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The recipe to the restaurant's popular laksa soup base is kept a secret, but the lady boss revealed that they grind up superior dried shrimps (hae bee), lemongrass, garlic, chilli, and a whole bunch of other ingredients down into a paste before frying it for a lengthy duration of four hours so that all the flavors of the ingredients are intensified and well amalgamated. The fried paste is then tediously boiled with more ingredients in a cauldron for 8 hours to ensure a rich and robust flavored laksa soup base.

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