![]() ![]() ![]() In his mind, he still remembers that he had two 600 g packs of laksa pastes in the kitchen shelf. Guai Shu Shu was invited to a gathering of about 15 old classmates residing in Singapore and Southern Peninsular Malaysia and Guai Shu Shu promised them that he will cook laksa for the gathering but did not check the stock of his laksa pastes. ![]() Barrette Tan, the son of the Late Tan Yong Him) said the original paste to make Sarawak Laksa comprised of a mixture of 20 herbs and spices needed to blend well with the noodles” Refusing to disclose his recipe, Tan (refer to Mr. In an article by Bernama New Agency dated 20 March 2006 (“LAKSA SARAWAK PASTE SET TO GO GLOBAL”), it was written Most people will not even bother to question how these pastes were made as the prices were reasonable and it can be easily purchased in major shops of Kuching, Besides, people were told that it is hard to home-made the laksa paste as it is laborious, time-consuming and a great number of ingredients were needed. Most Sarawakian households cooked their laksa from ready-made laksa pastes made popular by the Tan’s Family in the 1960’s and 1970’s. Indonesian guy drives Internet crazy after he marries his rice cooker Follow Mashable SEA on Facebook, Twitter, Instagram, YouTube, and Telegram.Ĭover image sourced from Taste Atlas and Young Pioneer Tours.PART II – THE SECRET OF SARAWAK LAKSA PASTE Thai ministry gets called out for using fake flood photo with crap editing Hardworking Malaysian foodpanda rider gets his PhD after 4 years Now that we know there's no real right or wrong when it comes to food, what's the best dish according to you? Read more life stories: Sure, some of them – like Balut – may be acquired tastes, but as mentioned right at the start of this article: Taste is subjective.Īs one Instagram user put it, "Asian food is way too diverse to be placed on a list", and it's probably worth thinking about such ratings as more of a flavor-of-the-month type of thing rather than an absolute list that dictates which country's food is better when compared with another.Īfter all, if anyone wasn't aware before, Asians are remarkably defensive about their dishes – even the obscure ones, and it's already a well-known rule by now that nearly every popular dish in Asia will have a loyal following willing to defend it with their lives. Availability of ingredients, cultural and religious sensitivities, and climate all play an important role in such foodie diversity. When going through the myriad of flavors all around the region, it's easy to see that food is just one of those things that you cannot objectively place on a ranked list. With the list appearing quite volatile, it's probably worth mentioning that such lists about which foods are the best or the worst probably shouldn't weigh too heavily on anyone's culinary decision-making. Looking at the list on Taste Atlas' live website at the time of writing will show that Sarawak Laksa isn't the top-rated food any longer (it's in fact fallen all the way to 90th place following rating changes), with Tahcin now occupying the number one spot. IMAGE: Asian Inspirationsĭespite the backlash, it must be noted however, that the rankings are predicated on user ratings that change on a daily basis. "Balut shouldn't be at the bottom!" said another, who joined a few others in defending the dish made primarily out of semi-incubated bird eggs. "Y'all think it's f***ed up that you call other people's food culture 'the worst'?" said one commenter. On the Instagram post, many people were visibly upset with the rankings, with a large number of them unappreciative of some culture's food items being called inferior to others. Now, it's easy to see how such a list could be seen as provocative – while it would be controversial enough to put numbered ratings on food items based on nationality, to place them into tiers like "Best" and "Worst" is simply taking things into risky territory. The "OK" tier on the graphic had Lebanese Ma'amoul, Japanese Mochi, and Chinese Spring Rolls, while the "Worst" tier with the lowest-rated foods consisted of India's Baingan Bharta, Japan's Zenzai, and Filipino Balut in dead last. ![]() The next rung on the ladder was the "Great" tier, which consisted of dishes such as China's Jiaozi, Japanese Sushi, and Roti from India. A post shared by TasteAtlas enough, the post saw Malaysia's Sarawak Laksa come out on top, with an overall rating of 4.8 out of a maximum 5, and sat in the row labeled "Best" alongside other delicacies such as Iran's Tahcin, and Japan's Nabemono. ![]()
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