Anagram & Information om | Engelska ordet LAKSA

Exempel på hur man kan använda LAKSA i en mening

• Katong is well known among locals as a food district with a variety of shophouse restaurants serving Peranakan cuisine and particularly, a spicy Singaporean noodle soup known as Katong laksa.
• The area has dozens of restaurants and food stalls, serving local favourites such as Hokkien mee, Ikan Bakar (barbecued fish), asam laksa and curry noodles.
• It is believed that certain dishes that are part of Singaporean cuisine today predates the arrival of Raffles in 1819; some of these dishes include laksa, biryani and betel quid.
• There are many hawker stalls and restaurants serving food such as noodles, laksa, and Indian-Muslim mee goreng and mee rebus.
• Dishes from Penang possess Thai influences, such as more liberal use of tamarind and other sour ingredients including dishes like mee siam and asam laksa.
• Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachan, tamarind juice, lemongrass, torch ginger bud, jicama, fragrant kaffir lime leaf, and cincalok – a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice and other side dishes.
• In Malaysia, the flower is an essential ingredient in cooking the fish broth for a kind of spicy sour noodle soup called "asam laksa" (AKA "Penang laksa"), in the preparation of a kind of salad called kerabu and many other Malay dishes.
• Since the 1930s, the road has been synonymous with Sungei Road laksa (a local spicy noodle soup) and the Thieves' Market, the largest and oldest flea market in Singapore, where locals can shop for old bric-a-brac or second-hand goods.
• Ubi, tugi, gabi and a local root crop which the Spanish called kamoti (apparently not the same as the sweet potato, sweet potato, Ipomoea batatas) were farmed in swiddens, while "laksa" and "nami" grew wild.
• Liu Lian Xiao Xing loved to eat diverse and sumptuous Singapore delights like black pepper and chilli crab durians, Hainanese chicken rice, laksa lemak and roti prata, and had recently discovered a new favourite dish, Shanghainese xiao long bao.
• Malaysian chef Norman Musa uses sweeter aromatics such as star anise and cinnamon along with the coriander seeds and turmeric found in Tan's version, as well as that from Mandy Yin, the Kuala-Lumpur-born chef at my favourite laksa joint, north London's Sambal Shiok.
• The unit combining forms are combined with atus 100, atak 200, amas 400, tali 1000, laksa 10,000, keti 100,000, and yuta 1,000,000 as they do with dasa 10:.
• Laksa betawi, a Betawi laksa—the thick yellowish coconut milk based soup is a mixture of spices contains ground rebon or ebi (dried small shrimp), ketupat, vegetables, boiled egg, sprinkled with bawang goreng and often topped with emping cracker.
• Other popular Indonesian street food and snacks are siomay and batagor (abbreviated from Bakso Tahu Goreng), pempek (deep fried fish cake), bubur ayam (chicken congee), bubur kacang hijau (mung beans porridge), satay, nasi goreng (English: fried rice), soto mie (soto noodle), mie ayam (chicken noodle) and mie goreng (fried noodle), tauge goreng (mung bean sprouts and noodle salad), asinan (preserved vegetables or fruits salad), laksa, kerak telor (spicy omelette) and seblak.
• In Malaysia and Indonesia it has the common name "kesum", and its shoots and young leaves are eaten raw as part of salad (ulam); used as an aroma spice additive in peppery dishes such as laksa, nasi kerabu, asam pedas and tom yam; used as tea leaves; and used for topical applications in traditional medicine.
• Palembang's mie celor is noodles in shrimp and coconut soup, while laksan is slices of pempek fish surimi served in coconut-based laksa soup.
• Instead of a display centre for cultural activities, the group set up a traditional Baba coffee shop or kedai kopi, complete with laksa, mee-siam and satay stalls, set amid marble-topped tables and aged advertisements of Milo.
• Petis or hae ko – black coloured shrimp paste that popular in Java, commonly used in tofu dishes, rujak, laksa, or popiah.
• The book provides instructions for making terong balado sauce, oxtail soup, coconut noodle chicken laksa, garlic rice stew, nasi goreng, gado-gado, satay, and chicken and potato croquettes.
• Other dishes served at Chatterbox include coconut ice cream, lobster laksa, ngo hiang, rojak, and salted egg chicken wings.

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