Laksa

This dish took me under two hours to make. Before this, I had procrastinated making laksa, always assuming that it was a painstakingly long process. How wrong I was!

My mother sometimes prepared the spice paste for the gravy ahead of time. In fact, cooking the gravy a day ahead makes it even tastier when you serve. She also believed in blanching the noodles only just before serving, so that the noodles would not become soggy or kembang, as she would say.