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2013-04-25
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I think I was very lucky to have chanced upon this stall. I ate their claypot laksa without knowing about their famous title beforehand. Impressed with the food, I did a simple search for their food only after I finished my meal and indeed, this stall is very much recommended by foodies.While some other foodies brought up the issue on the long wait for the food, mine only took about 5 minutes.The food was served bubbling hot; the appetizing appeal made me salivate even before I tasted the food.C
While some other foodies brought up the issue on the long wait for the food, mine only took about 5 minutes.
The food was served bubbling hot; the appetizing appeal made me salivate even before I tasted the food.
Claypot LaksaAs you can see, the gravy is thick and rich. I'm aware that this would be unforgiving on my waistline, but all I could think of at that time was that this dish is sure worth the calories and fats consumed. There was sufficient coconut milk, curry flavouring and spiciness in the gravy concoction. I love thick thick curry but one thing that could potentially turn me off is when it becomes cold, because it'd be too "jelat" for me with all the sauce coagulating in a corner of the bowl. I guess the use of claypot in this case was a smart idea; it kept the food bubbling hot for a long time as I ate, which felt like a luxury. The best part was that the ingredients, especially the tao pok, soaked up so much of the awesome thick and rich gravy that the moment i bit into it, all of the tasty gravy splash out inside my mouth. Shiok!
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