I said to the guy at this nasi kerabu place that I would go back and try their Sarawak laksa one fine day simply because they seemed to be pushing it and I did see a lot of customers having that…but that was around a month ago. Time does seem to fly these days!
I finally stopped by the other morning and I noticed this…
Oh no! They only have nasi kerabu on Saturdays now, no more on Tuesdays. I guess it does entail a whole lot of work and the guy told me that even on Saturdays, they would cut down on the amount so I guess should we feel like going for that, we must go early to avoid disappointment.
Well, I had the Sarawak laksa (RM5.00)…
…like I said I would and the fact that they used the cheaper hard shell seawater prawns did not bother me too much. I would much sooner have these, not those bland and rubbery farmed ones.
On the whole, though it did not sweep me off my feet, I thought it was quite nice. In fact, in the first place I never got my hopes up high especially when considering that this culinary delight was of Chinese origin, in Kuching. In my growing up years, we could hardly find a stall here selling this but we can find many all over town nowadays and of course, whether it is nice or not is another story altogether. Likewise, it is available at many Malay stalls and shops now and they even have Malay/Muslim companies/factories making their own sambal for their use.
My happiness upon seeing the sambal belacan…
…was short-lived, unfortunately. At other places, they will give you less than half a teaspoon of it but they usually use the very much nicer and more expensive Bintulu belacan. They certainly did not use that to make this one here and I hardly touched it in the end.
All things considered, my favourite is still the one here so should I feel like having Sarawak laksa, I would much sooner hop over there for theirs than the one here…
…even though theirs costs a little bit more.
LA’ZZATY CUISINE (2.307198, 111.828479) is located along Jalan Tun Abang Haji Openg on the left if you are coming from town, right after the SHELL petrol station, at its junction with Jalan Nibong. The Sibu Buddhist Temple is on your right on the other side of the road.
...STILL CRAZY AFTER ALL THESE YEARS! 
From the picture the laksa looks good. I guess the sambal belacan is made mostly of dried chillies/ cili padi with some cheap belacan, that is why they are so generous with it.
Yes, those cheap ones that they sell at the supermarkets, not nice at all.
It is still mind-blowing for me that you can get a big bowl for as little as RM5!
Personally, this is a little on the high side – I’d rate it as RM4.50…but there are worse.
Sarawak laksa so delicious looking. and that plate of sambal can make me yelling in happiness too.
Not the best, not the worse…there are nicer ones around with nicer sambal belacan.
i like nasi kerabu a lot too and really respect all the work that goes into preparing it – for RM7 a plate, it’d be worth it! 🙂
Yes, I did have a peek into the recipe and when I saw the ingredients and the amount of work, I changed my mind about trying to make my own. I do think RM7 is very cheap especially when the going price around here for the not-as-tedious-to-prepare nasi ayam penyet (and not as nice, nothing special really) is RM8.50 and above.
I had nasi kerabu recently. Cost me RM19+ and it was good. It’s such a time consuming dish that I have yet to attempt in my kitchen.
Good grief! That is extremely expensive! You probably went to one of those classier joints, not a regular coffee shop.
Thinking about laksa, I haven’t have it for over a month. Surprisingly because I love laksa but somehow the places I have been to recently either no laksa stall or not so nice one. Oh well, I guess I need to hunt for nice laksa soon. Hahaha. But I haven’t have that craving for it lately. Or probably I try to cut down on it and eat more healthy. ^^
I thought there are all the nice laksa places in Kuching? That’s the problem in Sibu – a lot all over now but most are not really good.
I had tried nasi kerabu once and they serve the blue rice with anchovies, satay and fried egg without the ulam, looks like nasi lemak except for the blue rice, so it is not authentic
Definitely not! The kerabu actually refers to the ulam so how could it be nasi kerabu without that?