Our local favourite in London !!

Yupp, I'm talking about Sarawak Laksa aka Double Swallow brand all the way from Kuching. We brought it back on our last holiday from my hometown. Yang slow cooked it for about an hour. Once, the spicy aroma filled up our flat she filtered out the spices. Then, she threw in the prawns and chicken into the Laksa soup , and pre heat for another 15 minutes or so. By then, the stocks would mixed well with the soup and she added extra "belacan" to gives it an extra spicy kick tastes. The cooked chicken meat was taken out and cut into small thin slices. Being too lazy, we didn't prepare our standard shredded omelette, "Tow Gey" and even missed out the peppermint leaves. Anyway, I err.. managed to prepare some finely grilled Kuching Sambal Belacan sauce with lime to go with our Laksa meal ..hehe..