To start things off, I thought I’d go with this seafood laksa. I like laksa – curious what it will be like. Here’s a little about laksa from Wikipedia –
There are various theories about the origins of laksa. In Indonesia, the dish is believed to have been born from the Chinese coastal settlements and the mixing of cultures between Chinese merchants and the local cooking practices.[6] Historians believe laksa is a dish that was born from actual intermarriage.[7] In early coastal pecinan (Chinese settlement) in maritime Southeast Asia, it was only Chinese men that ventured abroad out from China to trade. When settling down in the new town, these Chinese traders and sailors set out to find local wives, and these women began incorporating local spices and coconut milk into Chinese noodle soup served to their husbands. This creates the hybrid Chinese-local (Malay or Javanese) culture called Peranakan culture.[7] As Peranakan Chinese communities have blended their ancestors’ culture with local culture, Peranakan communities in different places now demonstrate diversity according to the local flavour.[8]
In Malaysia, the dish is believed to have been introduced by Chinese immigrants in Malacca.[9] In Singapore, the dish (or its local “Katong” version) is believed to have been created after interaction between the Peranakans with the local Singaporeans.[10][7]
Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of Penang, Medan, Malacca, Singapore, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables exchanges of ideas to took place, including sharing recipes.[7]
Alright – let’s kick things off with this laksa!
Suimin Origins Premium Noodle Bowl Seafood Laksa Flavour – Australia
Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add paste and coconut powder sachet. Add 400ml boiling water and cover for 2 minutes. Stir. Add in the rest of the sachets. Stir and cover for an additional 2~3 minutes. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
An included fork!
The noodle block.
One of four sachets.
Coconut powder.
A wet sachet.
A thick paste.
A dry garnish sachet.
Peppers and mushrooms.
A final dry sachet.
Looks like chili powder.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, coriander, tofu puff, soft egg, shrimp and fish ball, squid flowers, fried onion, and shrimp. Noodles are gren – nicely hydrated and have a hearty bite to them. Broth is super thick and lavish with strong seafood flavor and a bright color. Impressed. 5.0 out of 5.0 stars. EAN bar code 9310155009645.
Suimin Cup 70g Prawn & Chicken
Watch me cook this up on Instant Noodle Recipe Time!
