Ni laksa.

Tak appealing, I know. Bab-bab nilai estetika ni aku fail sikit.

Alhamdulillah the motivation to cook laksa stayed long enough in me that I finally cooked laksa by myself last Aidiladha. The isi ikan sort of sedimented sikit. And the kuah was a bit diluted sikit due to a serious lack of experience and inaccuracy when measuring the ingredients. Ha, dah serupa explanation dalam discussion lab report bila experiment tak berapa nak menjadi. 

Anyways, thanks to stepmom for preparing cabai kering and daun kesum and helped get the ikan-ikan siap siang plus tolong rebus laksa. Dan yang paling important, thanks to Dalilah for the recipe -

1. Ikan sardin 4 ekor (yang besar) - I used ikan selayang
2. Cabai kering 20-25 tangkai
3. Bawang besar 2 biji
4. Belacan 1inci
5. Asam keping 5-10 keping
6. Daun kesum
7. Bunga kantan 3 batang
8. Garam secukupnya
9. Kunyit sedikit

Rebus ikan.
Blend no 2 – 4 dan renehkan.
Masukkan air rebusan ikan dalam periuk bersama blended 2 – 4.
Blend isi ikan dan tulang ikan (berasingan) dan masukkan ke dalam periuk.
Masukkan garam dan asam keping.
Tambah air secukupnya.
Biarkan reneh.
Sementara memasak, beras laksa boleh la direbus bersama-sama telur.
Potong timun, bunga kantan, daun salad dan limau nipis untuk dimakan bersama laksa~

Tak lejen the laksa.  Kira tahap edible for homosapiens. Longggg way to go lah kot rasanya kalau nak sampai level laksa-laksa awesome like some of my fav - laksa Tg Bungah (ada banyak, satu je yang sedap), laksa Pak Ngah Taman Ciku, laksa makcik-rumah-warna-hijau-dan-banyak-kucing kat Bayan Baru, laksa Tokun and laksa Kuala Perlis. Satu lagi yang paling fav - laksa arwah mama yang takkan lah lagi bisa dirasa. Dua tiga kucing berlari, manakan sama si kucing belang, dua tiga boleh ku cari, manakan sama laksa mama seorang :) Laksa Kak Ila, kakak's friend staying in Saudi was very delicious jugak. Had that during last Aidilfitri masa pergi raya kat her house in KL. But then due to time constraint, penghayatan terhadap laksa tu kurang sikit :P Laksa i-dont-remember-nama-kedai kat Sg Petani was quite nice jugak, thanks to teacher Fadh bawak try. Laksa Janggus was kinda okay too but berdasarkan past experience, dia buat aku menangis jadi takmau kat dia. Perhaps aku punya kapasiti menahan pedas tak hebat mana. And I'm pretty sure that there are many many more lagi tempat laksa best-best yet to be discovered :D

Back to my laksa, my first customer was niece - Airina Fatin. Served her a small bowl of laksa and she makan sampai licin, habis all the kuah. So aku assume okay lah tu. Cincai kira, lulus lah. All in all, the process sebenarnya tak susah sangat and perhaps boleh guna creativity untuk alter the taste kasi special sikit ke cemana cumaaa yang super tough nye dan memerlukan 'kap' 'sod' 'ba' 'ro' 'nun' yang tinggi was part nak kasi asing isi ikan sama tulang dia. Renyah jugak nak make sure tak ada significant amount of tulang-tulang tersesat masuk geng isi. Thinking of nak kena perisi sekilo ikan sorang-sorang, aku sangat tak sure bila lagi nak buat laksa :P