It is not
secret that I am a big fan of Sarawak Laksa. Unfortunately I only found out
about it (about being a fan) after I left Kuching to study in KL. So whenever I
go back home to Kuching, I would make it a point to eat laksa EVERYDAY.
Sometimes twice a day. I am THAT dedicated.
However,
despite my love for laksa, I never quite bothered to make it myself. It’s a
hassle to make a complete bowl of laksa simply because there are too many
condiments to make. There’s eggs, chicken, prawn, daun ketumbar etc. Therefore I
prefer to just go to my favorite laksa store and buy. Although occasionally my
mom does make laksa at home, like during raya open house or to celebrate me
coming home from KL. And whenever we make laksa it’s always from a ready-made
paste. I always wondered what’s inside the paste. I knew it contained a lot of
herbs and spices, but never really bothered to know what they are exactly, and
how it’s made. I just assumed it was a lot of work.
And I was
right.
While doing
a random google search on Sarawak Laksa (a favorite pastime), I stumbled across
this blog entry.
Here it
detailed the ingredients and method of cooking the Sarawak laksa paste. As I
expected, it contained a long list of ingredients that made me appreciate my
laksa heroes even more.
Unexpectedly,
the blog owners are Malaysians living in Melbourne, Australia. Malaysia Boleh!
Hehehe.
Ta’ra!
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