Laksa

Laksa

By
From
Encyclopedia of Food and Cookery

A Singaporean–Malaysian soupy noodle dish, said to be first created by the ancient Chinese who migrated to Malaysia, laksa is sold as a meal from hundreds of soup vendors, all of whom have their own special recipe. This Southeast Asian fast food provides the diner with a rich, filling, many-layered experience.

Laksa starts off with a spice paste, which is made into a rich coconut broth. Then crab, fishcakes, prawns (shrimp) or chicken is added with noodles and a few or great many garnishes. The word laksa means ‘ten thousand’, because there are so many garnishes added.

Laksa can be elaborate or simple and these days is easy to make at home by using one of the many laksa pastes commercially available. Chinese chopsticks and china spoons are a must for laksa.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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