Citizens, we close out “the week of seafood” with a requested recipe from Citizen Erin, who has successfully petitioned TFD for his covered secret recipe! Never let it be said that TFD Nation ever wants for anything from its beloved Generalissimo!
Laksa is a popular and delicious spicy noodle soup in Peranakan cuisine (which is a combination of Chinese and Malaysian food styles) and is considered a Malay national dish. Other nearby countries also serve Laksa, such as Singapore and Laos, but Malaysian Laksa is the original version.
Laksa consists of rice noodles or rice vermicelli served with chicken, prawns or fish and served in a rich and spicy curried coconut soup.
The origin of the name laksa is unclear. One theory traces it back to Urdu/Persian lakhshah, referring to a type of vermicelli, which in turn may be derived from the Sanskrit lakshas (ایک لاکھ) meaning “one hundred thousand” (lakh). It has also been suggested that “laksa” may derive from the Chinese word 辣沙, meaning “spicy sand” due to the ground dried prawns which gives a sandy or gritty texture to the sauce.
, including the use of coconut water in the preparation of the stock base. I’ve also added in additional spices to my unique rempah blend, which includes some from Indian curry and a few from the rare Sarawak-style rempah.
It is highly doubtful you’ll find a better laksa outside of Malaysia, . 🙂
Battle on – The GeneralissimoPrint
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