Saturday, January 28, 2012

variety- the spice of life :)

This was the second ever Jigocity purchase at $12 for 5 bowls of laksa. Seeing as how the original price of these laksa variants was between $6.50 and $7.50, this was a pretty good deal!
Plus this totally falls in line with my idea of at least one new restaurant a year. :)
No better way to kick off Chinese New Year with a little bit of fire red and spice on the Saturday before New Year's Eve at this local delights concept eatery- Laksania.

Laksa is a spice-laden noodle dish that has quite a few variants that I've heard of but never actually tried.
We settled into our reserved seats at promptly 6pm just at the end time of all dine-in redemptions with the voucher. There was no hard and fast rule about making orders by 6pm although she had the right to effect that requirement if she wanted to.
Looking absolutely bewildered by the choices on the menu, the lady boss walks over and goes through the main ingredients and general taste of the popular choices with us. Of course, nothing says it better than taste. To our pleasant surprise, she extends an offer of tasting portions of the soup to help us with our order choices that was very much appreciated. 

This was the traditional laksa in Singapore is also known as the nonya laksa- made with coconut/ evaporated milk and prawn stock. This definitely has coconut milk. And a lot of it indeed. This was rich but probably too much of an indulgence :)

Penang Laksa is very addictive due to the spicy and sour taste of the fish broth. Tamarind is used generously in the soup base and peeled tamarind is also commonly added to give it extra tartness. Another secret ingredient is Polygonum leaf or daun kesom/daun laksa. All these were present and I could also taste the aromatic ginger flower (bunga kantan). And all the shredded vegetables and pineapple slices made this a colourful dish complete with some laksa sambal. But where was the heh ko (prawn paste)? Oh, did I also mention that there was a generous smattering of mackerel fish ((ikan kembung) flakes found right at the bottom of the flavourful broth? :)
But that would also be the only meat in this dish. If you're looking for prawns, tau pok or egg, you'd be sorely disappointed you chose this.

 Sarawak Laksa comes from the Malaysian state itself, on the island of Borneo. The soup contains no curry at all but instead, made with a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns and fresh coriander. This also came served with thin rice noodles rather than the usual thick laksa noodles.

And of course, how could we not try their signature laksa goreng. This was a fried version of the Singapore laksa that although was a little too oily, struck the right chords with me. I liked it for the laksa spices that were all well fried into the noodles which satisfied my craving for laksa. :) But of course, I had the best of both worlds. I had the laksa gravy from my brother who couldn't stomach too much coconut milk. *slurps :p

On a cold, wet Saturday night, dinner couldn't have gotten better than this. With warm, friendly service and authentic variants of laksa offerings to warm the tummy, this was a dinner we thoroughly enjoyed. :)

Tel: 66342645 | Website

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