Laksa is a bowlful of noodles in a unique soupbase which blends the Chinese and Malay styles of cooking. There are 2 distinct types of laksas namely, the tamarind-based assam laksa and the coconut-based laksa lemak, although there are many variations of these types. This Peranakan version is rich with seafood ingredients like cockles, prawns and fish cake, swimming in a chicken or ikan bilis stock enriched with coconut milk. It is also flavoured with loads of dried shrimp. The key ingredient giving Laksa its unique flavour and aroma is the Laksa leaf, locally known as the daun kesom (Polygonum Hydropiper) or the pepper plant or water pepper. Also mandatory is the spicy paste made up of lemon grass and prawn paste, locally known as belachan. An authentic Laksa is made of thin, white vermicelli or rice noodles and a fish-based soup stock. Seafood like fish and prawns plus generous helpings of vegetables are added. Penang Laksa This is the most popular Assam Laksa version with Penang laying claim to its rich flavours derived from the pungent hae ko or shrimp paste mixed with tamarind juice. The fish stock is often made of the local catch ikan kembong, and the taste is enhanced with slices of lemongrass, tumeric, ginger flower and slices of blanched shallots. Mint leaves, pineapple bits, thin strips of cucumber garnish the dish, trademark of the richness found in any Peranakan platter.
That's some part of the history of laksa....
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