My sister's laksa utara.
Laksa utara is a fish–based 'curry' noodle cooked with ground shallots & galangal, lemon grass, dried asam/tamarind slices, bunga kantan (torch ginger buds) & salt.
Each state/region in Malaysia has its own version of laksa. Some use fish as the curry base, some use coconut milk (laksa lemak), some add pineapples, etc.
Garnish the laksa utara with sliced cucumber, onions, red chillies, daun kesum (Vietnamese mint leaf) & bunga kantan (torch ginger buds).
Laksa utara is a fish–based 'curry' noodle cooked with ground shallots & galangal, lemon grass, dried asam/tamarind slices, bunga kantan (torch ginger buds) & salt.
Each state/region in Malaysia has its own version of laksa. Some use fish as the curry base, some use coconut milk (laksa lemak), some add pineapples, etc.
Garnish the laksa utara with sliced cucumber, onions, red chillies, daun kesum (Vietnamese mint leaf) & bunga kantan (torch ginger buds).
2 comments:
Hi Skyjuice :)
WOW! SEAFOOD! It is very rare to see so much food, so many varieties, such fantastically prepared food. I am amazed!
Wonderful photos!
Many thanks for sharing.
Best wishes :)
Hi Joseph,
Wow, thank you for your kind words! :-)
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