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  • Monster Munching
    California Asian, need I say more...the epitome of good eating! Here's another one to put on your list of must consult everyday...it just all looks so delicious and yes, indeed, someway, someday I'm going to go and have lunch in Sunny SoCal.
  • Chow Times
    This is so, so good! and it's Asian too. So in keeping with tradition that means good photos, lots of info and most especially good food! I can't believe I've only just discovered this fab blog.
  • Chubbypanda - The Epicurious Wanderer
    Interesting, informative and thought provoking. Excellent photos (and lots of them too), restaurant reviews and some excellent recipes as well. This is a fairly new blog just started in August and has a decidely Asian (my favorite) flavor.
  • mmm-yoso!!!
    Asian food blogs are the best and Kirk's blog is just outstanding. Based in San Diego this blog has lots of delicious photos and is an entertaining read as well; one of my favorites. Can't wait to get to San Diego. Bravo!
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« Where do we lunch from here? | Main | Ham and cheese and and Oranais for lunch »

24 September 2006

Comments

Creative Recreation

You got a really useful blog I have been here reading for about half an hour. I am a newbie and your post is valuable for me. these practices are unfair; but they say that most of their rules are only to apply to people who overdra.

Lisa

The upper picture is Laksa leaf. The lower picture is basil of the Asian variety. Laksa leaf is also called Vietnamese mint, chen hom (Hokkien) or daun kesom (Malay).

generic propecia

i like this part of the blog:"Since I would be needing cooked chicken and stock, the first thing to do was make both. I decided to follow my instincts on this one and so I made my stock using some of my green herbs (I bought lots of different kinds), fresh ginger slices and scallions." is very good

Suet

Laksa is practically a national dish in Malaysia. I grew eating different varieties in Penang. The one you've made is what we call "laksa lemak". It's also called "Singaporean laksa". Regarding the herbs, the 1st bunch is the correct one. That's what we call "daun kesum" or Vietnamese mint. I've never come across any cilantro/coriander in laksa though - I think that's why your soup looks so green - laksa lemak is usually yellowish. There's also "laksa assam". It's what we Penangnites claim as our own "Penang laksa". It has a sour soup base and is made with fish, specifically mackerel. You need a rich fish to go with the sour soup made with tamarind (there is no coconut milk). The same Vietnamese mint is used in making the broth and toppings include shredded cucumber, lettuce, red onion, pineapple & mint. Hope this helps.

Betty C.

This looks so good! I doubt I could find the ingredients in Aveyron, though...

Ken Broadhurst

We will check out the supermarkets at Belleville -- we were up there in the spring or early summer, can't remember when exactly. Coming into Paris from the south the 13th is easy for us, so we usually stop at Tang Fr. But I love to drive around Paris. We will definitely make the laksa this winter.

Suanne

The laksa looks great. I would love to have a bowl anytime.

Emily

Hi Chubbypanda and thanks for the excellent links and I'm sure you're right about the anise basil because one of the herbs did have a real anise taste to it.

Hi Walt,

I live only one metro stop from Belleville where there are at least 5 Asian grocery stores. So, Tang Freres is great but it you're looking to explore other areas check out Belleville.

wcs

Emily, this looks absolutely great. You have inspired me both with this and brik à l'oeuf (Ken got feuilles de brik yesterday) that we're planning to make this week.

We usually go to Tang Frères over in the 13th for aisian ingredients. Do you shop there or are there other good aisian stores around that we should try?

We make trips up to Paris for asian shopping a couple times a year. In fact, Ken is making a basic pho today for our lunch!

Chubbypanda

Emily,

I don't know laksa, but I do know tasty! That's a scrumptious looking soup.


Here's an article on the laksa herb with pictures.

http://www.uni-graz.at/~katzer/engl/Poly_odo.html

The confusing bit is "rau ram" is the name for Vietnamese coriander, but what you have looks nothing like it. Thai basil definitely isn't what you're looking for, but it's leaf structure is more similar.

What you have there looks more like anise basil.

http://www.foodsubs.com/HerbsAsian.html

Hope these links help.

- Chubbypanda

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