This is the Laksa ($4.50) served at Rumah Sayang at JEM. I can straightaway confirm that Chef Lo uses a lot of tumeric in this dish as can be seen from the bright yellow color of the Laksa gravy. The Nonya Laksa that Chef Lo at Rumah Sayang uses is the thick vermicelli. The other core ingredients added are : thinly sliced fish cakes, tau pok, tau gay, fresh large prawns.
Now tumeric is an Asian spice used as a core ingredient in making rempah for use in making curry. Here is a bird's eye view of the benefits of using this spice in our food.
Food Tasting Notes : The Laksa gravy tastes moderately spicy, with a distinct coconut flavor in it, and spots a bright yellow hue, understandably a fair amount of turmeric is used here. The texture of the gravy is smooth, watery, with a dash of laksa curry leaves that adds to the give it a distinct aroma.
The two large prawns are fresh, juicy and turgid, yet tender to the bite. The tau pok is cooked thoroughly till tender, and is chewy to the bite. The fish cake is sliced thinly and tender, does not taste fishy at all.
Now tumeric is an Asian spice used as a core ingredient in making rempah for use in making curry. Here is a bird's eye view of the benefits of using this spice in our food.
The two large prawns are fresh, juicy and turgid, yet tender to the bite. The tau pok is cooked thoroughly till tender, and is chewy to the bite. The fish cake is sliced thinly and tender, does not taste fishy at all.
JEM, #B1-41, 50 Jurong Gateway Road,
Singapore (608549)
Tel : 63390938
No comments:
Post a Comment