The original owner of the Pacific Plaza Malaysian Foods has since moved to somewhere in Coquitlam,
the current operator is not doing so well in term of business, and the shop has been for sale for
2 years now but no interested buyer. I have never had luck for decent Penang Assam Laksa in Vancouver,
the fish is not suitable to make the soup maybe.
Oops, too far from the original top, let's start a new thread on Malaysian food, instead of fighting.
Don't want to deal with raw meat to keep it fast and simple. Plus, I have other dishes that has raw meat for dinner. Your version can be used as a consideration in the future.
zuesel 發表於 2009-10-6 12:12
I made simliar dish before, but I add 凌魚滑(the ones that you bought from Chinese supermarket---> I add egg, salt, pepper, green onion---->mix them together--->until the texture become 起膠.)
Then add the 凌魚滑to the lotus paste (I used to hand 刨蓮藕 + cut some in small pieces, so when you eat them you can still eat the small pieces of 蓮藕 and the rest are still soft & 弹牙)
Yeah, i love the crunchy texture too! I used the Magic Bullet to chop the ingredient. After I pan fried the lotusroot patties, the outside is crispy and inside still has chunks of lotusroots.
發表於 2009-10-7 16:54
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