For me, the choice was obvious; it had to be laksa from Wendy Hutton's Singapore Food cookbook.
|SingaporeFood by Wendy Hutton|
|Homemade laksa noodles|
The original Singapore version calls for cockles and thick rice noodles, both of which are unavailable in Australia. So I make do with my own version, featuring wontons and egg noodles, which works a treat too. If you haven't tried laksa before, I recommend that you try this at least once. It is noodles cooked in a spicy coconut milk broth - a very warming and fragrant dish that has me slurping the contents of my bowl in no time.
Now it's time to check out what the other club cookers have made for this month's challenge.
Down by the Sea
Anything Squirrel Squirrel
I would like to say thanks to cooking club host Lucent Imagery for inviting me to be part of this neat little club. Looking forward to more challenges ahead!