Laksam

Laksam, also known in Thailand as Lasae (Thai: ละแซ), a specialty of the Northeastern Malaysian states of Kelantan, Terengganu and Kedah, is made with very thick flat white rice flour noodles in a rich, full-bodied white gravy of boiled fish and coconut milk. Though usually made of fish flesh, it is sometimes made with eels. […]

Tabbouleh

Tabbouleh [tuh-boo-luh] (Arabic: تبولة‎ taboūleh; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made of mostly finely chopped parsley with tomatoes, mint, onion, Bulgur (cracked wheat), and seasoned with olive oil, lemon juice, salt and Pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze (appetizer) in the Arab world. Variations of it are made by Armenians, Palestinians and Turkish. Its popularity has grown in Western cultures. RECIPE: […]

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