Laksa

I’ve always been a fan of Thai food and really wish I had the time to experiment more often with it. Pim’s Pad Thai has long been on my to-do list. I even have all the ingredients now, including palm sugar and tamarind, I just have to get around to actually making it. When [...]

Many people loves Asam Laksa because it tastes sour and sometimes spicy. The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, “daun kesum” (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally [...]

After we had finished eating the ‘imitation’ Katong Laksa, we walked around and saw the Food Centre — Holland Village Market and Food Centre. It looked so new and clean. What a regret! Should have tried the food here first! There were plenty of other food here, got my favourite Fried [...]

Never get to eat some good food here, but get to see this windmill, have this Holland Village Windmill as ’souvenir’, still not as bad… Went to Holland Village, and was looking for the usual Hong Kong Noodle shop where I used to eat with my friends. But everything changed, and I do not know [...]

Resep Laksa, Pasta Dengan Udang PancetBahan bumbu yang dihaluskan:5 buah kemiri.5 buah bawang merah.2 siung bawang putih.1 sendok makan ebi kering.1 jari kunyit.Minyak secukupnya.2 sendok makan gula palem.Air secukupnya.150 ml santan kental.Kecap asin.Bubuk cabai.Perasan Air jeruk nipis (jika suka).Pasta jenis apa saja sesuai selera, masak sesuai dengan petunjuk pada bungkus pasta.Bahan Untuk Pele

Riwayat Kota dalam Semangkuk Resep LaksaMASA lalu sebuah kota tak hanya bisa dilihat dari arsitektur bangunan-bangunan lama atau benda-benda peninggalan di museum saja. Jejak sejarah itu pun bisa dituang ke dalam mangkuk dan kita kecap resepnya dengan lidah. Mulai dari rasa, bahan-bahan pembuatnya, hingga cara meracik, memasak resepnya, dan menyajikan makanan-makanan itu, semua bercerita tentang m

laksa Ayammaterial:- 2 items of the egg boiled was cut-potong- 1 tablespoon of the onion goring- the leaves kemangiThe method processed:boiled the chicken until cooked, pieces + 1 cm thick him, sisihkanboiled prawns, discarded his skin and sisihkanstir-fryed spices that have been refined, added greetings and lemon grass, put in chicken broth was with prawns and the chicken.Coconut milk input, cook

  Bahan-Bahan 500 gram mee laksa (cuci bersih dan toskan) 2 biji telur (goreng dan pecah-pecahkan, ketepikan) 1 sudu makan lada kisar (jika ingin lebih pedas) 3 biji bawang putih (dicincang) 100 g tauge 200 g udang hidup (kupas kulit, goreng dan ketepikan, simpan minyaknya) 1-2 ekor sotong, disiang bersih dan dihiris 1 sudu makan OYSTER SAUCE 1 sudu makan ABALONE SAUCE 1 sudu makan LIGHT SOY SAUCE 1 sudu teh minyak bijan atau SESAME OIL Bahan Untuk Dihiris 2 biji bawang besar 3 biji lada merah 200 g kobis panjang 25 g karot 25 g daun bawang Cara Panaskan sedikit minyak didalam kuali.. Tumis lada kisar sehingga garing. Masukkan bawang putih cincang, tumis sebentar, masukkan sotong, hirisan bawang besar dan lada merah. Balik-balikkan kemudian masukkan hirisan sayur dan gaul sampai rata. Masukkan OYSTER SAUCE, LIGHT SOY SAUCE, ABALONE SAUCE, PURE SESAME OIL dan lada putih. Kacau sebentar. Barulah dimasukkan mee laksa dan udang. Seandainya meenya kelihatan kering, tuang sedikit bekas mi

Kuah laksa yang berlebihan tentu sayang dibuang. Anda boleh menapis kuah laksa untuk mengumpul isi ikan. Gorenglah menggunakan dua camca minyak hingga kering untuk dijadikan serunding. Sedap dan tidak membazir.

Bahan-Bahan BAHAN KISAR 7 biji bawang merah 2 ulas bawang putih 2 sm lengkuas 2 batang serai 3 batang cili kering sedikit garam belacan bakar 1 potong ikan tenggiri masin BAHAN-BAHAN 250 ml santan kelapa 200 g isi ikan selar 3 sdm sos ikan gula 250 ml air rebusan ikan daun selasih 1 kg mee kuning 1 batang peria (direbus) 10 batang cilipadi bawang goreng kangkong (direbus) 2 biji telur rebus kacang panjang taugeh lemon Cara 1. Panaskan minyak, tumis bahan kisar hingga wangi. 2. Masukkan santan kelapa, isi ikan, sos ikan, gula dan air rebusan ikan. Masak hingga mendidih. 3. Akhir sekali masukkan daun selasih.

I when back home this weekends, manage to grab asam laksa when I was back in Penang. Here is a snap shot on the laksa I brought from a hawker store near my house. Its not the famous one, but still not bad, very big bowl. Alot stuff, hardly can finish off. The taste still better compare to KL.Why penang food is much more better then anywhere else??[picture abit blur~]

Hailed as Singapore’s national dish by its loyalist camp, laksa, a humble dish of rice noodles, shrimps, cockles, fish cake and chilli paste in thick coconut-based broth has won over fans, locals and expatriates alike.Typical of Singapore original fusion food, Singapore laksa is a Chinese adaptation of Malay curry based on fresh herbs. It comes in many variations with different names depending on the topping and ingredients used.Whatever ingredients you choose to top your laksa, the secret of a great bowl of Laksa lies in the shrimp based soup and that very special herb is called laksa leaf. Though laksa maybe served with various noodles, there is nothing quite like the subtle and smooth rice noodle used in most laksa. Though basically a fish/shrimp based noodle soup, the different in regional variations is so big its a wonder why they should all carry the same name. The Singapore laksa is finding its way into the menu of many Asian restaurants and cookbooks. So the next time

Laksa, laksa, laksa! This is one of the local food that Singaporeans likes. There are many types of Laksa. The more famous Laksa are Nonya Laksa, Curry Laksa and Penang Laksa.Nonya Laksa is the traditional Laksa. It uses prawn stock and lots of coconut milk in it. Curry Laksa also uses coconut but instead of prawn stock, it used chicken stock and yellow noodles instead of the traditionally used rice vermicelli. Penang Laksa on the other hand uses a fish based soup. Tamarind is added in it to give the soup a sour taste.The very famous Laksa in Singapore is Katong Laksa where the noodles are cut into smaller pieces and you eat the Laksa with a spoon alone, without the use of chopsticks or fork.What I have done it Nonya Laksa or at least closest to it compared to the other two Laksa version I have mentioned earlier.Ingredients:Rice Vermicelli, scalded and drained500 ml coconut milk300g Medium Prawns2 Fish Cakes, sliced100g Bean Sprout, slightly blanched just before serving10 pieces Tau Po

I’m in the midst of final preparations for my church camp and will be leaving for Damai Laut tomorrow. I will be back in Kuala Lumpur on Monday with a string of 4 trials over Monday to Thursday. Just before I leave for the break and considering my hectic schedule next week, I thought I would leave you with one of my favourite food reviews which I did way back in September 2006:- This is not exactly the first write-up on the famous Sarawak Laksa found in Kuala Lumpur, specifically Nam Chuan Coffeeshop at Bangsar. Why then do I write? Well, having read the various other reviews, I have been itching to have a taste of this so-called famous Sarawak Laksa in Kuala Lumpur. In fact, I went twice but on both occasions, it was closed. REMEMBER all you folks out there - It is CLOSED on WEDNESDAYS!!! Don’t say I did not warn you. I had to settle for something lesser the last two trips I went. Anyway, my bosses and I were supposed to go to Segambut for the famous Tom Yam Noodles but d

The famous Asam Laksa is extremely popular, especially among ladies for its spicy, sweet, and sour taste. This is strictly a hawker fare, as one is unlikely to find great laksa in any fancy restaurant. It is basically coarse rice noodles in a sour based fish soup with assam, sprinkled with garnishings and topped with prawn paste.My hometown Penang is definately the best place to find Asam Laksa especially the corner coffee shop opposite the T-junction leading into the main and only street of Balik Pulau houses the most popular laksa stall.Ingredients1 packet white Laksa Noodles1kg Ikan Kembung (Mackerel)2 stalks Lemon GrassLemon Grass, smashed5 Kesom Leaves (Polygonum)Kesom Leaves2 stalks Bunga Kantan (Pink Ginger Buds)Bunga Kantan5-6 tbsp Chilli Paste2 OnionOnion2 cm cube BelacanShrimp PasteIt is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks Tamarind Juice, Asam Keping (Dried Tamarind Skin)Asam Keping and Salt to tasteIngredients for Garn