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Laksa King Flemington.
I’ve recently started to crave Malaysian food and since my
culinary skillset leaves much to be desired, I decided venture into Laksa King,
a popular Malaysian Chinese restaurant in Flemington. Walking in, I could
immediately see why it’s Urbanspoon Melbourne’s most popular restaurant. The waiting area was filled, a line had
formed and the noise from the hustle and bustle of the kitchen complimented the
lively chatter of its seated customers. This very much reminded me of the busy
streets of hawker food stalls I frequented growing up in Malaysia.
Nasi
Lemak served at Laksa King.
Nasi
Lemak. A rice dish literally meaning “fatty rice” derived from the
method of soaking the rice in coconut cream before steaming. I was served this bed
of steamy overpowering but fragrant coconut flavoured rice, chicken lathered in
smooth curry, fried ikan billis (anchovies), peanuts, boiled egg and sambal
sauce.
For just over $10, it had sparked fond trip
down memory lane as nasi lemak was the breakfast dish I often consumed before
going to school. School in Malaysia started early and if one didn't eat fast,
one didn't eat at all. So nasi lemak sold in hawker stalls of the morning market were presented in small ready-to-eat parcels, wrapped
in a blanket of banana leaves and newspaper to seal in the warmth.
Wrapped and ready in banana leaves and the local paper.
Nasi Lemak served in Malaysia
As far as authenticity goes, it is wise to acknowledge that
although it is not possible to recreate the cuisine of a country to its
absolute genuineness outside the country itself (Ripe, 1996), the ingredients
and overall taste of Laksa King’s dish was very close to home. Also, for obvious Occupational Health & Safety reasons, Malaysian food in Melbourne restaurants don’t come wrapped in the Herald Sun.
Having lived in Melbourne for over 10 years, the amount of
time I've connected back to my roots through food is scarce. Eating
food reveals who we are and thus who we are not. What I am, is someone in needs to know what it means to be an Australian whilst not losing sight of where I came
from. I think it’s high time I start
taking cooking tips from the Malaysian chefs in my family. My parents.
Sources:
Ripe, Cherry. (1996) Culinary Identity. Goodbye Culinary Cringe. New South Wales, Australia. Allen and
Unwin Ptd Ltd.
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