LAKSA LEMAK
LAKSAM
LAKSA PENANG
The origin of the name "laksa" is unclear. One theory traces it back to Hindi/Persian lakhshah, referring to a type of vermicelli. It has also been suggested[ that "laksa" may also be derived from the Chinese word "la sha" pronounced "latsa" in Cantonese), meaning "spicy sand" due to the ground dried prawns which make the gravy taste extremely sandy.
TYPE OF LAKSA
• Penang laksa, also known as assam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel soup and its main distinguishing feature is the assam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal and chilli.. Sliced boiled eggs are usually added to the dish. In some places the soup is made of eel flesh.
• Laksa lemak, also known as nyonya laksa, is a type of laksa with a rich coconut gravy. Lemak is a culinary description in the Malay language which specifically refers to the presence of coconut milk which adds a distinctive richness to a dish. As the name implies, it is made with a rich, slightly sweet and strongly spiced coconut gravy. Laksa lemak is usually made with a fish-based gravy.
• Laksam, a speciality of the Northeastern Malaysian states of Kelantan and Terengganu, is made with very thick flat white rice flour noodles in a rich, full-bodied white gravy of boiled fish and coconut milk. Though usually made of fish flesh, it i sometimes made with eels. Traditionally laksam is eaten with hands rather than with eating utensils due to the gravy's thick consistency.
TYPE OF LAKSA
• Penang laksa, also known as assam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel soup and its main distinguishing feature is the assam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal and chilli.. Sliced boiled eggs are usually added to the dish. In some places the soup is made of eel flesh.
• Laksa lemak, also known as nyonya laksa, is a type of laksa with a rich coconut gravy. Lemak is a culinary description in the Malay language which specifically refers to the presence of coconut milk which adds a distinctive richness to a dish. As the name implies, it is made with a rich, slightly sweet and strongly spiced coconut gravy. Laksa lemak is usually made with a fish-based gravy.
• Laksam, a speciality of the Northeastern Malaysian states of Kelantan and Terengganu, is made with very thick flat white rice flour noodles in a rich, full-bodied white gravy of boiled fish and coconut milk. Though usually made of fish flesh, it i sometimes made with eels. Traditionally laksam is eaten with hands rather than with eating utensils due to the gravy's thick consistency.
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