Home cooking attempt — Laksa from scratch

I spent an afternoon making Laksa from scratch following a traditional recipe. Getting curry leaves right was the main challenge — it's not as straightforward as it looks. The sweet-savoury balance result was rewarding once I got it right.

Penang is considered the food capital of Malaysia and rivals Singapore for hawker excellence. I served it with Milo as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Laksa yourself gives you a new appreciation for what goes into it at a restaurant.