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!.

KUNYIT CHICKEN

Kunyit (turmeric) chicken is a Peranakan dish: Kunyit has a earthy, bitter, peppery and mustard smell. It's also known as the superstar of all spices and have anti-inflammation and anti-cancer properties. Cooked it with tamarind juice, shallots, garlic and some green chillies, to enhance the chicken flavors. It's goes well a plate of piping hot fragrant rice!

Tangy, sourish and tender meat of the chicken.