Food and the world: Peranakan kitchen
Spicy Laksa much less known Thai Tom Yam, Vietnamese Pho Bo and Japanese ramen. Meanwhile, it is a delicious dish of Peranakan cuisine guide Lonely Planet put the second (of ten) in the list of the major gastronomic experiences in 2018.
16 April 2019 16:08
Peranakan or Nyonya & Baba call the descendants from marriages of Chinese immigrants inhabited in the XV–XVII centuries on the Peninsula of Malacca and the Sunda archipelago, with people from Malaysia, Indonesia and Singapore. Their kitchen is a real fusion of Asian traditions of cooking Chinese ingredients, exotic spices from the Islands of Southeast Asia and the local style of cooking. Laksa in this sense exemplary dish.
There are three main variations – sweet and sour ASAM-based Laksa paste from tamarind, which you can try in Penang and Malacca, a soft creamy curry Laksa, based on coconut milk and curry (also called Laksa-lemak), found in Indonesia, invented in Singapore is katong Laksa with coconut milk, shrimp, clams and cut into small pieces noodles.
The composition and ASAM-Laksa, curry Laksa and katong Laksa may include fish (usually mackerel), shrimp, fish or shrimp broth, noodles (wheat or rice), and even tomatoes, red pepper, onion, mint, lime, ginger, macadamia nuts, pineapple. ASAM-Laksa and curry Laksa is eaten with spoon and chopsticks, and katong-Laksa – only with a spoon.