#2162: Tseng Rice Noodle Seafood Laksa Flavour

So this is definitely a first – I don’t think I’ve ever heard of laksa from Taiwan! It sounds good – I mean hey, I make laksa here in the United States quite often but I’m sure my neighbors haven’t a clue what they’re smelling ‘must be some off kind of Hamburger Helper’ probably going through their minds. But laksa is a seriously tasty thing and I’m keen on seeing what Tseng has come up with for us. Let’s have a look!

Here’s the back of the package (click to enlarge). Guessing it contains seafood. To prepare, you can make it with soup or without soup. Dried:  280 c.c  cook for 4.5  to 5 mins – Soup: 450 c.c   cook for 4 mins  to 4.5 mins  (Recommended).

The large bag contains 4 smaller individual servings like this one.

The back of the individual pack (click to enlarge).

The rice noodles. For the Tseng rice noodles, this one is 0.7mm whereas the rest of them are 0.5mm.

A sachet of delicious.

Coconut powder.

A paste sachet.

Laksa paste.

Finished (click to enlarge).  Added basil, Salad Cosmo mung bean sprouts, fried fishcake, fishball and tofu skin. The noodle was great – a little thicker than the other rice noodle varieties from Tseng. A little heartier which worked well here. The broth was a luxuriant sea of deep orange with a good coconut body. The flavor was not extremely strong in this one, but it was satisfying and quite good. Impressed at this being a Laksa coming from Taiwan. 5.0 out of 5.0 stars. EAN bar code 4713008550236.

Home-Style Taiwanese Cooking

Mr. Tseng has a show – looks like a contest!

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