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Time for something prawny! It’s prawn o’clock! Prawn o’yeah! Let’s prawn it up!
Well, this is the last of the Ayam varieties – laksa. I’ve got a few laksa varieties I’m doing this week, some releasing in order, some getting out sooner than later. When I make laksa (if possible) there are a few things I really like to include when I garnish. You may have noticed my laksa of mung bean sprout recently – well, that’s a must. Fishball, tofu puff, and mint. That’s the quartet I like to have on hand. Of course, egg as well. This one’s showing shrimp as well, so I think I’ll include that in lieu of fish ball. Well, let’s cook some laksa!
Well, I’m back. What do I mean by that? As I type this, it’s January 2nd. I was actually planning on reviewing it today, however the kids still aren’t back in school yet and at an age where they, well, to coin a phrase of my mother’s, have ‘diarrhea of the mouth.’ They’re noisy and won’t shush at all. The last review I did wasDecemberr 19th and this will get done January 6th. Quite a break for me. Well, let’s get it read then give it a try.
It’s been a while since I sampled this since the last time, so I figured it was a great time to give it another try. This is one of my absolutely favorite varieties around. Two different types of noodles and a very strong prawn broth. Oh yeah and crispy onions! Let’s delve!
