I'd been eating at Asia Laksa (as I fondly called) since I started eating spicy foods, which was many, many years ago. I used to frequent this place so often until the lady boss even know what's my order as soon as I stepped into her shop, but that was last time.
Laksa in Seremban is different from Penang because it's more of curry with santan (coconut milk) base.
In Asia Laksa, you order by telling the lady boss what noodle/ combination of noodles that you want; bihun/ vermicelli, lao shu fen or yellow noodle. The next step is to tell her what 'liews'/ ingredients you
want or don't want to be put into your curry laksa. Liews/ ingredients available are such as curry chicken, taufupok, char siew, hard boiled egg (half), 'si ham'/ cockles, taugeh (beansprouts).
What makes Asia Laksa's curry laksa so special and 'must eat' in Seremban?
- The curry soup is excellent and you can request the curry to be more spicy or less spicy (the lady boss will adjust by putting less curry soup and mix with more normal soup). The curry soup is fragrant, not greasy at all and excitingly spicy (if you choose for the more spicy curry soup).
|
Curry laksa. Seen here is taufupoks, slices of lean char siew and chili paste, plus the flavorful and non greasy curry soup
|