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.