Posted in Home Cooking, The Flavors of Asia

A Different Sort of Laksa

The bowl of soup shown above isn’t the prettiest thing in the world, but let me assure you that it is in the running for one of the most nourishing, most comforting foods ever.
This is laksaat least, this is how laksa is done in the provinces surrounding Laguna de Bai. Unlike its Nonya namesake in Singapore and Malaysia, coconut milk and fat rice noodles do not come into play in this particular dish. Instead, sotanghon – springy-textured mung bean vermicelli – is cooked in a clear broth with shredded banana blossoms [puso ng saging – lit.: banana heart] with ground pork, onions, and garlic.
This can be served as a first course; the broth is mild yet flavorful, just the right thing to whet your appetite. At our house, though, this is considered more of both a main course or a heavy side dish. The pork, noodles, and shredded banana blossom are fab over a good plate of steamed rice. 🙂


Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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