半生熟 = half cooked. Dear Uncle Gary, please don't let your Malaysian chappalang Cantonese influence you too much. They often speak in "Pun Tong Shui," using only a fraction of each language. I suggest Uncle Gary start a Cantonese class to help our friends improve their language skills!
我是一个七十多岁的老人家，我有我想法，但是，很多人都不知道，我是七十多岁的老太婆！我並不喜欢外国人叫我们的國家為馬拉！One of my ex colleagues who had been residing in New York for many years but until now he didn’t surrender his Malaysian citizenship & he referred Malaysia as 馬拉, I straight away saying to him, you are supposed to be still a Malaysian why you referring Malaysia as 馬拉，he said he followed suit those Hong Kong people staying in US. Sigh!
The history of asam laksa, a spicy noodle soup from Malaysia, is complex and evolved over time:   Origins The dish likely originated in coastal Malay communities, where fishermen would use small fish to make broth. To avoid waste, they would add tamarind peel to mask the oily taste, and other spices, fruits, and vegetables.  Influences The dish was influenced by Peranakan cuisine, as well as versions of laksa made in the north and east of Malaysia.  Ingredients The dish incorporates a variety of ingredients, including noodles, tamarind, chilies, lemongrass, and bunga kantan. The noodles were likely a Chinese contribution, while the tamarind may have come from trade with Southern Indian kingdoms. The chilies were introduced by the Portuguese, and the garnishes are likely a regional contribution.  Popularity The dish became popular in Penang, which is now its modern heartland. In Penang, asam laksa is often made using family recipes that have been passed down through generations.   Variations There are many variations of asam laksa, including Kedah Laksa and Terrenganu Laksa. The word "laksa" may come from the Hindi word for a type of noodle, or the Sanskrit word for "hundred thousand".
