I've blogged here and elsewhere in the past about Azalina Eusope's excellent Penang-style Malaysian food offerings, including savory laksas. Her Azalina's Malaysian stall is one of the things that keeps me returning to Off The Grid's Friday night Fort Mason Center events.
Azalina's Malaysian's White Peach Noodle Laksa, featured at Off the Grid the past two Friday nights, not only uses peach in the broth, along with lemongrass, coconut and the usual spices, but also incorporates peach pulp in the noodles. The chief effect of this, according to Azalina and supported by my own experience, is a softer, more unctuous noodle. It also undoubtedly adds to the peachy tartness of the soup, though it's difficult to tell how much of this comes from the noodle itself. But the end result was very salubrious. I can't say I could really detect much peach flavor (and the fact that I ordered my laksa extra spicy probably didn't help) but the extra tartness was palpable, and had the salubrious effect of neutering any potential cloying sweetness from the coconut, making for a wonderfully delicious bowl of laksa.
[Noodle photo courtesy Azalina Eusope]
Where slurped: Azalina's Malaysian food stall, Off the Grid Fort Mason Center
Post a Comment
Comments will be moderated. Spam and unnecessarily abusive comments will be deleted.