PENANG LAKSA
Penang Laksa is the most famous variant of the Asam Laksa and was introduced to Singapore by the Peranakans from the Malaysian region of Penang (hence its name) and is different from Curry Laksa in both look and taste. One main difference is the gravy, which is made from fish stock (usually mackerel), tamarind, lengkuas (galangal) , lemon grass, and chilli, thus giving it a sourish and spicy taste. This is why this dish is also known as Asam Laksa (asam , sometimes assam , meaning sour or also tamarind).
Noodles, bean sprouts and flaked fish meat forms the base of Penang Laksa. The gravy is ladled on before being garnished with laksa leaves (Vietnamese coriander or daun kesum in Malay) pineapple pieces, sliced onions and prawn paste.
When eating Penang Laksa, you should be treated to a variety of tastes - sour, savoury and sweet - from the various ingredients that go into it.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
Noodles, bean sprouts and flaked fish meat forms the base of Penang Laksa. The gravy is ladled on before being garnished with laksa leaves (Vietnamese coriander or daun kesum in Malay) pineapple pieces, sliced onions and prawn paste.
When eating Penang Laksa, you should be treated to a variety of tastes - sour, savoury and sweet - from the various ingredients that go into it.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs