nichola
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Re:Think of Curry Laksa - 2007/03/12 17:25
I like my curry laksa watery with curdled santan (those santan that still floats around in the gravy).
Must have ingredients: Tau foo pok, si ham, loads of taugeh, slices of char siew, chicken must be in cut up pieces, not chicken slices and most importantly, that plate of sambal with chilli oil. Preferably hakka noodles (tai po meen), not the yellow noodles. I like noodles + meehoon or the flat wantan mee type for my curry laksa.
The best curry laksa stalls:
1. Along Jalan San Peng, Chee Mui, a stall operate only in the morning to afternoon offering the correct consistency and ingredients to my liking. Their lum mee and yong tau foo is also very good. Close on Sundays
2. In UOA foodcourt (too bad the stall is no longer operating now)
3. Along Jalan Pudu (opposite the famous prawn noodle shack) a wooden shack operated by a husband and wife team (the couple is always quarrelling)
4. At Jalan Pudu's night wai sik kai. The only curry laksa stall there.
5. At Jalan Kenanga's night time hawker square in front of Maybank. There are 2 stalls. One selling very good chee yoke fun and porridge. The other selling fried noodles.
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