Singapore Laksa.

Everyone in the family requested for this Peranakan dish called Singapore Laksa from my mother and my wife as it has been quite sometime since we last savored it.

The dish is simple but tedious to make.

The prawn stock soup gravy for the laksa is the most essential as it's what make the dish!

Boiled shrimps and cut into half.

Homemade Fish paste-steamed and cut into matchstick sizes.

Blanched Beansprout-colander and leave aside.

Skinned the cucumber and cut into matchsticks sizes.

Daun Kesum (Lat lui / Laksa leaves/Polygonum) chopped it up coarsely.

Yellow noodle.

Thick White rice flour vermicelli.

Filled up a bowl with the noodle of your choice and add in the various ingredients.

Laksa soup gravy-filled with coconut milk, blended dried red chillies, candlenut, turmeric, shrimp paste, shallot. garlic, lengkuas (galangkal)-red, rich, creamy, spicy and cholesterol laden.

Poured the thick Laksa soup gravy over it and it's ready to be serve-Heavenly!.

MY SWEET MALAYSIA: SWEET POTATO CUP CAKE.

Merdeka Open House Theme-MY SWEET MALAYSIA.

This is a simple sweet dessert called Sweet Potato cup cake made by my wife.

Recipe:
300 gm red Sweet Potato.
150 gm Tapioca flour
500ml Coconut milk
1/2 teaspoon Salt
1/2 freshly grated Coconut (toss it with some salt).

Peel red Sweet Potato skin-cut into small pieces and steam/cook it for 15 minutes.

Blend it together with Coconut milk, Salt and Tapioca flour and transfer to dainty Aluminium cake cups and steam for 20 minutes..

Cool it and dislodge it from the cup.

Roll it over the freshly grated Coconut thoroughly and serve.

Sweet, a bit salty, pillowy soft Sweet Potato cup cake filled with fresh coconut flavor with every bite!