Citation
Rokiah Mohamad, . Canning of 'laksa' Malaysian food gravy. pp. 79-82. ISSN 0127-4171
Abstract
'Laksa' was a popular Malaysian food. There were three types of 'Laksa' gravy i.e. the 'white' gravy which was very popular in Terengganu and Kelantan the 'red' gravy in Johore while the 'sour' gravy in the West Coast and North of Peninsular Malaysia. The traditional way of preparing laksa gravy was very tedious and time consuming. Therefore one of the steps taken to solve this problem was to can laksa gravy in concentrated form. It was quick and easy to serve. The only thing that one should do was to preheat and reconstitute it with coconut milk or water before serving
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Abstract
'Laksa' was a popular Malaysian food. There were three types of 'Laksa' gravy i.e. the 'white' gravy which was very popular in Terengganu and Kelantan the 'red' gravy in Johore while the 'sour' gravy in the West Coast and North of Peninsular Malaysia. The traditional way of preparing laksa gravy was very tedious and time consuming. Therefore one of the steps taken to solve this problem was to can laksa gravy in concentrated form. It was quick and easy to serve. The only thing that one should do was to preheat and reconstitute it with coconut milk or water before serving
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Ill.; 3 tables; 3 ref. Summaries (En Malay) |
| AGROVOC Term: | ALIMENTOS INSTANTANEOS |
| AGROVOC Term: | ENVASADO |
| AGROVOC Term: | MALASIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:54 |
| URI: | http://webagris.upm.edu.my/id/eprint/19334 |
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