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!.

DELICIOUS DINNER 30.

A series of home cooked dinner by my wife.

Her signature Tofu-with diced carrot, finely chopped Parsley, cereal and some fish paste-full of protein and very nutritious.

Deep fried Pork ribs-well marinated with Nam Yee (preserved beancurd), pepper, sesame oil, egg and a sprinkling of sugar-lightly battered with Tapioca flour-crispy, fragrant and meaty.

Pan fried sliced Brinjal (Egg plant)-so that it would not be too oily, topped with minced dried shrimp, pork and sambal belacan chillies-best with rice!

RESTORAN KING CRAB.

At one time, Restoran King Crab was on our must eat list......then the long queue for tables started, lack of parking spaces and the standard of their food quality deteriorated.

Tonight after a number of months, we went back there for dinner and alas! the hungry crowds are no longer there-most of staff are newbies and there were only a few odd tables of diners.

We ordered the usual fare and surprisingly there were some marked improvement.

Parking is OK after 7 pm.

Crispy Chicken- the chicken was deboned and it's meat spread with a thick layer of fish paste before it is deep fry-very crispy skin but the fish paste was way too firm-the garlicky chillies sauce was a good dip-Rm30/

Stir fried Brinjal with well marinated minced Pork, finely chopped red Chillies, Lard and salted fish-a bit salty but very aromatic-perfect with rice-Rm18/

Polo Pork ribs-lightly batter meaty Pork ribs-deep fried and tossed with sliced Pineapple and red Chillies-hint of Lemon sauce-Rm20/

Tofu-braised with Fish paste, Beancurd sheets, gluten puffs and thick stem Chicken Mustard-a well balanced dish to suit everyone tastebuds-Rm18/

Butter Crabs (1kg +) cooked in a Clay pot which retained all of it's aroma- the thick creamy butter flavored crabs gravy was a good dip for the steamed Mantou (Rm3/)-crab meat was fresh and meaty-Rm43/.

Total bill:Rm180/
Location: 103-104 , Jln SS25/2.
Taman Mewah Jaya,
Petaling Jaya,
Tel:03-7808-2388.