Sarawak laksa is a traditional noodle dish from Kuching, East Malaysia. It looks like the normal curry laksa but is a bit more defined compared to Katong Laksa and Penang Laksa. Sarawak laksa recipe is made mainly from a laksa paste consisting of belachan, tamarind, lemongrass, herbs and spices with a little coconut milk. Hence, it has a fine balance of aromatic herbs and spices with a hint of sourish and spicy but not overly rich and creamy. 砂劳越叻沙来自于古晉东马一帶的美食之一，与西马的叻沙相比，它的颜色较深褐色，汤底是使用峇拉煎和虾壳來熬制后再淋上少许椰漿。砂劳越叻沙不像加东叻沙及槟城叻沙那么浓郁，而是介于两者之间，再配搭一些独有的食材，闻起來却有一股淡淡的香料味。