#1717: Lee Fah Mee Sarawak White Laksa Instant Noodle

I got a message from someone in Sarawak a couple months ago about Lee Fah Mee Sarawak White Laksa. They sent some home to the Us with a friend and that friend shipped some to me! Thanks! It’s kind of funny; I’ve been curious about Sarawak’s instant noodle offerings for a long time – and then in the last couple of months I start getting some to try. This sounds really interesting – White Laksa! Let’s crack open the package and see what’s inside Lee Fah Mee Sarawak White Laksa!

Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 400ml boiling water and cook for 2-3 minutes. Add in contents of sachets and stir well. Enjoy!

The noodle block.

The dry soup base powder sachet.

Nice color and bright, spicy scent.

I think one of the best additions to a laksa or curry is coconut powder.

It has a very lovely coconut scent and works so well as a thickener as well as add natural flavor.

The laksa paste sachet.

Has a very nice laksa scent – strong tamarind notes detected.

Finished (click image to enlarge). Added mung bean sprouts, white onion, shrimp, hard boiled egg and coriander. The noodles have a decent chew and gauge – round and plentiful. The broth has some nice aspects. First, a warm and spicy feel to it. Next, the coconut powder did give it a nice creaminess. Good stuff! 4.0 out of 5.0 stars.  EAN bar code 9556256012461.

Flavors of Malaysia: A Journey Through Time, Tastes, and Traditions (Hippocrene Cookbook Library) (from Amazon): A land of colorful temples, bustling markets, golden beaches, and glorious sunsets, Malaysia’s exquisite natural beauty is surpassed only by its luscious cuisine. This book celebrates the best of the Malaysian table: sizzling satays, flavorful stir-fries, fragrant rice and noodle dishes, aromatic curries, and Malaysia’s signature hot and spicy condiments, the delectable sambals. For centuries Malaysia was a major centre of the spice trade in Southeast Asia. As seafarers, traders, and immigrant workers from many countries intermarried with locals, new culinary traditions emerged. Over time, Malay, Chinese, Indian, Thai, Indonesian and Arab, as well as Dutch, Portuguese, and British influences blended beautifully to create the melange of cultures and intensely vibrant flavours that is Malaysian cuisine today. Susheela Raghavan serves up treasured recipes, touching family stories, and fascinating notes about the origins of Malaysian food in this lovingly compiled collection. It features: over 150 authentic, easy-to-follow recipes; 16-page color photo insert; detailed introduction to Malaysian history and its culinary origins; and, a guide to Malaysian ingredients and cooking techniques.

A visit to a cafe in Sarawak to try some Laksa!

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