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English: Lantern fish / Deutsch: Laternenfisch / Español: Pez linterna / Português: Peixe lanterna / Français: Poisson lanterne / Italiano: Pesce lanterna /
Arzilla is the Italian generic word for rays and skates, kinds of cartilaginous fishes having horizontally flattened bodies and enlarged winglike pectoral fins with gills on the underside.Deutsch: Asant / Indian: Kayam
Asafoetida, also known as "hing" or "devil's dung," is a pungent and aromatic resin extracted from the roots of certain plants. It has been used for centuries in cooking and traditional medicine due to its unique flavor and potential health benefits. In this article, we will explore Asafoetida, providing a definition, discussing its culinary significance, offering examples of its use, addressing potential risks, and sharing a popular recipe. Additionally, we will touch upon the historical and legal aspects of this intriguing ingredient.
Asam is the Indonesian term for "Tamarind " (Tamarindus indica). Asam is the fruit of the tamarind tree. If asked for Asam water is made by taking a piece of tamarind and soak in 1-2 tablespoons of water. Rub fruit flesh of the pits and use the water. In Indonesia, for fish or chicken, the Asam is used instead of lemon juice, rub the Asam directly into the fish. Asam is now available in paste so it is much easier and faster to use Asam to cook dish that requires an Asam.
Asam is called the same in Malaysia, Makham in Thai and
Sampalok by the Filipinos.
Sampalok is used in the Philippines as souring agent for Sinigang recipes and also made into sweet candies or eaten as is. In Germany it is very rare for me to find fresh sweet tamarinds, but some groceries carry fresh , sweet tamarinds still in its shell in small packages. The last time I was able to eat fresh Tamarind was a year ago, 100 gram pack cost 10 euros and imported from Thailand. Tamarid is one of the fruits I miss living in Germany, in the Philippines, when in season, they can be pruchased very cheap.
Asam Laksa refers to one of the popular hawker foods found in Penang. This is one of the foods that should not be missed while in Penang. Asam Laksa is thick rice noodles served in fish flakes soup which is spiced and flavored with dried chilis, lemon grass, shallots, turmeric, kesum leaves, ginger flowers, galangale, candlenuts, Belacan (dried shrimp paste) and tamarind juice and is garnished with fresh mint, fresh chilis, shredded pineapple, cucumber, onions, lettuce, ginger flowers and spoonful of Hae Ko (black shrimp paste).
The Malays and Baba Nyonya community have a slightly different style of cooking the Asam Laksa the end result is always a piquant, spicy and very delicous steaming bowl of rice noodles.
Penang is a state in Malaysia. The food in Penang is widely regarded as the best in Malaysia.
What a wonderful and flavorful food! Just reading the ingredients and spices included to make this dish makes me hungry. I love the fact that it includes some of my favorite spices, ginger, mint, lemon grass and tamarind juice, there is an explosion of taste. My favorite restaurant in my city in Germany is a Malaysian cook, I think I will should ask him soon if he can prepare this for me.