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7. Garnish with the blanched bean sprouts, sprinkle with laksa leaf, chilli and place a lime and two quarters of egg on each plate. Serve immediately. 8. In little bowls provide some fish sauce ...

No fish cakes, no prawns, no cucumber — the only clue to its Nyonya designation was some finely chopped daun kesum (laksa leaf). And if it leaned toward the former, could this curious marriage of ...

Though the broth in Nyonya laksa is often very, very rich with santan and full of fresh, herbal aromatics like turmeric, galangal, and lemongrass, the fiery, full-bodied chilli and the distinct ...

That being said, Auntie Ling’s Nyonya laksa is textbook – a complex, fragrant and very creamy broth that hints at many aromatics, not the least of which was daun kesum, the laksa leaf itself. The ...

If you’re an herb gardener, seek out the seeds or a cutting of laksa leaf (a.k.a. Vietnamese coriander or Asian mint) for growing and use them in place of the cilantro. Remember to thoroughly ...

For a list of locations, contact numbers and opening hours, click here. The subtle, harmonious blend of flavours is what makes this dish so special. The flavour-dense laksa leaf, coupled with the ...

Benjawan lists galangal, lemon grass, kaffir lime leaf, shrimp paste, turmeric, curry powder, chilli, sugar, salt, fish sauce and soy sauce among the other ingredients essential to the laksa soup.

Sprinkle with salt to taste. Put a large handful of noodles into each bowl and top with bean sprouts, cucumber strips and a few prawns. Ladle hot soup over, and garnish with shreds of laksa leaf.

Bright red sliced chilli, deeper red-brown sambal and a shower of green from chopped laksa leaf completed the scene. Somewhere beneath the wealth of ingredients lay some yellow noodles, I was sure.