Sarawak Laksa
In Sarawak, there are a variety of dishes that are yummy and enticing. Throughout my seventeen years, I have eaten plenty of local cuisines but my favourite dish is Sarawak Laksa.
I cannot resist when it comes to Sarawak Laksa. Having tried out different versions of Sarawak Laksa, I can confidently claim that I have eaten the best Sarawak Laksa—made by my eldest aunt.
She owns and operates a stall located at Lorong Ulu Sungai Merah, named Delicious Sarawak Laksa.
Her business is popular to say the least, with her Laksa selling out before 11 a.m. especially during the school holidays.
Her stall has gained so much traction that even non-Sibu customers from Kuching, Sarikei and Miri ask for her recipe.
Despite her popularity, she keeps mum and remains humble, claiming that it’s the fresh local ingredients that help her pull off such a feat.
Although her store is packed with people, she never increases her selling price, but will often add toppings especially for her regulars.
She also refuses to increase her price despite the increasing expenses. She stays true to her roots—making a warm hearty bowl of Sarawak Laksa.
In wee hours of the morning, my aunt would make the Laksa broth from scratch, mixing a combination of dry chillies, coriander, paprika powder, cumin, turmeric, lemongrass, galangal, garlic, onion and shrimp paste, which is also known as Belacan.
I love my aunt’s version of Sarawak Laksa so much because of the nostalgic flavours. My aunt used to help my mother to fetch me after school since kindergarten because my mother was occupied with work.
Even to this day, my aunt fetches me and brings me to her stall while I wait for my mother. Thinking of my comfort, she even builds a quaint yet comfortable room for me to wait in, equipped with an air-conditioner.
While I complete my homework of the day, my aunt will serve me a bowl of Laksa for lunch without miss.
Knowing that I fancy fried tofu puffs, she always packs loads for me, filling my bowl to the brim. Imagine the tofu puffs soaking up the Laksa broth and taking a bite out of it.
Thinking about it makes me salivate without fail.
To me, Sarawak Laksa is not merely a dish that represent my state and origin but a memory I have of my dear aunt.
It has become a staple food for me, providing nourishment and energy as I navigate through student life with hope and determination.
Looking forward, I hope to learn and master my aunt’s Sarawak Laksa recipe so that I will be able to spread the joy of savouring a bowl to others. — DayakDaily
Liong Zi Yun from Sibu is recognised as a top ten writer (Youth Category) in the ‘Gastronomy and I: My Favourite Dish’ writing competition organised by DayakDaily and supported by the Sarawak Ministry of Tourism, Creative Industry and Performing Arts, and Imperial Hotel Kuching.
