Flavor of the World: South East Asia

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Life & Style> The Dish
Asam Laksa: Appetite Rouser

Flavors and textures contrast in asam laksa, a specialty of Penang, Malaysia; it's made with rice noodles in a spicy broth, topped with mint leaves, red chili, cucumber, red onion, pineapple, lettuce and the unopened flower bud of the torch ginger plant, the bunga kantan. It's sold by street vendors and also made at homes.

Penang's noodle dish rouses the appetite.
'I like how it gets all my senses going, my tummy churning and my lips tingling," ...
... gushes Ivy Soon, youth editor at Malaysia's the Star newspaper, about asam laksa, a Penang specialty that's so linked to the northwestern island state in the minds of Malaysians that it's often just called "Penang laksa." ...
Full Story: Asam Laksa; By ROBYN ECKHARDT on WSJ.com

Laksa on Foodista

Arts & Life> Food
David Chang's Ramen: Not Your Average Noodle

Chef David Chang takes ramen to the next level by creating noodles that are nothing like the dried, instant type. The broth takes hours to prepare and uses pounds of meat.
A recipe for apple salad with kimchi is also included.

In his new cookbook, Momofuku, David Chang, a chef who made his name in the New York food scene with the steaming bowls of ramen served up at his East Village restaurant, lists a simple equation for understanding his signature dish: ...
Full Story: David Chang's Ramen: Not Your Average Noodle; on NPR.org


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