Laksa
Photo taken by Makansutra
Its name means ‘spicy sands’ as the curried broth of this Peranakan noodle dish is made with a plethora of pounded grainy spices, such as chilli, galangal (blue ginger), garlic, belacan, shallots and other ingredients like dried shrimps, seafood stock and coconut milk. This local style curry is served with rice noodles or beehoon and topped with prawns, eggs, bean sprouts, cockles and topped sprinkles of laksa leaves or daun kesom.
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