LUMUT: A trip to Pangkor Island will not be considered complete without savouring its delightful version of laksa, a dish of noodles in a spiced gravy known as laksa mi Pangkor.
Unlike the laksa served in other areas, laksa mi Pangkor is unique as it uses specially-made white noodles which is served in clear seafood-based soup with sambal and sauteed vegetables.
Noraimi Hashim, a 48-year-old laksa mi Pangkor seller in Teluk Gedung, said she felt compelled to continue her aunt’s business of selling the dish as for her it is important to preserve the local delicacy which is not easily found in other places.
“Laksa mi is among the choices on must-have breakfast menus for locals. It has become the most highly sought-after dish for tourists,” she said.
Sharing on how the dish is prepared, Noraimi said she would soak the dried laksa noodles in water before pouring it into boiling water until it is softened.
“After that, rinse it under cold water and toss the noodles to get rid of the limestone paste taste,” she said adding that she would use up to 15 packets of 250gm dried laksa noodles each day.
The mother of four said preparing the soup was way easier than making other types of laksa gravy whereby fish, crab, squid or shrimp would be boiled with the addition of some dried tamarind apples and salt.
“I prefer to use shrimp for its sweeter taste compared to other seafood, However, I will still prepare the dish based on customers’ preferences,” said Noraimi, whose stall opens from 7am until noon every day.
According to Noraimi, what makes the dish different is the way the sambal is prepared by the “tumis darat” method and served with the sauteed long beans and carrots.
Customers could also choose the desired spice levels according to their tastebuds, she added.
On the specialty of the laksa mi served at Gerai Mak Uda, Noraimi said each bowl, which is priced at RM3, would be served with a half-boiled egg.
For administrative assistant Normala Shamsuddin, 36, laksa mi has always been her family’s choice of meal whenever they have breakfast at Noraimi’s stall.
She said laksa mi would also be a must-have Hari Raya dish in most houses on the island.
“I will always recommend my friends from outside Pulau Pangkor to try laksa mi as it is not available in other places,” said Normala, who would add soy sauce before eating the dish. — Bernama
Unlike the laksa served in other areas, laksa mi Pangkor is unique as it uses specially-made white noodles which is served in clear seafood-based soup with sambal and sauteed vegetables.
Noraimi Hashim, a 48-year-old laksa mi Pangkor seller in Teluk Gedung, said she felt compelled to continue her aunt’s business of selling the dish as for her it is important to preserve the local delicacy which is not easily found in other places.
“Laksa mi is among the choices on must-have breakfast menus for locals. It has become the most highly sought-after dish for tourists,” she said.
Sharing on how the dish is prepared, Noraimi said she would soak the dried laksa noodles in water before pouring it into boiling water until it is softened.
“After that, rinse it under cold water and toss the noodles to get rid of the limestone paste taste,” she said adding that she would use up to 15 packets of 250gm dried laksa noodles each day.
The mother of four said preparing the soup was way easier than making other types of laksa gravy whereby fish, crab, squid or shrimp would be boiled with the addition of some dried tamarind apples and salt.
“I prefer to use shrimp for its sweeter taste compared to other seafood, However, I will still prepare the dish based on customers’ preferences,” said Noraimi, whose stall opens from 7am until noon every day.
According to Noraimi, what makes the dish different is the way the sambal is prepared by the “tumis darat” method and served with the sauteed long beans and carrots.
Customers could also choose the desired spice levels according to their tastebuds, she added.
On the specialty of the laksa mi served at Gerai Mak Uda, Noraimi said each bowl, which is priced at RM3, would be served with a half-boiled egg.
For administrative assistant Normala Shamsuddin, 36, laksa mi has always been her family’s choice of meal whenever they have breakfast at Noraimi’s stall.
She said laksa mi would also be a must-have Hari Raya dish in most houses on the island.
“I will always recommend my friends from outside Pulau Pangkor to try laksa mi as it is not available in other places,” said Normala, who would add soy sauce before eating the dish. — Bernama
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