General Discussion

Singaporean Laksa --Joanna


General Discussion

Singaporean Laksa --Joanna

Tord Svenson | Jan 20, 2000 12:27 AM

subject Re(1): Singaporean Laksa ? (Joanna)
Posted: January 19, 2000 at 20:26:51

In Reply To: Singaporean Laksa ?
Posted by Tord Svenson on January 19, 2000 at 03:21:05

Joanna said ------
Dear Tord,

I have to convey my humblest apologies. I'm so ashamed! When I showed my mum your recipe, she said to tell you that aside from the coriander leaf (you have to use polygonum) and peanut butter, your's is 100% Nyonya Laksa Lemak.
She has not cooked this since I was a little girl and I don't recall what you described in your recipe. Thanks to you, she's now going to cook it for me so I'll KNOW what REAL Laksa is like.
She turned her nose down at the one outside that I said was so great. She says once I've tasted her "original" laksa, I wouldn't want to eat it outside.
She says when my aunties made it back in Malacca, no one can stop at one bowl! I'm looking forward to that now.
Another thing, she says macadamia nuts are a good substitute for candlenuts (buah keras) but it'll be better if you used candlenuts.
She told me to apologize to you first thing in the morning. So here I am, head hung low, tendering my sincerest apology.

--------- Reply ------------
There is no offense so no apology is necessary. I am happy to make these dishes the best I can and consider myself fortunate to be able to get decent ingredients to make them with.

What you said about the cockles interests me. In the US we call cockles by the name Periwinkles. They are not sold in many places in America outside of Chinatowns. I had a cockle dish in the Taiwan Café in Boston recently and I am afraid that they overcooked them -since they had the consistency of rubber pencil erasers. I should think that two minutes would be the most one would want to cook them for? Anyway - I can obtain all the cockles I want very cheaply at our local Chinese market and I will try some in my next Laksa -maybe along with some crabmeat. I love to try variations of this dish.

Sounds like you should be cooking WITH your Mother -so you acquire the knowledge she has obtained in her lifetime of making good food. Someday you may go abroad from Singapore and yearn for the foods of your childhood. These tastes will bring back memories of home and of those you love and who love you.

Tonight it will be close to zero degrees Fahrenheit in Boston. Winter is all around this old house - and I have just finished a nice home-cooled meal of yellow pea soup and Swedish hard-bread. It's nice to think of cockles, durian and Singapore.:-)

Want to stay up to date with this post?