As a westerner who lives in Katong, I'm interested to know where you recommend for good Singapore Laksa. 328 is a short walk for me and I've been there and enjoyed it, but I wonder if there's somewhere more recommended.
@KeithMilner yes, the one in the food court at roxy Square is the original recipe, from the corner stall at Ceylon Road that closed down in the 1990s.
It’s amazing how we take this simple dish for granted in Singapore as you can literally find it everywhere, yet having to eat a bowl of laksa in the UK must be an absolute luxury for my Singaporean and Malaysian friends living there.
20 years ago, it would have been impossible to source ingredients like galangal, laksa leaves & belachan. But it's different now, so all you need is a good recipe.
Nowadays there tends to be a couple of Singaporean/Malaysian restaurants in various countries. But usually they upcharge till its quite expensive, can go up to 20 dollars for a bowl of laksa
Very exciting. Figured we'd only have beef rendang today but now there's an excellent option for the seafood lovers. Happy tummies all around. Thank you, chef.
Singaporean here and you have a few tips, 1stly, add more Heh Bi (Dried prawns) the dried prawns will bring out absolute flavour. 2ndly, reduce the amount of sugar, a good laksa uses minimal sugar, 3rdly, always use more oil to fry the rempah off to get that wok smell coming off the rempah. 4thly always soak your noodles in the laksa broth with the ingredients before serving for all ingredients to absorb the broth. Hope this helps
Candlenut = kemiri , correct! Auntie Liz knows her herbs & spices! Vermicelli rice noodles also correct! Gotta love that shrimp paste! Such a delicious laksa, can't wait for you to do the hokkien prawn mee👍 ps. Sooo many cockles mentioned... Washed cockles seems wrong, lmao 🤣
Cockles are dug from the mud and it's not just inside the shell that you will encounter that mud. The fisher will rinse them in clean salt water, but it is always a good idea to give them an extra rinse yourself. I actually once got a bad batch where the animals were stuffed with sand. Ate a few but all the sand between my teeth made it a horrible experience. Threw most of them away.
Well prepared in putting all the ingredients certainly this is really yummy, thanks for sharing this nutritious and healthy mouthwatering recipe, stay safe always.
Thank you for showing us how to make laksa especially for those of us who are not living in Singapore. Making this will be like medicine for homesickness. Most. Of all using ingredients that can be accessible n adaptable. Love you and keep up the good work
Alternatively you can sauté the prawn shells in oil to extract the prawn elixir oil before putting into the prawn stock. Using the prawn oil to cook off the rempah.
Hi Liz, why am I getting the feeling you were at the verge of salivating when looking at that beautiful bowl of laksa? There is nothing like watching a chef love and enjoy the food she has cooked. Yum!
Just came back from Singapore where I had Laksa for the first time and I regard it as one of the main fundamentally original dishes of Asia. I loved your execution, the way you explain what you're doing and why you're doing it, your choice of toppings and ingredients. I salute you.
I am soooo happy that I subscribed to your channel and so is my wifey. My first taste of a Singapore Laksa was around 29 years ago and bang, I was addicted. Ever since then, I have tried and tried and tried to work out a recipe using everything I could find on the Internet, recipe books and notes from others that had tried to make the real deal. Whenever we have travelled to Asia, I am always on the hunt for tips to perfect my home made Laksa recipe. AAAAnnndd thanks to you, I now know where I was going wrong and it has made me very happy indeed! The prawn stock was always a part of mine but I had not cooked the rempah for long enough nor added enough oil. You are also the only one I have seen who smashes the Lemongrass instead of adding it to the blender and you don't add ginger. Thank you soo much as I am so very happy to finally be able to rest knowing I can make a batch of rempah anytime I want and of course wifey is also very happy with the result and I won't drive her made with my inane ramblings about secret ingredients. Thank you again 🥇🎉🎊
Thank you Ross 🙏🏻 messages like this inspire us to continue creating and sharing our knowledge. The donation is extremely generous and I’m so happy to hear you’ll be using the video to cook for loved ones. Love it ✌🏻
@@AuntieLiz Just to let you know the bitly Apron links on your videos are broken - I checked it on your last 5 videos (I'm looking for a good one) and they all give a 403 Error page
Di Singapura panggil Laksa.. Di Penang Malaysia Memanggil Curry Mee.. Bubuh Daun Kesum atau Chemdehom adalah Dalah dan Silap, Berertu Recipi Top Chef Sudah... Out. !
This recipe looks great and all, but can we all take a second to appreciate how great Auntie is looking. Maybe it's just the new haircut but you look like you've got a new pep in your step
Another AMAZING video!! I don’t know if it is just me but it feels like something with the production/editing or maybe you, went to a next level with this video. I can’t put my finger on it but I love it. Thanks for bringing us another awesome video!
Well done! Cook and explain correctly, yes, this is authentic Laksa. Usually they put lots of dry shrimps(haibee) to cook with it to give a stronger broth, and also to soak the Taupau, to squee out the saltiness and oilyness of it. Anyway, the laksa looks delicious, I will have to look for it these few days to eat it. Thanks
You are the ideal person to investigate different Cultures and Culinary perspectives - You grew up in two cultures, actually three, your Dads Side, Your Moms Side, and from your side as a mixture of the two. I experienced a little of the same, My Mother was a Mixed Cherokee Indian, my Father a Mixed Irish German Jew. It does make a difference in how one experiences life and Food. So I think you see from at least three points of View Culturally , Mom's, Dan's, and Your own. The NHK Series, Through the Kitchen Window, would make a great Template to use to do several types of series. You have the Style and Talent to do this!
I used to get a deep fried pork chop laksa at a restaurant in Macau about 1/week - loved it, and I love the many different laksas you can get in many places, even in Melbourne
My favourite memory from the 2008 Singapore F1 night race was the Laksa I had in the basement of Suntec City. The biggest bowl of 'gravy' I've ever had!
You're definitely right, this is the version I ate growing up, and this is the version that gets Singaporeans excited :) I live in Perth now, and they don't have this version here :(
Hey Liz, that looks so good I'm sure I can smell it!. My favourite Laksa in london is down in Chelsea, it's called Phat Phuc, pure love and goodness its the best I've tried so far. Keep up the amazing work.
Kulit Undang Yang Rebus, Itu Untuk.. Hockken Mee Campur Udang Lipan 25 Ekur, Bawang Putih 12.biji ,Cabai Kisar 5.sudu yg besar, Masak, Kisar ,Taois, Buah Kuah Hockken Mee. Ok.
From one Chef to another...this dish seems like a slight spin om a Thai Panang Red Curry/ Tom Yum, right? I mean, everything is there in the spice profile using Thai red curry past with the inclusion of a dab of peanut butter, (sans candlenuts) yeah? Nonetheless, I just made it (because I make red curry's at home quite frequently) and its truly a BANG-EM-UP DISH! *EDITORS NOTE: I'd let the coconut milk/ shrimp stock reduce for a bit to add richness; that's what I did in mine) I know you will never have the time to read this because you spend all your time in the kitchen! Good job of breaking it down luv...you got my vote!
For those wondering, "laksa" is a family of soup noodles made with a seafood-based broth. The broth itself may or may not contain coconut milk. They all invariably use "laksa" noodles, a springy rice noodle similar to udon but less chewy and thinner. Some may substitute this with egg noodles though I'm of the opinion that this no longer makes it laksa. Variations of laksa include: •Katong •Johor •Penang/Assam •Utara/Kedah
Looks awesome! It's interesting that you would just boil the shrimp vs dropping them in the soup similar to the spong stuff. The shrimp would have absorbed the beautiful flavors of the soup.
I thought that with shrimp, there is a blood vessel running along the bottom (inside curve) of the body and the poop chute running along the top (outside curve) of the body. And when people traditionally say "de-veining," they are euphemistically referring to removing the poop chute. Is this shrimp arranged differently where that is actually along the bottom, or did you remove the vein and leave in the intestines? If so, why?
Quick question for you please Elizabeth. How long do you cook the the rempa for exactly to achieve that colour? Great vlog & looks delicious. I remember seafood mee goreng & holllien meefrom my visits to Singapore 😊😊
May i suggest try frying the rempang until the oil starts to seperate. also dry frying the prawn shell and add the broth when the fragrance starts to come out.
De big prawn has two vein line. Vain poo line above need to remove as base vain line. Easy way I do it is get a bamboo skewer perch through second last two section of prawn and pull the long dark vain out.
Top Chef.. Miss Out, Serbuk Ayam 25.gm ,Chao BABAS.. Tulang Ayam 2.ekur Rebus, Buat Kuah Curry Mee, Ikan Billis 80 gn, Undang Kering 80 Gn, Kisar, Taois Buat Kuah Curry Mee.. Chicken Stock, Gula Perang dan Sedikit garam..!
Yummy! Aunty Liz, have you tried Sarawak Laksa? I am from Sarawak but I don't know how to cook the paste for the broth. I normally buy the ready made paste. Sarawak Laksa taste so much different from West Malaysia Laksa. I hope maybe you can find out how to cook the recipe? 🥰💜
I am a S'porean living in Sarawak. I can vouch for you. Try Sarawak Laksa gravy / soup & add those cockles & tofu puffs. It's a perfect bowl of yummy rice noodles I could eat almost every day
My wife's from Kuching, so I have to say (and I agree) Sarawak laksa is the best... That being said, I will be trying this... My local Asian supermarkets don't have laksa leaves and and be interested to find a seller in the uk. We hope to visit Mei Mei soon... Thanks for another helpful video Andy.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
As a Singaporean who lives in Katong, I approve. Seeing the rempah rendered till the oil separates shows it is totally legit.
As a westerner who lives in Katong, I'm interested to know where you recommend for good Singapore Laksa.
328 is a short walk for me and I've been there and enjoyed it, but I wonder if there's somewhere more recommended.
@@KeithMilner Sungei Road Laksa, confirm sedap!
@@KeithMilnergo to the one in Roxy Square. The original Janggut Laksa. It’s less spicy, and creamier than the other laksas you generally see
@KeithMilner yes, the one in the food court at roxy Square is the original recipe, from the corner stall at Ceylon Road that closed down in the 1990s.
@@starreddust wow, you know your stuffs. 328 came much later and open on the opposite side of Ceylon Rd.
Liz, your cooking brought a warm hug to me from Katong, Singapore. Thank you.
Ty
It’s amazing how we take this simple dish for granted in Singapore as you can literally find it everywhere, yet having to eat a bowl of laksa in the UK must be an absolute luxury for my Singaporean and Malaysian friends living there.
20 years ago, it would have been impossible to source ingredients like galangal, laksa leaves & belachan.
But it's different now, so all you need is a good recipe.
Nowadays there tends to be a couple of Singaporean/Malaysian restaurants in various countries. But usually they upcharge till its quite expensive, can go up to 20 dollars for a bowl of laksa
This is definitely the most beautifully done Laksa that i have ever come across!! Amazing work Chef Liz!
Wow, thank you!
Thanks
Thank you!!
From one eastern chef to another.
You have my praise for an excellent bowl of Laksa.
Very exciting. Figured we'd only have beef rendang today but now there's an excellent option for the seafood lovers. Happy tummies all around. Thank you, chef.
Singaporean here and you have a few tips, 1stly, add more Heh Bi (Dried prawns) the dried prawns will bring out absolute flavour. 2ndly, reduce the amount of sugar, a good laksa uses minimal sugar, 3rdly, always use more oil to fry the rempah off to get that wok smell coming off the rempah. 4thly always soak your noodles in the laksa broth with the ingredients before serving for all ingredients to absorb the broth. Hope this helps
to be honest, stock made from dried seafood is much better than fresh seafood
That's just your opinion; others might have different preferences. Also, nobody fucking asked.
That's just your opinion; others might have different preferences. Also, nobody asked.
I smiled for 19 min straight just by watching her explain.
Why thank you for watching and smiling
Terima kasih untuk resipi ni kak. Minggu depan nak try masak
I tried it and it's so heavenly., thanks for sharing .
This is really legit laksa as myself as a Singaporean would really love to go for it and dive in
Thank you
just made it - what a taste. amazing
Ty
Looks very authentic.
Looks freaken Delicious! A stunning dish. Well done, Auntie Liz! You're one fantastic Chef! I am looking forward to your next video.
Auntie Liz bringing the heat, what a recipe!
Always!
Candlenut = kemiri , correct! Auntie Liz knows her herbs & spices! Vermicelli rice noodles also correct! Gotta love that shrimp paste! Such a delicious laksa, can't wait for you to do the hokkien prawn mee👍
ps. Sooo many cockles mentioned... Washed cockles seems wrong, lmao 🤣
Cockles are dug from the mud and it's not just inside the shell that you will encounter that mud. The fisher will rinse them in clean salt water, but it is always a good idea to give them an extra rinse yourself. I actually once got a bad batch where the animals were stuffed with sand. Ate a few but all the sand between my teeth made it a horrible experience. Threw most of them away.
It’s not wrong, I worked in a Malaysian restaurant before we wash cockles before serving it to customers
Personally I prefer my lassa with yellow noodle. But yeah she know her stuff
@@usercs_2682 pretty sure they were talking about the words, not that washing cockles is wrong
Well prepared in putting all the ingredients certainly this is really yummy, thanks for sharing this nutritious and healthy mouthwatering recipe, stay safe always.
This is the most authentic laksa I've ever seen outside of South East Asia
hahahahahahaha
Glad to see my favourite dish is appreciated in other countries too...
Thank you for showing us how to make laksa especially for those of us who are not living in Singapore. Making this will be like medicine for homesickness. Most. Of all using ingredients that can be accessible n adaptable. Love you and keep up the good work
Alternatively you can sauté the prawn shells in oil to extract the prawn elixir oil before putting into the prawn stock. Using the prawn oil to cook off the rempah.
World Famous Katong Laksa
Right on the corner of East Coast Rd
Elixir🤣 what a world
It's amazing how in touch are you with laksa. It's really accurate! And as a Singaporean I cannot imagine laksa without blood cockles haha!
shes literally singaporean living in london
I tried to get the closest thing to hum! It's difficult lah, having such different seafood. haiya
@@AuntieLiz I agree! That's why you're awesome!
Very elegantly made video - Nice
That soup looks absolutely delicious.
It was!
Looks great. When is the recipe available? Can’t wait.
Hi Liz, why am I getting the feeling you were at the verge of salivating when looking at that beautiful bowl of laksa? There is nothing like watching a chef love and enjoy the food she has cooked. Yum!
I was
Miss Liz , your laksa recipe is authentical and full of flavors .I appreciate your cuisine of Singapore island .
looks very authentic, similar from what i get from the hawker centers
Just came back from Singapore where I had Laksa for the first time and I regard it as one of the main fundamentally original dishes of Asia. I loved your execution, the way you explain what you're doing and why you're doing it, your choice of toppings and ingredients. I salute you.
I am soooo happy that I subscribed to your channel and so is my wifey. My first taste of a Singapore Laksa was around 29 years ago and bang, I was addicted. Ever since then, I have tried and tried and tried to work out a recipe using everything I could find on the Internet, recipe books and notes from others that had tried to make the real deal. Whenever we have travelled to Asia, I am always on the hunt for tips to perfect my home made Laksa recipe. AAAAnnndd thanks to you, I now know where I was going wrong and it has made me very happy indeed! The prawn stock was always a part of mine but I had not cooked the rempah for long enough nor added enough oil. You are also the only one I have seen who smashes the Lemongrass instead of adding it to the blender and you don't add ginger. Thank you soo much as I am so very happy to finally be able to rest knowing I can make a batch of rempah anytime I want and of course wifey is also very happy with the result and I won't drive her made with my inane ramblings about secret ingredients. Thank you again 🥇🎉🎊
Thank you Ross 🙏🏻 messages like this inspire us to continue creating and sharing our knowledge. The donation is extremely generous and I’m so happy to hear you’ll be using the video to cook for loved ones. Love it ✌🏻
Perfectly made with love. Would love to visit your outlet to try this in person!
Thank you for sharing the recipe, it’s looks great,I’m going to try to make it soon
What a great recipe! Thanks for sharing it with us, auntie ❤Much luv from 🇧🇷
My pleasure 😊
@@AuntieLiz Just to let you know the bitly Apron links on your videos are broken - I checked it on your last 5 videos (I'm looking for a good one) and they all give a 403 Error page
Amazing bowl of laksa
Di Singapura panggil Laksa.. Di Penang Malaysia Memanggil Curry Mee.. Bubuh Daun Kesum atau Chemdehom adalah Dalah dan Silap, Berertu Recipi Top Chef Sudah... Out. !
This recipe looks great and all, but can we all take a second to appreciate how great Auntie is looking. Maybe it's just the new haircut but you look like you've got a new pep in your step
Another AMAZING video!! I don’t know if it is just me but it feels like something with the production/editing or maybe you, went to a next level with this video. I can’t put my finger on it but I love it. Thanks for bringing us another awesome video!
That looks like heaven.
Well done! Cook and explain correctly, yes, this is authentic Laksa. Usually they put lots of dry shrimps(haibee) to cook with it to give a stronger broth, and also to soak the Taupau, to squee out the saltiness and oilyness of it. Anyway, the laksa looks delicious, I will have to look for it these few days to eat it. Thanks
thank you so much. I can't wait to come back to SG to have another bowl of laksa
Beautiful work, Aunty.
That laksa bowl looks amazing.
Very DETAILED n INFORMATIVE !!!!!!!!
THNKS !!!!!!!!
Glad it was helpful!
You are the ideal person to investigate different Cultures and Culinary perspectives - You grew up in two cultures, actually three, your Dads Side, Your Moms Side, and from your side as a mixture of the two. I experienced a little of the same, My Mother was a Mixed Cherokee Indian, my Father a Mixed Irish German Jew. It does make a difference in how one experiences life and Food.
So I think you see from at least three points of View Culturally , Mom's, Dan's, and Your own.
The NHK Series, Through the Kitchen Window, would make a great Template to use to do several types of series. You have the Style and Talent to do this!
this video needs more views
This looks absolutely amazing. I wanna try this today, just wondering, how many candle nuts do I use if Im making laksa paste for like 4 - 6 servings?
Wow, based on the ingredients I know it is delicious 😋
Watching this episode is making me crave for Laksa from a local restaurant called Panya in Honolulu. Come to Hawaii and do an episode! Please!!
Lets ask hawaii tourism board for a sponsor!
@@AuntieLiz❤❤❤❤❤
Thank you Auntie Liz
You are so welcome
Awesome recipe, looks really tasty
That looks so good
very true about cutting up the noodles, used to live near Katong and all the best laksas were served with a spoon only
Looks so good! Is there a recipe available for this?
I think chef Liz is all underrated because she is beautiful and is Asian English
Lovely to discover a channel with a great chef. Subbed.
I used to get a deep fried pork chop laksa at a restaurant in Macau about 1/week - loved it, and I love the many different laksas you can get in many places, even in Melbourne
What’s the place called?
@@BarelybisdakI am not sure of the name, but it is the Chinese restaurant at One Oasis in Taipa
Pure fire Chef! 🔥
Looks delicious
Looks yummy! For my family, bean sprouts is a must ingredient! We also add hard boiled eggs.
My favourite memory from the 2008 Singapore F1 night race was the Laksa I had in the basement of Suntec City. The biggest bowl of 'gravy' I've ever had!
I'm making this! I miss laksa from when I worked in JB.
You're definitely right, this is the version I ate growing up, and this is the version that gets Singaporeans excited :) I live in Perth now, and they don't have this version here :(
Hey Liz, that looks so good I'm sure I can smell it!.
My favourite Laksa in london is down in Chelsea, it's called Phat Phuc, pure love and goodness its the best I've tried so far.
Keep up the amazing work.
That’s the only Laksa I’ve ever had- and am obsessed. I can’t find Laksa ANYWHERE in my location (Kansas, middle of US). It’s a laksa desert. 😢
Yeah ive never seen so much dedication to laksa from a Singaporean Londoner. The londoners are v fortunate 😊.
Yes they are!
Woah 😧 looks freaking delicious and yummy.
Enjoy watching your show!
Glad to hear it!
That's absolutely gorgeous
the laksa's doesn't look bad either
Ive never really thought about the color of the oil. Thank you for the information and the tips.
I like the Malaysian version where there is a mix of Egg noodles and Rice vermicelli, it just gives the bite more texture when eating the Laksa.
I love that too. Depends on my mood but a curry laksa or assam laksa are also favourites… more videos to come!
@@AuntieLizPenang laksa?
some said put a bit of chillie seeds when washing the Kerang or some lemon leaves... they tends to make the kerang spits sands out of them..
Yum!!! Hoping that I can source these ingredients in the desert. 😂
If not, I need to hop on a plane.
Beautiful chef ❤
Kulit Undang Yang Rebus, Itu Untuk.. Hockken Mee Campur Udang Lipan 25 Ekur, Bawang Putih 12.biji ,Cabai Kisar 5.sudu yg besar, Masak, Kisar ,Taois, Buah Kuah Hockken Mee. Ok.
From one Chef to another...this dish seems like a slight spin om a Thai Panang Red Curry/ Tom Yum, right? I mean, everything is there in the spice profile using Thai red curry past with the inclusion of a dab of peanut butter, (sans candlenuts) yeah? Nonetheless, I just made it (because I make red curry's at home quite frequently) and its truly a BANG-EM-UP DISH! *EDITORS NOTE: I'd let the coconut milk/ shrimp stock reduce for a bit to add richness; that's what I did in mine)
I know you will never have the time to read this because you spend all your time in the kitchen!
Good job of breaking it down luv...you got my vote!
This recipe is a winner! I can't wait to try it! Love spicy noodles
Missing fish sauce!! Looks great. 👏 👏 👏.
Great, thanks
For those wondering, "laksa" is a family of soup noodles made with a seafood-based broth. The broth itself may or may not contain coconut milk.
They all invariably use "laksa" noodles, a springy rice noodle similar to udon but less chewy and thinner. Some may substitute this with egg noodles though I'm of the opinion that this no longer makes it laksa.
Variations of laksa include:
•Katong
•Johor
•Penang/Assam
•Utara/Kedah
Thanks for sharing!
I'm Singaporean but I personally prefer Sarawak laksa the best. Followed by Katong laksa.
There is a dried version now which I thought it’s ridiculous.
FYI Penang is Assam laksa and Siam laksa.
@@toyshanger8945 thanks, though siam and penang/assam a little different imo
The cockle sheds at Leigh on sea are something else 😂
Yummy! Can i try your laksa please? I love laksa. Its one of my favourite dishes😃😋😋😋😋👍👍👍
Looks awesome! It's interesting that you would just boil the shrimp vs dropping them in the soup similar to the spong stuff. The shrimp would have absorbed the beautiful flavors of the soup.
Can do either way ☺️
Awesome video
thanks a lot for video !
That bowl looks seriously delicious!!!
I thought that with shrimp, there is a blood vessel running along the bottom (inside curve) of the body and the poop chute running along the top (outside curve) of the body. And when people traditionally say "de-veining," they are euphemistically referring to removing the poop chute. Is this shrimp arranged differently where that is actually along the bottom, or did you remove the vein and leave in the intestines? If so, why?
You're correct. She left the digestive track but took out the blood vessel instead. I'm not sure I can take her seriously as a chef. 😂
That was a bit weird indeed 😬
The Laksa!!! My favorite food in Singapore! I missed eating that! 🥺
Quick question for you please Elizabeth.
How long do you cook the the rempa for exactly to achieve that colour?
Great vlog & looks delicious.
I remember seafood mee goreng & holllien meefrom my visits to Singapore 😊😊
depends on how high your heat is, but this took me nearly 15 minutes of continuous/very occasionally stirring to prevent burning.
@@AuntieLiz ,thanks for your reply.
May i suggest try frying the rempang until the oil starts to seperate. also dry frying the prawn shell and add the broth when the fragrance starts to come out.
De big prawn has two vein line. Vain poo line above need to remove as base vain line. Easy way I do it is get a bamboo skewer perch through second last two section of prawn and pull the long dark vain out.
So much sugar n salt?
Top Chef.. Miss Out, Serbuk Ayam 25.gm ,Chao BABAS.. Tulang Ayam 2.ekur Rebus, Buat Kuah Curry Mee, Ikan Billis 80 gn, Undang Kering 80 Gn, Kisar, Taois Buat Kuah Curry Mee.. Chicken Stock, Gula Perang dan Sedikit garam..!
Fuiyohhhhh Auntie Liz....very tasty laksa..Uncle R would approved.
That is luxurious
beautiful presentation..... Keith from Texas
Yummy! Aunty Liz, have you tried Sarawak Laksa? I am from Sarawak but I don't know how to cook the paste for the broth. I normally buy the ready made paste. Sarawak Laksa taste so much different from West Malaysia Laksa. I hope maybe you can find out how to cook the recipe? 🥰💜
I am a S'porean living in Sarawak. I can vouch for you. Try Sarawak Laksa gravy / soup & add those cockles & tofu puffs. It's a perfect bowl of yummy rice noodles I could eat almost every day
Brilliant! My favourite dish!
Bowl was far too small
I like that blender😍
Please tell me where you get them from🙏
Thermomix tm6
@@AuntieLiz Thank you so much for replying back to me I didn’t expect that🙏
Wishing you all the very success
Good health
And prosperity 🙏
in Terengganu and Kelantan also have Laksa, we call it Laksa Kuah Merah and Laksa Kuah Putih. Also have type of Laksam but using the same kuah...
Paling sedap dan enak2.
Die die must try!
There are more versions of laksa than a cat has hairs. I think each old auntie will have her own version.
My late mum would boil a wolf herring fish and saperate the meat and blend it together with the paste for extra flavour
My wife's from Kuching, so I have to say (and I agree) Sarawak laksa is the best... That being said, I will be trying this... My local Asian supermarkets don't have laksa leaves and and be interested to find a seller in the uk.
We hope to visit Mei Mei soon...
Thanks for another helpful video
Andy.
i never tried sarawak laksa before. how is it different from singapore's one?
Bean sprouts, fish balls, served with sambal and calamansi lime... I think the stock has a little tamarind..
And a boiled egg
@@AndyUkLeic is it similar to penang laksa?
The only Penang lakes I've tried have been really fishy (see Anthony Bourdain in penang).. the sarawak laksa is a lot like this Singapore laksa