Around the World in 30 Soups: This month we're collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today's stop: Malaysia.
This hot, steaming bowl of fragrant, spicy broth with noodles, prawns, and eggs is a common dish in Malaysia. The key component is the spice paste, which takes a bit of time, but once you've made it, you can keep it in the fridge for up to a month. Alternatively, there are very good store-bought pastes available.
—Ping Coombes, author of Malaysia: Recipes From a Family Kitchen
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