Aroma Café

Time Out Malaysia Eating and Drinking Guide - - EATING -

Sarawak Laksa

If you’ve been eat­ing your way around Malaysia for a while, the word ‘ laksa’ prob­a­bly rings a bell. While laksa denotes a noo­dle dish, each state or re­gion boasts its own method of prepa­ra­tion. It all comes down to the soup base. While KL’s curry laksa is pre­pared us­ing co­conut milk and Pe­nang laksa uses a tamarind-in­fused fish broth, Sarawakians in­ge­niously found a way to en­joy the best of both worlds by mar­ry­ing co­conut milk with tamarind paste, thus giv­ing way to a slight­lyy creamy but in­tensely aro­matic con­coc­tion. Rice ver­mi­celli, prawns, chicken and omelette strips are other key in­gre­di­ents of this lo­cal dish. Slurp down a bowl­ful at

( Ground floor, Sublot 126, Jalan n Tabuan, Kuch­ing)

Kolo MMee / Mee Kolok

This Sarawakian favourite is dished out in a abun­dance at lo­cal cof­fee shops, mak­ing it a breeze to hunt down. How­ever, do take heed of slight v vari­a­tions; while both dis dishes share mu­tual in­gre in­gre­di­ents such as wavy egg no noo­dles, soy sauce and spring onions, Kolo Mee is

pan­suh

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