#laksa leaf

[buffetlicious]

This XO Minced Meat Noodle (XO 肉脞麵) at Sembawang Shopping Centre used to be a cheap place to sate the hunger. But not anymore after they revamped the menu (shown below is the old menu) by coming up with small, medium and large portions range. For the same price I used to pay, I am getting a small portion which is way lesser than previously.

Mum got her Laksa (叻沙), a popular dish in Singapore, containing influences from Chinese, Malay, and other cultures. At its core, laksa is a spicy soup comprising the base ingredients of coconut milk, dried shrimp, fishcake, fish balls, fried bean curd puffs, blood cockles and prawns. This bowl doesn’t have prawns and mum don’t like cockles so we asked for it to be excluded. The noodles here is the thick rice vermicelli and topped with finely chopped laksa leaves (Persicaria odorata).

I went with the dry style XO Minced Meat Noodle (XO 肉脞面), opting for thin yellow noodles. For the toppings, it came with minced pork, sliced pork, braised mushroom, fish ball, fishcake, a fried wanton and crispy tempura bits. Mix the noodles up with the savoury brown sauce and tuck in.

[theramenrater]

Met The Manufacturer: #2445: KOKA Delight Laksa Singapura Flavor Instant Non-Fried Noodles - Singapore

^ click for full post ^

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts,tau pok, laksa leaf and chilli powder. The noodles came out nicely - good gauge and chew to them. The broth has a great taste - a little fish taste, a little creaminess from the coconut milk and a hint of spiciness. 4.25 out of 5.0 stars. EAN bar code 8888056000289.

[buffetlicious]

As the COVID-19 pandemic take its toll on business, quite a number of shops had to close. Then they are others who took the chance and open theirs like this XO Minced Meat Noodle (XO 肉脞麵) by Yu Kee Group, the same company that brought us Yu Kee Duck Rice. Although the shop is located in a shopping mall, the menu items are priced rather reasonably.

I ordered a bowl of Scallop Minced Meat Noodle (S$5.50) and chose the mee kia or thin yellow egg noodles. It came with two scallops, one each of meat and fish ball, fried wanton, fish cake slices, both minced and sliced pork and a generous sprinkling of crunchy tempura bits.

Mum went for Laksa (S$4.50), a mild spicy noodle soup of Peranakan cuisine and opted for thick rice vermicelli to go along with the spicy coconut based broth. In the bowl are fried bean curd puffs, fish cake slices and the must have blood cockles. Chopped laksa leaves (Persicaria odorata) is then added on top of it.

[fdlabproj-blog]

Laksa Leafe AKA Vietnamese coriander, is a herb whose leaves are used in Southeast Asian cooking. Other English names for the herb includeVietnamese mint, Vietnamese cilantro, Cambodian mint and hot mint. The Vietnamese name is rau răm, while in Indonesia, Malaysia and Singapore it is called daun kesum,daun kesom or daun laksa (laksa leaf). In Thailand, it is called phak phai (ผักไผ่) and the Hmong word for it is luam laws. In Laos, it is called phak phaew (ຜັກແພວ), and in Cambodia chi krasang tomhom (ជីរក្រសាំងទំហំ) or chi pong tea koun (ជីរពងទាកូន). In North-East India, Manipur state uses this as garnishing herb over various cuisines like eromba and singju.Manipuris called it as Phak-Pai.

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Ikan Bilis AKA Dried Anchovies are prevalent in many asian dishes.