Thursday, September 20, 2007

Asam laksa








This asam laksa is really great. I have bunga kantan (galangal flower), daun kesum , bean sprout and the best part was the Perencah Segera Asam Laksa Pinang. Just pour into the pot and add water. Boil it with sardin for extra umph! Thanks to Gertrude for telling me about this delicious ready made spice.

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11 comments:

  1. ICook4FunThursday, September 20, 2007 9:11:00 PM

    Diana and I pun suka this Asam laksa paste. Really good.

    ReplyDelete
  2. Cat CatFriday, September 21, 2007 9:56:00 PM

    Must make assam laksa soon... Your assam laksa looks so good... Kena beli sardin dulu.. then taugeh, tauhu pok and limau kasturi... YUM...

    ReplyDelete
  3. Zue MurphySaturday, September 22, 2007 5:36:00 AM

    Gert, my adik semua tahu, kalau my mom masak laksa penang, satu periuk I boleh kasi habis!

    Cat cat, cepat! masak the laksa. Sedap.

    ReplyDelete
  4. BeachloverTuesday, September 25, 2007 2:07:00 PM

    Kak Zue....Gert is right,she also recomand ChanHong paste to me.It's is the best thing I try beside beli kat restaurant..wau..yours mesti lagi sedap,kau-kau with bunga kantan!!!

    ReplyDelete
  5. Zue MurphyThursday, September 27, 2007 5:39:00 AM

    beachlover, I was trying so hard to eat the stem of bunga kantan. Until I called my mom, she said, cannot eat the whole thing. Just eat the bulb flower part only. Haiya!My gigi nak pecah chewing the stem!

    ReplyDelete
  6. Salt N TurmericThursday, October 25, 2007 12:14:00 PM

    zue, where did u get the daun kantan fr??

    ReplyDelete
  7. Zue MurphyThursday, October 25, 2007 4:49:00 PM

    Pj, I beli bunga kantan tu dari asian store di New York. Lupa nama kedai tu. It came frozen.5 stalks in a packet.

    ReplyDelete
  8. AnonymousThursday, April 24, 2008 1:15:00 PM

    Cik Zue,what is daun kesum?
    Terimakasih.Lee

    ReplyDelete
  9. Zue MurphyFriday, April 25, 2008 10:00:00 PM

    Lee, Daun kesum is shown in the picture as the green leaves in the plastic bag. Scientifically it is known as follows:
    Polygonum minus
    POLYGONACEAE
    Cooking herb. It has hint of lemony taste. Very tasty to add this leaves in the Sour and spicy fish also.
    Hope that helps.

    ReplyDelete
  10. Malaysia Truly AsiaTuesday, January 13, 2009 10:00:00 PM

    Dear Zuraida. I've been here 2 months and i'm homesick. Miss home and food and the sun.Until..i came accross your website.You're an awesome inspiration and I love all your wonderful effort. Tak sangka jumpa kawan serumpun kat sini.Keep up the good work!!

    ReplyDelete
  11. Zue MurphyTuesday, January 13, 2009 10:21:00 PM

    Malaysia truly Asia, welcome to my kitchen. I hope you will get over your homesick soon. You can hang out here and we can talk. You can send also send to me a personal email. Enjoy your stay!

    ReplyDelete

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