Wednesday, 27 May 2015


I was first introduced to Singapore Laksa about 6 years ago when I visited my sister and her family.  I fell in love with it and tried my hand at making it using a recipe that I found from the Internet.  The one that I cooked for my friends yesterday had beehoon (noodles), coconut milk, spices, chilli, with toppings of fresh prawns and fish cake of the ingredients.  Instead of chicken meat, I used fish and cuttlefish for the curry lemak.  I used bean sprouts, mint leaves, chilli, onions, eggs, lime and kantan flower as garnishing.

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