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   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 14-Oct-2025 14:51:37 JST Adrianna Tan

   Recently I went to a Singapore food thing in San Francisco. I was so disappointed with the laksa I resolved to make it myself. ‘Including the noodles, and the fishballs, from scratch’. Guess I have my new project. I just find most laksa made by other people (including Singaporeans) to be completely unacceptable. Heh. It is my favorite dish of all time, after all. Even in Singapore I never eat it outside of 2 specific stores (Wei Yi, and Janggut Laksa at Roxy Square).

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 14-Oct-2025 15:12:54 JST Adrianna Tan

     in reply to

     • Foodie in Outaouais 🇨🇦

     @FoodieKenobi yay! I’d start here

     https://thewoksoflife.com/category/recipes/dim-sum/

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     Foodie in Outaouais 🇨🇦 (foodiekenobi@mastodon.social)'s status on Tuesday, 14-Oct-2025 15:12:55 JST Foodie in Outaouais 🇨🇦

     in reply to

     @skinnylatte I was so discouraged by the high price of hot and sour soup that I made it myself. It was pretty good, if I May say so myself! I want to learn some dim sum dishes too.

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 15-Oct-2025 03:53:55 JST Adrianna Tan

     in reply to

     • jlin

     @jlin outside of Singapore and Malaysia, most folks don’t make the spice paste correctly. It’s just often very bland compared to what it’s supposed to be. They also don’t go all out with preparing all the components parts in the ‘right’ way (lightly poaching the proteins for example). The fish balls and fish cakes are factory made and taste much worse than the handmade ones back home

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     jlin (jlin@cosocial.ca)'s status on Wednesday, 15-Oct-2025 03:53:56 JST jlin

     in reply to

     @skinnylatte what is insufficient about it? is it the texture, flavour, or both (and other deficiencies?)

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 15-Oct-2025 04:46:39 JST Adrianna Tan

     in reply to

     • Soh Kam Yung
     • ubi

     @ubi @sohkamyung yeah it’s more curry laksa. Has some southern Peranakan influence but the Chinese style of laksa in Johor is also more similar to that than laksa Johor

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     ubi (ubi@ecoevo.social)'s status on Wednesday, 15-Oct-2025 04:46:40 JST ubi

     in reply to

     • Soh Kam Yung

     @sohkamyung @skinnylatte interesting. That's not how I imagine Laksa at all. It's such a tricky dish, the same name hides an entire family of fish based soup noodles.

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     Soh Kam Yung (sohkamyung@mstdn.io)'s status on Wednesday, 15-Oct-2025 04:46:41 JST Soh Kam Yung

     in reply to

     • ubi

     @ubi Maybe I'm wrong, but Singapore Laksa is more like a curry than Asam Laksa.

     Of course, my favourite laksa is from my home town: Kuala Kangsar, Perak. The Best! 🙂

     @skinnylatte

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     ubi (ubi@ecoevo.social)'s status on Wednesday, 15-Oct-2025 04:46:42 JST ubi

     in reply to

     @skinnylatte What is Singaporean Laksa? Is it like Laksa Johor because of your geographical proximity or like Asam Laksa because of your penchant for Peranakan food?

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 15-Oct-2025 12:14:38 JST Adrianna Tan

     in reply to

     • jlin

     @jlin oh yeah! kerala food is similar in that regard. lots of crossover.

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     jlin (jlin@cosocial.ca)'s status on Wednesday, 15-Oct-2025 12:14:39 JST jlin

     in reply to

     @skinnylatte I totally get what you mean when it comes to spices. I went to a restaurant recently in Victoria BC recently that specialises in cuisine from Kerala India (Cafe Malabar) and the spices used are a revelation! It is so flavourful that it puts all the other dishes I've had before to shame.