craving laksa

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I made a fresh, spicy sambal sauce for our Sarawak laksa noodles tonight!

I tried to reduce the oil by frying up the paste longer beforehand instead of just mixing it directly with broth. I think that my homemade stock from freshly poached chicken and additional beef marrow bones and a blanching of prawn heads and shells really added some depth tonight!

This is traditionally a breakfast dish, so I’m missing the egg omelette slices and a big yummy glass of ice cold sour fruit and salty plum!

I do have leftovers of everything so, we can try it again in the morning!

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