There are two kinds of lesha: curry lesha and yasan lesha.
Assam Laksa
Yasan Lasha is a thick soup boiled with fish and slightly sour. Assam is a Malay word for sour bean, which is often used to bring out the sour taste of soup.
The ingredients of Yasan Lesha include shredded mackerel, cucumber, onion, red pepper, pineapple, lettuce, common peppermint and Lesha peppermint. Ya San La Sha is usually served with rice noodles or rice noodles, and is crowned with "petis udang" or "hae"
Ko ",thick shrimp-flavored sweet sauce, very delicious. The main ingredients of the soup are: pepper, citronella, tamarind, citric acid, flower of Elsholtzia, leaf of Elsholtzia, and ikan.
Kembung), salt, water, starch. Katong Laksa, Singapore
Singapore Kadong Lesha
Authentic Singapore Kadong Lesha pays attention to the delicious taste of coconut milk, the sweetness of fresh shrimp and the spicy taste of homemade Chili oil. The soup head is made of curry soup mixed with coconut milk, which is sweet, salty and spicy, and is the biggest feature; The ingredients are fresh clams, shrimps, curry powder, coconut milk, fish cakes, crushed dried shrimps, southern ginger, ginkgo, dried red pepper, turmeric powder, coriander powder, lemon grass, pepper, fenced sand leaves, citronella, etc. Together with white coarse rice flour and Chili sauce, it is a bowl of fenced sand. Kadong Lesha is held in porcelain bowls, and chopsticks are not provided, only spoons are given. The strong and spicy taste of Lesha is very challenging. When you take a sip, it seems that your ears are full of fire, and your taste buds are completely occupied by the rich and tangled umami, spicy and curry flavors.
Niangjialesha
Nyonya, the allusion of Nyonya, is the general name of an ethnic group, which began after the Ming Dynasty. With many followers of Zheng He's voyages to the West, many of them lived in Nanyang, married local men and women, and gave birth to children. Girls were called "Niangjia" and boys were called "Baba", which became their general term in 2 1 century. On the basis of continuing the ancient traditional culture of the Chinese nation, Nyonya has added many cultural characteristics of Malay and other places, forming a unique Nyonya culture. Such as Nyonya Malay, Nyonya costume, Nyonya bead embroidery, Nyonya tableware, Nyonya dishes and so on.
Nyonya cuisine learned from childhood is based on traditional Chinese food and cooking techniques, and is good at changing Malaysian spices and materials into different dishes by using Chinese cooking methods. This cooking method is called Nyonya cuisine. Nyonya cuisine pays most attention to all kinds of spices and sauces, and there are more than 40 different sauces mixed. The commonly used spices are blue ginger, turmeric, citronella, onion, banyan leaf, Asian ginseng, sour orange, ginseng pepper and ginseng. The representatives of Niangjia cuisine include Sanba stinky bean fish head, chicken with shrimp sauce, swim bladder soup, coconut milk rice, Niangjia zongzi, Momozha, Jiujita and so on. Among them, Laksa and Nyonya cakes are the most representative.
The reason why Niangjialesha can become the representative of Niangjia cuisine is that it has many kinds of ingredients and complicated cooking details, and all the spices needed are mashed by hand and fried in clay pots, so as to maintain the original flavor. First, stir-fry onion, southern ginger, turmeric, citronella and red pepper, then add cooked boneless fish and coconut milk and boil them together, so that the lasha soup is cooked. When eating, add shrimp, fish fillets and coarse rice flour, and then sprinkle with the leaves of Jatropha curcas, ginger flowers and sour orange juice, which is an authentic bowl of Nyonya lasha. Cook the lasha.