KUCHING LAKSA

This spicy noodle soup dish has hints of spices such as cumin, coriander and nutmeg as well as fresh herbs like lemongrass, galangal and chili, which are blended together to make a paste which is then used as a base for the soup. Coconut milk is added when the stock is ready, the broth is then ladled over noodles and served with a wedge of lime and a dollop of sambal. A true Sarawakian delicacy!