled with potatoes and little bits of chicken meat or alternatively, sardine. There were hardly any surprises.

    Nowadays, our tastebuds can be tickled by all sorts of ingredients wrapped within those crescent-shaped pastry parcels, thanks to experimental chefs who were not content with sticking to the norm.

    you’ll get to choose from a variety of seven flavours – Traditional potatoes, Black Pepper Chicken, Prawn Curry, sambal curry, Vegetable, Sardine etc…………

  2. Hello Young man

    Alamat ???? Please dont change partner just because of eating the same kind of breakfast for the last 10years for a change try this one ………

    Please moderate your eating If U dont please dont blame me for the high cholestrol

    The most luxurious prawn mee
    2 brothers man this stall in Adam Road that has made a name for itself for serving super luxurious Hokkien prawn mee soup in a stall called Noo Cheng Adam Road Prawn Noodle. Started by their father more than 30 years ago, this stall sees younger brother Teo Aik Cheng, 43, cooking and manning the stall from 9.30 am to 4.30 pm, while older brother Teo Wah Ann, 49, takes over and cooks in time to offer their very popular noodle soup from 6.30 pm to 2 am.

    You don’t go to this stall for the ordinarily priced offerings below $5 – you go to luxuriate in the flavours and textures of large red leg prawns at $7 per bowl, and when available, I recommend you opt for the king tiger prawns, 250g in size, priced at $13 per bowl.

    Do the brothers’ cooking justify their reputation? The answer’s yes! As Wah Ann knowledgeably said, while not divulging the secrets behind the soup, “It is important that we use sea prawns and deep sea prawns for the flavour of the soup, as they add that special punch!” And of course, pork bones go into the soup as well. Other ingredients used to make the stock include additional prawn heads which have first been sautéed in oil to get that nearly French Bouillabaisse soup texture.

    Whole crabs are also stewed in the broth to add yet more layer to the taste. I can tell from the choice of crabs that the brothers can really cook because they have selected the thin shelled mud crabs, which have just grown new shells after moulting. It is easy to bite into the shells even if they have not been cracked well. The crabs contain rich roe, boiled till hard. I would have preferred the crabs less cooked, but I reckon that they cook them very well so that the crabs won’t turn bad easily.

    Priced at $13 a bowl, this is a lovely dish to savour. Opt for the dry noodles, tossed in a concoction of chilli powder and I suspect some sort of dried seafood which Wah Ann, dismisses as just chilli powder. The accompanying kang kong is blanched just al dente and the soup in which the prawns or crabs are bathed in, comes in a separate bowl.

    Just a reminder – please eat moderately

    • Please share with us in your blog the next time you makan there! I would love to see it without beinf there 😀

      I will be there one day but I NO like Seafood. Hehehhe

  5. Ohhh.. I love Penang laksa. I stayed there 3 months in 2007 and lived near a very nice auntie, who made the best laksa. So all of the laksa types must match up with hers, hehe. When I return to Penang, I wanna try that one again. It had fish and mint inside and very thick noodles. So yummy, bro. You gotta love it 🙂

    • I tried it before when I was in. Penang! I love it but for my first time eating the Laksa, a weird sensational feeling rushing all over my body! Hahahahha

      I didn’t get use to it on my first Makan. The different is that the soup is so very fishy hahahhahaha I’m not the seafood guy remember hehehhe

      Awesome sauce!

      We should go there together with the rest of the bloggers 🙂 how was our Bali gathering?

      Cheers