![]() And, if Anthony Bourdain calls the dish the “breakfast of gods,” you know it’s a dish that’s well-deserving. It’s a noodle soup like no other. In fact, it even topped Anthony Bourdain’s Top 10 dishes for his food market he had planned in New York City. If not, garnish with cilantro instead, if you wish.Ĭomforting on a cold rainy day, my Mom’s Sarawak laksa noodle soup is spicy, bright, warming, and full of flavour. If available, finely chopped laksa leaf (or Vietnamese coriander, also known as rau ram) ties the dish together. Sarawak laksa is primarily composed of thin rice vermicelli noodles, shredded chicken, thin beaten egg omelette strips, boiled shrimp, tofu puffs, bean sprouts, thinly sliced cucumbers and finished off with a squeeze of fresh lime. It’s rounded off with coconut milk, chicken stock, and some palm sugar to balance the flavour, and thus becomes laksa soup. That’s where all that delicious flavour comes through. This laksa paste is blended all together in a food processor and then cooked in a little oil over medium heat for close to 40 minutes. I also love the earthiness from cumin, so I’ve added that as well, lending a little more of a curry vibe. (If you can’t find tamarind, try using brown sugar and lime juice instead to give an acidic and sweet tone to the laksa soup).
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