Laksa

My last weekend (4th Aug),

I spent the day cooking burmese tradional dish : Ong Noe Kaut Swear (in singapore context it would have to be called - burmese laksa). It was my very first attempt in cooking this dish all by myself, starting from scratch... In the past I would help out mama in the preparation only..but that day, I actually went to market, bought every little ingredient from the noodles to the chicken..

The local singapore curry laksa is a coconut-based curry soup with the main ingredients -tofu puffs, fish sticks, shrimps and half-cookec cockles. It is commonly served with a spoonful of sambal (chilli paste) and is traditionally garnished with Vietnamese coriander (kun ywet), or laksa leaf (in Malay daun kesum).

However in contrast to the Singapore Laksa,

Burmese laksa includes chickens (both chunks of meat and bones like neck, feets), eggs and is usually garnished with tiny fritters, fresh onins and served with burmese tea.

Hope that from the look of it, the dish is somewhat presentable and appealing..ops..hope so ..crossing fingers :D

ps: Laksa (in chinese- 叻沙; lèshā) is spicy coconut based noodle soup from Peranakan culture, which is a merger of Chinese and Malay. The are 2 different types of noodle soup dishes: curry laksa and assam laksa. Curry laksa refers to noodles served in coconut curry soup, while assam laksa refers to noodles served in sour fish soup.