Thin rice vermicelli noodles (" bee hoon" or " mei fun") are also used. Original laksa from the Peranakans uses thick wheat or rice noodles. You can find tamarind pulp in Asian supermarkets. Ready-made tamarind paste can be quite watery.įor this recipe, I recommend using dried tamarind pulp, and then hydrating it with warm water. Tamarind is usually sold either as a ready-made paste, or in packages with dried pulp, where you need to reconstitute it. It has a sour, sweet and tangy/tart taste. Tamarind is a sticky, fibrous, brown pod-like fruit with a pulp that is commonly used in cuisines such as Thai and Indian. This Sarawak-style laksa is somewhat of a hybrid version with both asam (sour/tamarind) and curry/coconut flavour. Asam: is a sour, tangy spicy noodle soup which is flavoured primarily with tamarind paste.Curry: is primarily a coconut milk-based laksa noodle soup with curry powder.There are many types of laksa with a plethora of regional variations with a combination of both, but most often, you can find: Laksa is often categorized by the type of soup and noodle. Note: packaged laksa paste contains palm oil and saturated fats, which is why the paste appears to be much more red and oilier than this homemade version. My Mom decided to create her own variation of laksa, making the paste from scratch. However, as time would pass, our stash would dwindle. We had packages of laksa paste stashed frozen in our deep freezer from whenever a relative would visit Malaysia or Brunei. Previously, we would get laksa paste from a famed hawker in Malaysia. It is situated on the northwestern side of Malaysia and its capital is Kuching. Sarawak is a Malaysian state on the island of Borneo. This hybrid cuisine blending Malaysian and Chinese food is known as Nyonya food, and laksa is one of its most famous creations. Fusing together Chinese and Malay heritage, Nyonya women transformed traditional Chinese dishes with local spices and ingredients, creating a new hybrid cuisine. "Peranakan" means "locally born."Ĭhinese men, also known as "Babas" would set out onto the spice trade route and settle in their new villages, marrying the local Malay women. Laksa originated from the Peranakan people, which refers to people who are of mixed Chinese-Malay/Indonesian heritage. There are many different versions of laksa that currently exist due to the use of various regional ingredients. The word " laksa" appears to originate from a Persian word meaning "noodles." Generally speaking, laksa is a spicy Southeast Asian noodle soup. My Mom always made laksa for special occasions like birthdays, or Christmas. If you asked me what my favourite noodle dish is, I will tell you it is my Mom's laksa. Fine rice vermicelli noodles soak up the thick soup and is topped with shredded chicken, egg, shrimp, cucumbers and bean sprouts. Garnish with coriander and serve with a lime wedge.This recipe is my Mom's version of Sarawak Laksa: a style of laksa from Malaysia featuring homemade laksa paste that yields a spicy, tangy, rich and aromatic broth. Finally, ladle soup over until all the ingredients are covered.Top with chicken meat, cooked prawns, omelette strips.Then, blanch together with the Hokkien noodles for 1 min. Soak vermicelli according to the packet instructions.
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