UPDATED POST ON 16-10-2014 – NEW PICTURE TAKING
PART III COOKING THE SARAWAK LAKSA
Part I and Part II are rather “theoretical” and this post will show you the practical steps to prepare the Sarawak laksa.
To make
Posts Tagged ‘Sarawak laksa’
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INTRODUCTION
Happy New Year 2014, my dearest readers.
Since I set up my blog 30 April, 2013, for these 7 months, I have issued a total of 334 posts, not including those recipes that I posted in the album my
INTRODUCTION
This is a long awaited post on prawns and some of the picture were a few months ago. This is a special post on Chinese ways of preparing prawns for cooking purposes and including one tamarind prawn recipe.
Prawns
On 25-May 2013
Usually, for Saturday and Sunday, if we dine at home, it will be something simpler as both my wife and me are rather lazy to cook. So today, we have noodles, noodles, noodles. We have 3 types
PART III COOKING THE SARAWAK LAKSA
Part I and Part II are rather “theoretical” and this post will show you the practical steps to prepare the Sarawak laksa.
To make a delicious bowl of Sarawak Laksa, besides having some good
PART II – THE SECRET OF SARAWAK LAKSA PASTE
INTRODUCTION
Most Sarawakian households cooked their laksa from ready-made laksa pastes made popular by the Tan’s Family in the 1960’s and 1970’s. Most people will not even bother to question how
PART II – THE SECRET OF SARAWAK LAKSA PASTE
INTRODUCTION
Most Sarawakian households cooked their laksa from ready-made laksa pastes made popular by the Tan’s Family in the 1960’s and 1970’s. Most people will not even bother to question how
INTRODUCTION
Like any other Sarawakians, I am proud of our own version of laksa, Sarawak Laksa. It will not do Sarawak Laksa any justice if I did not do a detail post on Sarawak Laksa. In fact, Sarawak laksa
Just discovered a new food outlet that sells the famous Sarawak Laksa and kolo mee in Singapore. It was tipped off from my Singaporean neighbor that loves these two delicacies after we introduced to them.
The new outlet that we
