古晋不能不提的美食
就是叻沙
砂朥越叻沙，源自古晋，流行在东马一带
叻沙来源是受古印度文化的影响
古印度梵文中laksha意思指数量繁多
因叻沙混合各种香料、鱼虾、蔬菜和面条多种食材
融合多种不同的味道
因此借用梵文laksha一词而成
古晋叻沙的颜色类似红咖喱
但用料不含咖喱香料
汤头是使用巴拉盏和虾壳来熬煮
煮好后再加入椰浆
配上米粉
米粉上铺满豆芽、蛋丝、鸡丝、虾子和香菜
食用前可以再挤上一点酸柑
吃起来酸酸辣辣
又有巴拉盏和虾子的浓郁鲜味
开胃又好吃
砂朥越叻沙，源自古晋，流行在东马一带
叻沙来源是受古印度文化的影响
古印度梵文中laksha意思指数量繁多
因叻沙混合各种香料、鱼虾、蔬菜和面条多种食材
融合多种不同的味道
因此借用梵文laksha一词而成
古晋叻沙的颜色类似红咖喱
但用料不含咖喱香料
汤头是使用巴拉盏和虾壳来熬煮
煮好后再加入椰浆
配上米粉
米粉上铺满豆芽、蛋丝、鸡丝、虾子和香菜
食用前可以再挤上一点酸柑
吃起来酸酸辣辣
又有巴拉盏和虾子的浓郁鲜味
开胃又好吃
Laksa is not to be left out when talk about the food in Kuching. Sarawak Laksa comes from Kuching and is popular in the East Malaysia. The name "Laksa" is believed to be originated from the Hindi word "Laksha" which means "a lot" or "one hundred thousand". Thus it represented Laksa which mixed a wide range of ingredients like the spices, fish and prawns, vegetables and noodles, which result in a perfect combination of different tastes.
Kuching Laksa look like red curry but it does not use any curry paste. Instead, the broth is cooked with belacan, prawns, and added with coconut milk. The Bee Hoon (rice vermicelli) topped with bean sprouts, omelette strips, chicken strips, peeled boiled prawns and coriander leaves, with the option to add lime.
Kuching Laksa look like red curry but it does not use any curry paste. Instead, the broth is cooked with belacan, prawns, and added with coconut milk. The Bee Hoon (rice vermicelli) topped with bean sprouts, omelette strips, chicken strips, peeled boiled prawns and coriander leaves, with the option to add lime.
It tastes spicy and sour, with the thick broth of
belacan and prawn, which increase the appetite and taste really good.
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