Marion’s Kitchen Malaysian Recipes | Marion's Kitchen

Everything hawker to high-end all at once: a Singapore food and beverage tour

Marion Grasby — Wed, 26 Jul 2023 00:08:16 +0000

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Singapore Lor Mee (Braised Pork Noodles)

Marion Grasby — Tue, 18 Jul 2023 06:36:02 +0000

The post Singapore Lor Mee (Braised Pork Noodles) appeared first on Marion's Kitchen.

Katong Laksa

Marion Grasby — Thu, 01 Jun 2023 14:14:31 +0000

Think you know laksa? Think again. Singapore’s katong laksa is on a whole new level. I couldn’t get enough of the revered curried noodle soup dish when I was visiting, but then I got home. Into my kitchen. And I got busy. Lo and behold, this is the recipe you’ve been waiting for, where everything is made from scratch, with love, from the paste to the broth to the sambal. It may look like a lot to take in, but none of the steps themselves are tricky once you get down to it – it just takes a while. Settle in for the afternoon and enjoy a spot of cooking therapy. It’s worth it.

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Nowhere, but nowhere, is as food-diverse as Singapore

Marion Grasby — Tue, 23 May 2023 17:42:47 +0000

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Easy Prawn & Dumpling Laksa

Marion Grasby — Tue, 16 Aug 2022 03:23:01 +0000

Easy Prawn & Dumpling Laksa

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Easy Prawn & Dumpling Laksa

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Bring a large pot of water to the boil.

In the meantime, heat the oil in a separate wok or saucepan over medium-high heat. Add the curry paste and curry powder and cook, stirring, for half a minute or until fragrant. Add the laksa leaves and stir through, if using. Next, add in the coconut milk, chicken stock, sugar and fish sauce. Bring to a simmer and cook for 5 minutes to allow the flavours to make friends.

Cook your noodles in the boiling water according to packet instructions, or until just tender. Use tongs to drain and transfer the noodles to 4 serving bowls.

Add the prawns to the laksa broth and cook for around 3 minutes or so until cooked.

Once you’ve scooped out your noodles, add the dumplings to the same noodle cooking water and cook for 4-5 minutes or until cooked through. Use a slotted spoon to drain and divide among the serving bowls. Blanch the bok choy in the same boiling water for 30 seconds and add those to the serving bowl too.

Taste the laksa soup, adding extra fish sauce and sugar to season if needed. Ladle your laksa over the noodles and top with egg halves, bean shoots, and laksa leaves, if using.

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4.9

4.9 out of 5 stars (based on 11 reviews)

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Nolette

2024-04-22

Quick and Easy

The quickest, easiest and best Laksa I’ve ever made! Doubled the recipe for my family of 5 adults. My husband said it was better than an “un-named” Chinese restaurant and the portions were a lot more generous . The kids loved it. Made with Prawns and pork and chive Dumplings, a huge hit in our house. Thank you so much! I’ll definitely make it again.

2023-11-27

Wow

I’ve been craving a soupy, spices, egg, meat, noodles, veges, overflow of tasty something for so long.

This ticks all the boxes and more just WOW!

When I made it we couldn’t stop eating it. Ran out of prawns and dumplings. But I couldn’t chuck out the soup. So I added chicken bites to it the next morning and the broth was still as amazing! My older son wanted to try the next day so I had to whip up another batch. He loved it. We can’t get enough. And so easy to whip up after a long day. Used frozen dumplings on the 2nd batch and it’s still perfect. Recommend to all levels of cooks. You will love it. Thank you for this recipe yumm

Joanna

2023-05-16

Super easy and tastes great

This was so easy to make. Delicious even minus the prawns! I loved that you gave your followers permission to use frozen store bought dumplings – so good!

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Easy One-Pot Hainanese Chicken Rice

Marion Grasby — Wed, 10 Aug 2022 02:58:02 +0000

Easy One-Pot Hainanese Chicken Rice

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Easy One-Pot Hainanese Chicken Rice

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Place the rice, spring onion, ginger, garlic and chicken stock in the bowl of a rice cooker. Nestle the chicken pieces into the rice. Close the lid and select the Automatic setting on the rice cooker, then press Start. Leave until the rice cooker automatic function finishes and the rice and chicken are cooked through.

For the spring onion sauce, use a mortar and pestle to bruise the spring onion and salt until it forms a rough paste. Place the vegetable oil and sesame oil in a small saucepan over high heat. Heat until a chopstick or wooden spoon placed in to the oil sizzles. Then carefully pour the hot oil over the spring onion paste. Stir until combined. Spoon out into a small serving bowl or dish.

To serve, transfer the chicken to a chopping board. Slice the thigh pieces. Serve with the rice, spring onion sauce, sambal oelek and cucumber.

Notes:

– We made this dish using the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST.

– Sambal oelek is a spicy paste made from fresh red chillies. It’s available from the Asian aisle of most supermarkets or from an Asian grocer.

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Best-ever chicken recipes • Chicken • Comfort food • Dinner • Easy weeknight dinners • Family favourites • Lunch • One-pot • Rice • Rice-cooker • Thai cuisine

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4.8

4.8 out of 5 stars (based on 12 reviews)

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Bee

2024-04-18

so easy and hands off!

I was skeptical at first; my parents have a Black and Decker Multi Purpose Rice Cooker that has dust on the box. I wasn’t even sure that it still worked. They let me know it was used maybe three times. So off to the Dollar Tree I bought a bag of jasmine rice, and then off to the market and all I could get were boneless skinless thighs for 5.00. Seasoned with a nub of ginger, scallions, cleaned chicken and and bullion powder to season. Dad says it was wonderful. Thank you for this terrific limited hands on receipe. The hardest part was guessing the cooking time

Mat

2024-01-16

Hainanese Chicken Rice made easy

This is a fast and easy version of this dish. The longest part will be making the spring onion sauce, which I was able to do while cooking the rest of the dish in the rice cooker.

Nabeela

2024-01-16

So simple yet delicious

Absolutely loved cooking this receipe. It was full of flavour. I have plenty of left over chicken and would love some tips on how to use it for other quick meals

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Sambal Sotong

Marion Grasby — Wed, 25 May 2022 16:55:21 +0000

Sambal Sotong

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Sambal Sotong

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For the sambal paste, place the dried chillies in a small bowl, then pour over enough boiling water to cover well. Stand for 30 minutes or until softened. Drain well, using your hands to squeeze out excess water, reserving the chilli-soaking liquid. Use scissors to chop the chillies into large chunks straight into the bowl of a food processor or blender.

Meanwhile, wrap the belacan in foil. Heat a wok over medium heat, add the wrapped belacan, then dry-roast for around 2 minutes on each side. Leave to cool slightly. Meanwhile, place the remaining sambal ingredients into the food processor. Add two tablespoons of the chilli soaking liquid. Add the cooled belacan, then blend everything until smooth. Transfer to a bowl, then stir through the turmeric.

Heat the vegetable oil in a wok over medium heat. Add the sambal paste and cook, stirring, for 7–8 minutes or until the oil has separated out; the mixture should look a bit curdled and there will be traces of oil on the base of the pan. Next, add the onion and cook, stirring, for 2 minutes or until the onion has softened slightly. Add the tamarind and palm sugar and quickly stir to combine then add the squid. Increase the heat to medium-high. Stirring constantly, cook the squid for 3 minutes or until it is just cooked through. Season with salt to taste, then serve with lime wedges.

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Condiments & Sauces • Dinner • Dinner Party • How-to • Lunch • Malaysian cuisine • Seafood • Street food

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Kueh Dadar

Marion Grasby — Tue, 10 May 2022 03:14:51 +0000

Kueh Dadar

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Kueh Dadar

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For the coconut filling, combine the palm sugar, water and pandan leaves in a small saucepan over medium heat. Bring to the boil, stirring occasionally, then cook for 1–2 minutes or until the sugar has dissolved. Stir in the coconut, then cook, stirring occasionally, for another 3–4 minutes or until the liquid is quite reduced but still a little visible in the base of the pan; you don’t want the coconut to be completely dry. Stir in the salt. Empty out coconut mixture into a bowl and set aside to cool to room temperature.

Using kitchen scissors or a knife, cut the pandan leaves into small pieces. Combine in a food processor or blender with ½ cup water, then process until the pandan is very finely minced and a bright green liquid forms. Strain the mixture well into a sieve lined with cheesecloth. Using clean hands, firmly squeeze the solids so they release as much liquid as possible. Discard the solids.

In a large bowl, combine the caster sugar, flour and salt. In a separate bowl lightly whisk ¼ cup of the pandan liquid (freeze the rest for another use – it’ll last for 2–3 months), eggs and coconut milk. Whisk the pandan mixture into the flour mixture until a smooth, light batter is formed.

Heat a 16.5cm/ 6 1/2 inch (base measurement), heavy-based frying pan (a non-stick version will be your best friend here) over medium-low heat. Brush the base very lightly with oil, using kitchen towel to wipe off any excess. Ladle a ¼ cup of the batter onto the pan, swirling as it sets. Cook for 2–3 minutes or until the pancake looks dry on top. You don’t want ANY colouring at all, so keep a close eye on it. Using a metal spatula, loosen the edges of the pancake, taking care as the pancakes are a little fragile and the pan is hot, then turn over. Cook for another 30 seconds to cook through. Remove to a plate. Repeat with the remaining batter, wiping the pan occasionally with a little extra oil if necessary. Cool the stacked, cooked pancakes to room temperature.

Remove and discard the pandan leaves from the coconut filling. Working with one pancake at a time, place 1 slightly heaped tablespoon of the coconut filling not quite in the middle of each, forming it into an even line about 10cm (4”) long and using your fingers to neaten it. Fold the sides of the pancake over the filling, then roll the pancake up to form a neat, even log (watch the video for the technique). Kueh dadar are best served on the day they are made.

Notes:

– Also called ‘screwpine’, pandan leaves are often referred to as the ‘vanilla of Asia’. It’s the juices in the leaves that give the fantastic colour and that alluring, perfume-y flavour. If you can’t get fresh pandan, in a pinch you can use pandan essence (maybe 1½ tsp) plus a few drops of green food colouring to approximate the fresh thing. Sometimes you can find frozen fresh leaves at Asian stores.

– It’s worth finding good-quality Malaysian palm sugar (gula melaka) for this recipe although you could also use Indian jaggery if that’s easier to find. Both of these sugars have a rich, deep flavour that is unmistakable.

What is kueh dadar made of?

Kueh Dadar is a Singaporean sweet snack or dessert that consists of a coconut and pandan crepe with a delicious coconutty filling. The coconut crepe is filled with a pandan, coconut and palm sugar filling which is sticky and sweet. They are a popular treat throughout Singapore and Southeast Asia, including Malaysia and Indonesia. While there are also lots of names for kueh dadar, the signature green colour remains the same across countries.

Is kueh dadar and dadar gulung the same?

Yes! Kueh dadar and dadar gulung are the same sweet snack just with different names. Kueh is actually a Malaysian word that means ‘snack’ or ‘bite-sized dessert’ and it is used for a whole range of different Malaysian foods. Dadar gulung is commonly the name used for these sweet snacks in Indonesia, with dadar gulung roughly translating to ‘rolled pancake’.

Why is kueh dadar green?

Kueh dadar has an unmistakable colour. The pancake is a bright green hue, making this sweet dessert even more enticing. The colour of kueh dadar is pretty surprising at first, but it’s all natural. Kueh dadar is green because of the pandan leaves used in the coconut batter.

Pandan leaves are also used to flavour the kueh dadar filling. If you’re not familiar with pandan leaves, they taste a little grassy, a bit vanilla-y and have a hint of coconut. You can often find them at Asian groceries.

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Fish Head Curry

Marion Grasby — Tue, 10 May 2022 03:13:07 +0000

Fish Head Curry

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Fish Head Curry

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For the spice paste, place the dried chillies in a small bowl, then pour over enough boiling water to cover well. Stand for 30 minutes, or until softened. Drain well, using your hands to squeeze out excess water. Reserve the chilli soaking liquid. Using scissors, chop the chillies into chunks and add to the bowl of a food processor, followed by the shallots, garlic, ginger and salt. Add 2 tablespoons of the chilli-soaking liquid, then process until a coarse paste forms (use extra liquid to help your blender along if you need to). Spoon out into a small bowl, then add turmeric and mix well to combine. Set aside.

Heat the oil in a large saucepan over medium-high heat. Add the mustard and fenugreek seeds and cook for 1–2 minutes or until the mustard seeds start to pop.

Add the chilli paste and cook, stirring, for 6–7 minutes or until the oil has separated out; the mixture should look a bit curdled and there will be traces of oil on the base of the pan. Add the curry powder, curry leaves and lemongrass, then stir for 1–2 minutes or until fragrant.

Next, in goes 2½ cups water, followed by the palm sugar, salt and tamarind. Stir to combine, then bring to a simmer. , then add the eggplant and fish head . Bring back to the simmer then cover the pan and cook over medium-low heat for 20 minutes, or until the eggplant is tender.

Add the okra and tomatoes and cook for another 10 minutes, or until the vegetables are tender and the fish head is cooked through. Stir in the coconut milk and heat until the curry gravy just starts to simmer, then serve with steamed rice or roti.

Notes:

– It’s worth finding good-quality Malaysian palm sugar (gula melaka) for this recipe as it has a rich, deep flavour that is unmistakable.

Where is fish head curry from?

Fish head curry is believed to have originated in India, a restaurant owner wanted to create something that his Chinese customers would enjoy so he combined the traditional Chinese dish of fish heads, with an Indian curry.

However, this version is from Singapore, combining South Indian cuisine with Chinese cuisine perfectly.

What do you eat with fish head curry?

This Singaporean fish head curry is traditionally served with steamed rice or roti, something that can soak up all the layers of deliciousness that comes with this real deal fish head curry.

How long does it take to cook fish head?

It will take around 40 minutes to cook this Singaporean dish from start to finish, with the fish head taking around 30 minutes to cook simmering at a medium-high heat.

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Malaysian Roti Canai

Marion Grasby — Tue, 19 Oct 2021 06:03:55 +0000

Malaysian Roti Canai

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Malaysian Roti Canai

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Start this recipe the day before with the following prep. For the dhal, place the chana dal in a bowl and cover with water. Cover and set aside overnight to soak. To prep the roti, combine the flour, sugar and salt in a large bowl. Add the ghee then, using your fingers, rub into the flour mixture until it resembles pebbly sand. Make a well in the centre. Crack in the egg and add the water. Stir until the mixture just comes together.

Turn the dough out onto a floured surface and knead for 8-10 minutes until it’s soft, smooth and elastic (you can also use a stand mixer using the dough hook attachment if you have one). Shape the dough into a ball and wrap in plastic wrap. Set aside for 20 minutes to rest.

Once rested, divide dough into 6 equal balls. Add roughly 1/2 teaspoon extra ghee on top of each ball and and lightly rub across the surface. Transfer to an oiled tray. Cover with plastic wrap and set aside in the fridge to rest overnight.

The next day, continue the dhal by heating the ghee in a medium saucepan over medium heat. Add the garlic, ginger and green chilli (feel free to add more if you like it spicy!). Cook, stirring often, for 2 minutes or until aromatic. Stir in the garam masala. Add the tomato. Cook, stirring occasionally, for 10 minutes or until the tomato has broken down. Drain the chana dal and add to the saucepan along with 1L (4 cups) water. Bring to the boil. Reduce heat to low and simmer for 1 hour and 30 minutes or until the chana dhal is tender and slightly broken down (be sure to stir every so often to make sure the dhal doesn’t burn). If things are looking a bit thick, add a little more water.

While the dhal is cooking, take the dough balls out of the fridge and allow them to come to room temperature. Use the palm of your hand to press a dough ball out to an approximate 15cm (6”) circle. Working your way around the edge of the circle, pull and stretch the dough out until it’s very thin and transparent. Then use your fingertips to roll the dough from the top to reach halfway, then roll the bottom of the dough up to meet the top. Roll together. Gently coil the dough, tucking the final edge into the top of the dough. Set aside for 15 minutes to rest. Repeat with the remaining dough.

To temper the dhal, we need to make a spicy, seasoned oil. Heat the vegetable oil in a small saucepan over high heat. Add the mustard seeds and cook for a minute until fragrant. Then add the onion, as well as a good pinch of salt, and cook, stirring often, for 5 minutes or until the onions are soft and starting to crisp. Add the cumin and dried chillies and cook for 30 seconds. Add the curry leaves and cook for another 30 seconds to infuse the oil further. Pour the oil mixture into the dhal and stir in well. Taste and add more salt if you’d like.

Lightly grease the work surface with some ghee. Using your palm, push the dough spirals out to 15–20cm rounds again.

Heat a non-stick frying pan over high heat. Add a roti and cook, turning often, for 5 minutes or until crisp and starting to char. Transfer the bread to a clean tea towel and then clap your hands around the edge of the roti to separate the layers and puff it up.

Serve the roti immediately with the dhal.

Notes:

– Ghee is a type of clarified butter commonly used in Indian cuisine, where the water and milk solids have been removed. This gives it a high smoke point, making it ideal to cook with. You can usually find it in most supermarkets.

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Eat with your hands • Family favourites • Malaysian cuisine • Sides • Street food

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Agnès

2023-06-30

Delicious and authentic

I’m making roti canai again, with your recipe.

This time I replaced the ghee with olive oil from Provence and I also added a tablespoon of condensed milk.

Again, I rediscovered the unique taste of the roti that I eat in the morning in Malaysia with a teh tarek and a spicy and fragrant curry.

It really is, from my point of view, the best breakfast in the world.

I sometimes offer them to my guests so that they can discover them.

Thanks again Marion.

Halina

2023-04-24

So delicious

I stayed in Malaysia for 15 years. Your roti canai i exactly like I loved to eat on the street. Congratulation. I recommend this and other receipts to everyone who wants to eat original Malaysian food.

Kim

2023-01-23

Restaurant Quality

I have made so many different recipes and various techniques with no success and vowed never to try again till I saw your YouTube video. I followed it exactly with not much hope of it turning out and to my surprise they were perfect. I still can’t believe it Thank you so much for this recipe

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Malaysian Mee Siam

Marion Grasby — Mon, 13 Sep 2021 04:09:54 +0000

Malaysian Mee Siam

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Salty, tangy and with a little bit of sweetness to bring it all together – this is my version of the classic Malaysian noodle dish, Mee Siam. It’s a super easy stir-fry to throw together for dinner any night of the week.

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Malaysian Mee Siam

PREP TIME

15 minutes

COOK TIME

35 minutes

SERVES

4

Ingredients

150g (5.3 oz) rice vermicelli noodles

1 tbsp vegetable oil

150g (5.3 oz) thinly sliced chicken thigh fillets

12 green prawns, peeled and deveined

1 tbsp fish sauce

1 tsp dark sweet soy sauce

4 spring onions (scallions), cut into batons

½ cup bean shoots, plus extra to serve

lime wedges, to serve

Chilli paste:

6 long red chillies, roughly chopped

1 onion, diced

4 garlic cloves, roughly chopped

2 tbsp vegetable oil

1 tbsp fine grated ginger

1 tbsp yellow bean paste

½ tbsp tamarind

1 tsp sugar

½ tsp shrimp paste

Omelette:

2 eggs

¼ tsp ground white pepper

1 tbsp vegetable oil

Steps

Place the noodles in boiling water for 2-3 minutes or until just tender. Drain and set aside for later.

For the chilli paste, place the chilli, onion and garlic in a food processor and blend until finely chopped (almost paste-like). Heat the oil in a wok or frying pan over medium-high heat and add the chilli mixture. Cook, stirring often, for 5 minutes or until the mixture has softened. Add the ginger, yellow bean paste, tamarind, sugar and shrimp paste. Cook, stirring often, for another 10 minutes or until the mixture looks thick and jammy. Transfer to a bowl and set aside for later.

To make the omelette, whisk the eggs with the pepper. Heat the oil in a wok or frying pan over high heat. Add the egg and swirl so that a thin omelette forms. Cook for a minute or until golden on the first side and then flip the omelette over and cook for another half a minute or until cooked through. Transfer to a chopping board. Roll up the omelette and cut into thick ‘noodles’.

To cook the noodles, heat the oil in wok over high heat. Add the chicken and stir-fry until almost cooked. Add the prawns and stir-fry until just cooked. Add a quarter cup of the chilli paste and stir-fry until well combined. Add the noodles, fish sauce and dark sweet soy sauce. Toss until the noodles are evenly coated. Toss through the spring onion and bean shoots.

Divide the noodles among serving plates and top with the strands of egg and a little handful of bean shoots. Serve with lime wedges.

What is Mee Siam?

Mee Siam is a rice noodle stir fry that is super popular within Malaysia and Singapore. There are typically two types – dry vs. wet Mee Siam. The Malaysian iteration of the dish is dry (this just means it’s not swimming in sauce), while the Singaporean version is traditionally wet and topped with ‘gravy’ (just not the kind you’d find on your hot chips).

Malaysian Mee Siam consists of stir-fried spicy vermicelli rice noodles with a variety of toppings, which typically include chicken, prawns and omelette. If you prefer to go meat-free or are a vegetarian, you could add tofu instead.

Mee siam is a hearty meal in its own right, so there’s no need to serve it with rice or roti. Mee siam is served with lime wedges, so be sure to squeeze them over your salty-sweet stir fry to add that extra citrus tang!

What does Mee Siam taste like?

Mee Siam is spicy, sweet and a little bit sour. Mee Siam is often served with lime wedges on the side, so squeeze the juice over your noodles to add extra tang to this super easy stir-fry.

What is tamarind?

Tamarind is a funky tasting, tangy, slightly sweet fruit that is often used in Malaysian recipes and Thai cuisine. You can find tamarind in the Asian section of your local supermarket, or from your Asian grocer. You will most likely find tamarind called tamarind concentrate or tamarind puree…but if you can’t get your hands on it, tamarind is completely shelf stable so can be ordered online and stored in your pantry until you need it!

Tamarind might not be something that everyone is familiar with, but if you want to make an authentic and delicious Malaysian Mee Siam it is DEFINITELY worth getting your hands on.

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Chicken • Malaysian cuisine • Noodles • Prawn Noodle • Prawns • Rice Noodle • Seafood

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Cheryl

2022-06-27

Soooo YUMMY!

Very easy to make. I used all the ingredients per the recipe but added a bit more dark sweet soy sauce for my taste preferences. There were NO leftovers .

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Slow-cooker Chicken Laksa Noodle Soup

Marion Grasby — Sun, 15 Aug 2021 07:12:54 +0000

Slow-cooker Chicken Laksa Noodle Soup

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Chicken noodle soup gets a laksa glow-up with this warming, spicy slow cooker recipe. With its tender shredded chicken, slurpy noodles and creamy curry broth, it’s a rich-tasting treat. And did I mention… there’s dumplings, too!

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SLOW-COOKER CHICKEN LAKSA NOODLE SOUP

PREP TIME

10 minutes

COOK TIME

6 hours 30 minutes

SERVES

4

Ingredients

2 tbsp vegetable oil

3 tbsp Thai red curry paste

2 tbsp curry powder

8 cups chicken stock

2 tbsp fish sauce

1 tsp sugar

1 whole chicken

1 x 400ml can (13.5 fl oz) coconut cream

400g (14 oz) egg noodles (or your choice of noodle)

16 store-bought dumplings

6 boiled eggs, to serve

roughly chopped coriander (cilantro), to serve

bean shoots, to serve

red chilli, finely sliced, to serve

Steps

Heat the vegetable oil in a deep frying pan over medium heat. Add the curry paste and curry powder and cook, stirring, for a minute or until fragrant. Pour in 1 cup of the chicken stock and use your spoon to scrape up any bits from the bottom of the pan. Transfer to the bowl of a slow cooker

Stir in the remaining stock, fish sauce and sugar. Add the chicken and cook for 6 hours on low.

Transfer the cooked chicken to a tray and use forks to shred the meat. Set aside for later.

Pour the broth out of the slow cooker bowl and into a saucepan. Add the coconut cream and gently simmer for 10 minutes.

In the meantime, cook the noodles in boiling water and use tongs to transfer the noodles to serving bowls. Use the same water to cook the dumplings. Divide those among the serving bowls.

Add the shredded chicken to the bowls. Ladle over the soup. Top with eggs, coriander, bean shoots and fresh chilli.

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Marie

2024-04-18

Goodness gracious me, perfection

My family have voted this laksa BEST IN SHOW. I have just served this beautiful gem for dinner. I am 78 and, if you can, imagine that my children and grandchildren have sampled the world’s culinary delights. All voted this recipe PERFECTION.

Brenda

2024-03-18

Perfect Recipe & So Easy

Lovely recipe I am making it the 2nd time now. Chicken perfectly cooked and still intact (I was worried about lifting it up thinking it was going to fall apart) perfect for when kids are at school and pre-making to cook for midday and ready by the time we come back from my teens piano lesson! Maybe I could try using green curry paste next time for a change.

Deb

2024-01-16

Laksa

I’m so happy that I made this Laksa and it’s so delicious, loved by all.

Definitely will continue making it.