Even if you haven't traveled to Singapore and Malaysia, you must have seen and heard of the famous local cuisine "Lesha". This pasta was once selected as the 7th among the top 51 foods in the world by CNN's travel websites, and even listed as one of the top 11 foods in the world by American online media before you die. What is lesha? Where is the charm? Come and add a little knowledge about it before eating.

what is Laksa

in Malay, laksa refers to curry noodles (or spicy noodles), which is one of the representative snacks in Singapore and Malaysia. It is a Nyangju cuisine originated in Nanyang. Because Nyangju cuisine is usually passed down privately, it has different ways of doing it, with various tastes, and the most common one is curry. The taste of the latter is sour and spicy, which is more common in Central Malaysia and North Malaysia.

Note 1: Nyonya Nyonya refers to the mixed-race female descendants of a generation of Chinese who settled in Malacca, Indonesia, Singapore, Thailand and Myanmar from the early 5th century to the 7th century.

Curry Laksa

Generally, "curry laksa" in the market generally refers to curry laksa, which is popular in southern Malaysia, Singapore and Thailand, while it is often called Curry Mee in northern Malaysia. We eat this kind of food in Taiwan Province, and it is also rated as the world's top ten must-eat by the US online media Huffington Post.

the biggest feature of curry lesha is the use of curry soup with coconut milk, which is rich in flavor.

Soup head is the delicious soul of Lesha. Curry Lesha mainly uses curry sauce, coconut milk, lemon leaves, southern ginger, citronella and other Nanyang herbs to cook the soup base. Then pour coconut milk to help appetizers, and the rich soup head will be finished. With oily tofu, bean sprouts, chicken, shrimp and fish fillets as seasoning, a bowl of thick Nanyang flavor noodle soup is sweet, salty and slightly spicy, which greatly stimulates the loss of appetite in summer.

in xingguo, lesha is as important as Taiwan Province's oyster noodle line, which is very popular and has various tastes. Katong Laksa, one of curry lesha, is the most popular one in the local area, with rice noodles steamed with rice paste-seto powder, which is cut into small pieces and eaten with a spoon. Generally, chinese forest frog is used as the ingredient, and the slightly sweet soup is headband.

Asam Laksa

Asam means sour, and Asam Laksa refers to sour curry noodles, which originated in Penang, northern Malaysia, and is one of the most representative traditional local cuisines recently. Compared with curry laksa, Asam laksa tastes sour and spicy, and has been listed as one of the top 51 global cuisines of CNN.

yashen lesha will use fresh fish to cook the soup base, add a variety of fruits and vegetables, such as sauce 2, Daun Kesum, onion and mint, and sour tamarind fruit, which is common in southeast Asia; What's more, this sour dish is presented by combining Thai hot and sour soup without coconut milk, which is sweet, sour and spicy, and has a strong umami taste.

Note 2: Bora Fried Sauce Belachan, a shrimp sauce marinated with shrimp and palm oil, is also commonly used in water spinach with shrimp sauce.

Because people in Penang are fond of sweetness, when they enjoy the Asian ginseng laksa, they always add more sweet shrimp paste, which is especially sweet and is Penang Laksa. Therefore, although there are many different flavors of Asian ginseng Lesha in Malaysian cities, such as Ipoh and Kedah, the taste is sour, but most people usually refer to Penang Lesha when they talk about Asian ginseng Lesha.

The soup head of Yashen Resha is sour and spicy, with the faint scent of citronella and seafood in shrimp sauce, which is very appetizing.