It is already November now, just about one and a half months to go before we usher in the New Year. And last weekend, I was proud to pat myself on the back for a job well done because I managed to add one more checkmark on one of the New Year resolutions I made at the beginning of the year, i.e. to cook more often.
Yes, I made Sarawak Laksa for dinner last Saturday night. My Mom and Dad were in Penang for a visit, so I took the opportunity to make use of one of the Sarawak Laksa sambal packets I had in the refrigerator. A friend of mine had bought me two packets of the sambal from Sarawak a couple of months ago, so I thought it was the perfect chance to put it to good use. Besides, it has been years since I last cooked Sarawak Laksa. The thing about Sarawak Laksa is that we need to boil the sambal in water and then filter it. I don’t really like the filtering part because this would mean I need to wash an extra set of pots. After filtering, I added the chicken stock (this I made from steaming the chicken meat, not from the *buy-off-the-shelves* stock, mind you!) and some water from boiling the prawns. Coconut milk helped to seal in the taste, and of course, some salt to taste for good measure.
Oh, by the way does anyone know the shortcut to break off the tails from the bean sprouts (taugeh)? I did it the manual way and boy was it excruciating! Luckily for me, I was only cooking for four! I would say that the person who manages to create a machine to de-tail taugehs will make millions, I am sure! Anyway, all other ingredients like chicken and fried eggs were sliced thinly, and the laksa was garnished with coriander, mint leaves and the juice from half a calamansi lime. I ought to learn the art of how to make the eggs thin and fluffy from Mom though, because mine still isn’t quite there yet. The authentic Sarawak Laksa is made using vermicelli or beehoon, but I like the regular thick assam laksa noodle, so I used that instead. We each had two bowls each and were so full we could hardly move! Well, that was dinner for last Saturday. Does my Sarawak Laksa look anything like Laksa Shack’s? 😀
Oh, by the way, it’s not very healthy to eat till cannot move every day you know. But a little bit of everything is certainly acceptable and does wonders for the body. And having good food is definitely healthy, right? This from someone who absolutely adores food. Heh. So Healy, my healthy tip is to eat everything in moderation. The key point is not to deprive yourself of enjoyment. We only live once, after all. And yes, I am once again disguising this as a meme…
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Copy the whole thing, skim the list and put a * star beside those that you like. (Check out especially the * starred ones.) Share one of your own health tips (tip on how to be more healthy) with others. Try to make your tip short but informative. Tag at least 2 persons.
1. Be happy – Everyday health and beauty
2. Everything in moderation – Giddy Tigers
Happy people to tag:
LB
Rinnah
Little Miracles
Our Journey of Love
