D’Drift Team
BAU, March 7: Lala Laksa with its fried chicken skin has made it distinctive and stand out among all business establishments that offer this beloved dish in Sarawak.
Picture this: chicken skin fried to golden, crispy perfection, delivering an irresistible crunch, and packed with delightful and savoury flavour, rich with its smoky taste. With added seasoning, and just the right amount of saltiness—each bite is an explosion flavours.
Now, imagine that crispy delight atop a steaming bowl of creamy laksa, with its rich broth thick with coconut milk and fragrant with spices.
This is the iconic laksa from Lala Laksa that has conquered the taste buds of many laksa lovers near and far.
Lala Laksa is the brainchild of Nur Nabilla, a 32-year-old laksa enthusiast who turned her love for the dish into a thriving business.
“She loves laksa and has been tasting all laksa offered in Kuching. That is why she started to set up her own laksa stall. She noticed that to make their laksa stand out, laksa dish makers add something different ingredients such as century eggs and ikan rumit (Bombay duck).
“To make her laksa different from other laksa dishes offered in Kuching, she decided to top it with fried chicken skin,” said Easter Marchell, 25, a cook at Lala Laksa.
With its well-balanced thick laksa broth and crispy fried chicken skin, customers flocked to the coffee shop where Nur Nabilla had set up her stall.
As the popularity of her laksa dish gradually grew, Nur Nabilla felt that the stall at the coffee shop was too small to cater to her customers. So she began to plan for a shop of her own, and thus the current Lala Laksa was born.
Located at the new township of Bau, Lala Laksa receives the most customers during public holidays and weekends.
On busy days, the cafe could go through up to 30 kilogrammes of chicken skin, while quieter periods, like now during the Ramadan fasting month, would see them preparing around 10 kilogrammes.
Encouraged by its popularity among the Kuchingites, Nur Nabilla is now mulling the possibility of introducing her laksa to Miri folks. She plans to start serving it at a Ramadan stall in the old part of the city.
Perhaps it might not be long before Mirians would get the chance to savour Lala Laksa; a dish that speaks of the determination of a young, enterprising lady, who has managed to turn her hobby into flourishing business. — DayakDaily
