I'm pretty sure Sarawak laksa doesn't use the round rice noodles, which are next to impossible to find in NYC anyway)3 1/2 oz.
This is usually known as curry mee in Penang rather than curry laksa, due to the different kind of noodles used (yellow mee or bee hoon, as opposed to the thick white laksa noodles).
Curry mee in Penang uses congealed pork blood, a delicacy to the Malaysian Chinese community.
In Indonesia, laksa is one of the traditional comfort foods; the spicy warm noodle soup is much appreciated during cold rainy days.
However, its popularity is somewhat overshadowed by soto, a similar hearty warm soup dish, which is often consumed with rice instead of noodles.
Consider this an American adaptation, heavier on the protein) 5 tablespoons oil (the original calls for 6-8 tablespoons, but that felt excessive—hopefully, I didn’t ruin the flavor)3 ½ tablespoons chile paste (I used sambal oelek)1 tablespoon tamarind paste mixed with 3 tablespoons water Pound garlic, shallots, onion, dried chiles and dried shrimp into a paste using a mortar and pestle. I usually go for the mortar and pestle (it's easier to clean, and of course more traditional) but I don't have the patience to break down the dried chiles properly. As I've never had Sarawak style laksa before, it's hard to gauge how close my version comes to the original.