Pahang Laksa

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Pahang Laksa
Pahang Laksa

Lunch at the Impiana Cherating Resort.

Honestly, I have never heard of Pahang Laksa. To me, it's either Singaporean, Singaporean Peranakan, Penang and/or Johorean. But it seems there are many different versions served across each state of Malaysia.

As with most Laksas, the broth is made up of coconut milk and spices. But in the Pahang style, coconut milk is greater emphasized, coupled with a healthy addition of the flesh of de-boned fish, mainly from the Mackeral family, such as Tenggiri or Kambong. The flesh is pounded or blended into fine extracts before usage to give a smoother release.

Seemingly the broth is poured over rice noodles and then served with bean sprouts, onions and spring onions with a side option of more belachan chilli and a few squirts of Calamansi limes.

Did I enjoy the fishy Laksa? It reminded me plenty of fish crackers that had long dissolved into the broth. It was quite fishy and there was plenty of fish meat to be picking out between teeth after. The taste was quite alright - a slight savoury, a slight tangy and a slight spicy.

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Taken on: June 22, 2010
Tags: Everybody's photos tagged with Food Food Everybody's photos tagged with Malaysia Malaysia Everybody's photos tagged with Laksa Laksa
Sets appears in:   • CULINARY MALAYSIA   
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