1 packet of Sarawak laksa paste (sambal)
1 tin of santan (coconut milk)
1 stalk of lemon grass
1 tsp belancan
Cook the laksa paste in 1.5 litres of water in a pot for half an hour (until it reduces to 1 litre of gravy). After it boils, filter and add coconut milk and lemon grass. To enhance the taste, add belancan paste or prawn paste.
Boil chicken meat and shred them. Fry the eggs in thin layers and cut them into narrow, long slices. Boil remaining ingredients such as bee hoon, prawns, and bean sprouts and put in separate dishes.
Put in bee hoon and other ingredients in a bowl and add in the gravy.
Serve with lime and sambal belacan.