Prawn Laksa Linguine (S$14) - this is a fusion of the local delicacy “Laksa” and the classic Italian pasta.
How it is prepared - To prepare the laksa gravy for each order, the oil and fresh milk (not coconut milk) is first seared, then the rempah is added to from the gravy for the pasta. The rempah is cooked ala minute for every single order of pasta. The Chef uses fresh milk to replace the coconut milk. The Laksa rempah is made from scratch by the Chef daily and is free from preservatives and additives, flavorings.
To prepare the prawns, the Chef first butterflied and de-veined the large fresh prawns. The Chef cooked the Linguine till 50% done, add in the fresh prawns, and then stir in the Laksa gravy to it to further cook it, ensuring the Linguine is fully infused with the Laksa gravy.
The Chef then drizzled a dash of black and white sesame seeds to decorate, added chopped laksa leaves, finally decorating the top with a layer of crispy flour strips made from wanton skin cut into strips and deep fried in Fusion style.
Food Tasting Notes - The Chef uses fresh milk to replace the coconut milk. The Laksa gravy is made from scratch by the Chef, and tastes lightly spicy, the creaminess comes from the fresh milk, though no coconut milk is used in this dish, but it has a very creamy, nutty flavor. The Chef drizzled a dash of black and white sesame seeds to decorate, which gives a nutty flavor, and also added chopped laksa leaves to add to the aroma.
The gravy tastes strongly of tumeric, there is a nutty flavor due to candle-nuts used in the rempah paste to make the gravy. In addition there is a distinct aroma of lemongrass. The Chef decorate the top with a layer of crispy flour strips made from wanton skin cut into strips and deep fried Fusion style. The pasta used here at Swirl@rt Cafe is Linguine.
Large fresh prawns are purchased from the market, butterflied and de-veined. The prawns are sweet and juicy, and because they were butterflied and de-veined, the prawns had the laksa flavor infused fully into it.
The Linguine is thoroughly cooked well to panter to the local crowd, not al dente like the Italians. The serving is huge enough for 3 pax. Personally I'd love to have more gravy to enable me to slurp it up, and for the linguine to fully soak in the gravy for a more intense flavor. Overall this dish is a good bite, this localized version of pasta is welled liked, not only among the locals but also the expatriates.
Swirl@rt is located at 417, River Valley Road,
How it is prepared - To prepare the laksa gravy for each order, the oil and fresh milk (not coconut milk) is first seared, then the rempah is added to from the gravy for the pasta. The rempah is cooked ala minute for every single order of pasta. The Chef uses fresh milk to replace the coconut milk. The Laksa rempah is made from scratch by the Chef daily and is free from preservatives and additives, flavorings.
To prepare the prawns, the Chef first butterflied and de-veined the large fresh prawns. The Chef cooked the Linguine till 50% done, add in the fresh prawns, and then stir in the Laksa gravy to it to further cook it, ensuring the Linguine is fully infused with the Laksa gravy.
The Chef then drizzled a dash of black and white sesame seeds to decorate, added chopped laksa leaves, finally decorating the top with a layer of crispy flour strips made from wanton skin cut into strips and deep fried in Fusion style.
Food Tasting Notes - The Chef uses fresh milk to replace the coconut milk. The Laksa gravy is made from scratch by the Chef, and tastes lightly spicy, the creaminess comes from the fresh milk, though no coconut milk is used in this dish, but it has a very creamy, nutty flavor. The Chef drizzled a dash of black and white sesame seeds to decorate, which gives a nutty flavor, and also added chopped laksa leaves to add to the aroma.
The gravy tastes strongly of tumeric, there is a nutty flavor due to candle-nuts used in the rempah paste to make the gravy. In addition there is a distinct aroma of lemongrass. The Chef decorate the top with a layer of crispy flour strips made from wanton skin cut into strips and deep fried Fusion style. The pasta used here at Swirl@rt Cafe is Linguine.
Large fresh prawns are purchased from the market, butterflied and de-veined. The prawns are sweet and juicy, and because they were butterflied and de-veined, the prawns had the laksa flavor infused fully into it.
The Linguine is thoroughly cooked well to panter to the local crowd, not al dente like the Italians. The serving is huge enough for 3 pax. Personally I'd love to have more gravy to enable me to slurp it up, and for the linguine to fully soak in the gravy for a more intense flavor. Overall this dish is a good bite, this localized version of pasta is welled liked, not only among the locals but also the expatriates.
Swirl@rt is located at 417, River Valley Road,
S ( 248316 )
Tel : 68873720
Email : enquiry@swirlart.com.sg
Website : www.swirlart.com.sg
Opening Hours :
Monday to Thursday, Sunday - 12pm to 1 am
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