LUMUT: A trip to Pulau Pangkor would not be complete without savouring its version of laksa or a dish of noodles in a spiced gravy known as laksa mee Pangkor, which is unique as it uses specially-made white noodles which are served in a clear seafood-based soup with sambal and sauteed vegetables.
Noraimi Hashim, 48, a laksa mee Pangkor seller in Teluk Gedung said she wanted to continue her aunt’s business of selling the dish as she felt was important to preserve the local delicacy.
“Laksa mee Pangkor is among the must-have breakfast items here, and has become highly sought-after by tourists.”
Noraimi prepares the dish by soaking the dried noodles in water before pouring it into boiling water for 40 minutes, or until it has softened.
After that, she rinses it under cold water and tosses the noodles to get rid of the limestone paste taste.
She would use up to 15 packets of 250gm dried noodles each day to meet customers’ demand.
The mother of four said preparing the soup was easier than making other types of laksa gravy, whereby fish, crab, squid or shrimp would be boiled with some dried tamarind apples and salt.
“I prefer to use shrimp for its sweeter taste. However, I will still prepare the dish based on customers’ preferences,” said Noraimi, whose stall opens from 7am until noon every day.
According to Noraimi, what makes the dish different is the way the sambal is prepared using the tumis darat method and served with the sauteed long beans and carrots.
On the specialty of the laksa mee served at her stall, Gerai Mak Uda, Noraimi said each bowl of the dish was priced at only RM3 and served with a half-boiled egg.
For Normala Shamsuddin, 36, laksa mee Pangkor has always been her family choice of meal whenever they had breakfast at Noraimi’s stall.
The administrative assistant said laksa mee Pangkor was also a must-have Hari Raya dish on the island.
“I always recommend my friends from outside Pulau Pangkor to try the laksa mee, as it is not available in other places.” - Bernama