Sarawak Laksa: Dream come true

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My very first Sarawak laksa. We had some laksa in KK, but as all local Kuching people say, any other laksa is a mere copy of the authentic Kuching style!

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Yes, the little dough pastry is a Chinese donut, typically served with Jook. Here at the laksa stand at Foody Goody, you can use it to dip into your laksa broth.

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The proper spicy sambal and kalamansi lime can be made alongside the laksa. I was excited and squeezed my lime into the broth. To my dismay, the giant seeds fell out, too, and I had to work my way around the laksa and spit out the lime seeds. Save yourself the trouble and mix the lime on the side.

Sambal Belachan is a delicate balance between salty belachan, chilies, vinegar (or acid from citrus) and sugar.

If you notice, I also ordered black coffee, which for most eateries is strange: you have to order it without milk and sugar or else it will come with condensed milk and lots of sugar. This laksa was only 7 ringgit per bowl.

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