Sarawak Laksa is a dish served with rice vermicelli together in a soup with unique aroma of spices and delicious taste prepared from the paste which comes in 3 pack sizes of 150g, 300g and 600g. The dish is garnish with toppings of prawns, shredded chicken meat, beansprouts and sliced omelet.
Besides using the Sarawak Laksa Paste to prepare the laksa soup, the paste is also a multi-purpose paste that can be used for cooking seafood, meat and vegetables.
In the past, local Sarawak food delicacies like the Sarawak Laksa, Kolo Mee, Sago Biscuit, Sarawak Pepper, Kek Lapis, Umai, etc were not being well promoted in the international arena. It was hard to find them even in Peninsula Malaysia. Slowly, through word-of-mouth from the many visitors and tourists to Sarawak whom had the luxury of tasting these fabulous products, these delicacies were made known abroad.
Today, some of these products are available in Peninsula Malaysia and even abroad through the introductions from proud Sarawakians who have migrated and make their homes in the respective areas. The most authentic of such food product is the Sarawak Laksa which appears and tastes unlike its sister Laksa such as Johor, curry or Penang Laksa.
The many years of international exposure through WTOP (Women Trade Outreach Program) / WEDP (Women Entrepreneur Development Program), Cindy would like to expose her love of home recipes to the world and set forth to identify partners across network and encourage her sibling to invest in factory, modernize equipment for international standard packaging and apply for certifications to meet the needs of international buyers.
Additional traditional sauces and paste are being produced and currently supplied to 60% of the local restaurants in Kuching, Sarawak.