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Laksa Free Stock Images
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Meat and noodle soup
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Ayam Laksa, The Melaka food at Jonker street, Malaysia
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Laksa noodle soup with chicken, fresh vegetables and wonton on t
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Laksa
Coconut shrimp laksa soup on a dark background, top view.
Singapore Laksa
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Sarawak Laksa - Series 4
Curry Laksa Noddle
Asam Laksa
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Curry Laksa traditional Spicy Noodles
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Laksa Soup
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Malaysian noodles laksa soup with chicken, prawn and tofu in a bowl on grey background
Asam Laksa
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Paste of rice flour
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Laksa noodle soup with chicken, fresh vegetables and wonton on t
Red torch ginger plant.
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Malaysian noodles laksa soup with chicken, prawn and tofu in a bowl on grey background
Rose de Porcelaine
Closeup of Laksa soup
Tasty 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)
