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Assam Laksa
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Asam Church or Asamkirche in Munich, Germany
Asam Laksa
Assam or asam laksa.
Rose de Porcelaine
Asam laksa
Noodle
Asam Laksa
Feb 2, 2020 - Munich, Germany: Upward view of St Peter statue with angels in entrance hall to Baroque church Asamkirche
Asian food asam fish
Feb 2, 2020 - Munich, Germany: Front entrance facade of Asamkirche, late baroque church
Feb 2, 2020 - Munich, Germany: Ultrawide upward view of ceiling fresco altar facade in Baroque style church Asamkirche
Noodle
Asam altar of Weltenburg
Asian food asam fish
Asam Laksa
Feb 2, 2020 - Munich, Germany: Ultrawide upward view of ceiling fresco altar facade in Baroque style church Asamkirche
Feb 2, 2020 - Munich, Germany: Ceiling with gold decoration in entrance hall to Asamkirche late Baroque Church
Noodle
Asam-Church in Munich, Germany
Asian food asam fish
Asam Laksa
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Penang Asam laksa
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!["La rose de porcelaine (Etlingera elatior) est une espèce appartenant au genre Etlingera de la famille des Zingiberaceae, originaire de Malaisie. Elle est appelée ginger torch dans les pays anglo-saxons et bastón de emperador (bâton de l'empereur) dans les pays hispanophones." ----------------------------------------------------------------------------------------------------------------------- "Etlingera elatior (also known as Torch Ginger, Ginger Flower, Red Ginger Lily, Torch Lily, Wild Ginger, Combrang, Bunga Kantan, Philippine Wax Flower, Xiang Bao Jiaing, Indonesian Tall Ginger, Boca de Dragón, Rose de Porcelaine, Porcelain Rose) is a species of herbaceous perennial plant[citation needed]. Botanical synonyms include Nicolaia elatior,[1] Phaeomeria magnifica,[1] Nicolaia speciosa, Phaeomeria speciosa, Alpinia elatior, Alpinia magnifica. The showy pink flowers are used in decorative arrangements while the flower buds are an important ingredient in the Nonya dish laksa. In North Sumatra, the flower buds are used for a dish called arsik ikan mas (Andaliman/Szechuan pepper Spiced Carp) It is known in Indonesian as bunga kecombrang or honje, Malay as bunga kantan and Thai as ดาหลา daalaa. In Thailand it is eaten in a kind of Thai salad preparation.[2] In Karo, it is known as asam cekala (asam meaning 'sour'), and the flower buds, but more importantly the ripe seed pods, which are packed with small black seeds, are an essential ingredient of the Karo version of sayur asam, and are particularly suited to cooking fresh fish." Souce: Wikipedia](https://images.stockfreeimages.com/thumb/0f9u665z4p.jpg)
