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If you missed the glorious offerings of the 2011 Good Food & Wine Show in Melbourne recently, never fear! This food-show extraordinaire is making its way up to Sydney, Perth, Adelaide and Brisbane in the next few months.
In the meantime, try your hand at this warm, spicy laksa from The Food Book (p. 247) — inspired by Poh Ling Yeow’s Malaysian segment at the Melbourne 2011 GFW show. There are many types of this popular Malaysian dish, but the most common is the coconut-rich curry laksa. Some say ‘laksa’ comes from the Sanskrit lakh (meaning 10,000), referring to the many ingredients used to make it. You can use various noodles – from very thin vermicelli to thick udon.
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