Nanyang Spice, a new eatery in Sim Lim Square, Singapore, offers a unique take on laksa: lumbricus laksa, featuring dried earthworms (di long). Commonly used in traditional Chinese medicine for their anti-inflammatory and cholesterol-lowering properties, the protein-rich worms are farmed, cleaned, and dried. Owner Zac Choi, 54, reveals that his recipe, inspired by his mother’s 1960s Malacca laksa, uses di long as a natural preservative to prevent the coconut milk gravy from souring. The worms are believed to “eat away” bacteria, allowing the laksa to remain fresh even unrefrigerated overnight, while also enhancing its rich, savory flavor.
Earthworms
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