Today, Mum cooked two different types of laksa - Assam and Thai Laksa. The latter has coconut milk and kaffir lime leaves added to the ingredients.
Note: Kevin - here's what you missed.
I made two different desserts for lunch - Pulut Tai Tai, a type of Nyonya kueh made with glutinous rice and coconut milk served with kaya (coconut jam).
The second dessert was Sticky Date Pudding with Caramel Sauce. You can find the recipe here.
Wow, all your cooking look really good. You're really a great cook!
ReplyDeleteWow, Charmaine, what a feast, with two types of laksa and desserts. It sure warms up the cool weekend air. In the Gong, the heat was just caused by the Dragons and Broncos playing in the local Stadium - WIN.
ReplyDeleteSee Kevin what you missed. Glad to see the Dragons creamed the Cowboys. We have to meet up soon for another 'makan' session.
ReplyDeletewhat fish do you use for assam laksa ?
ReplyDeleteElaine: Mum used a combination of mullet fish and slimy mackeral. Sorry I don't know what the Malay/Chinese equivalent names are.
ReplyDeletewahh....u do not even need to dine out anymore!
ReplyDeleteWow..your mum's assam laksa looks like it was bought from the stalls. You are so lucky to have a mum who cooks so well.
ReplyDeleteGreat blog and it feels homely - love it! Where did you get those thick noodles for assam laksa in Sydney? Did you manage to buy the ginger flower for this dish too, and where? Thanks.... xoxo
ReplyDeleteHi Anon: you can buy the rice noodles or lai fun for the assam laksa from the asian grocery stores, in wet and dry form. I have also seen the ginger flower on sale during summer time. My Mum makes her own assam laksa paste, so I am not sure where she buys them from.
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