Singapore

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Call it Laksa acid, imagined in the head of a gravy that is quite sour with puck acid but balanced with sweetness and spicy so on. The leaves are not very strong, but simply play in the mouth with the scent of kesom leaves, kantan flowers and pudina leaves. It 's worth it.

Potion: Fish, Kisar Cili, onion, salt and Belacan.

450grm large saiz for 5 / 6 dishes.
Saiz kecik 250gm for 3 / 4 dishes


Ways to cook
Step 1:
- A. 1 Tin Pes Laksa + 2 1 / 2 Tin Air
     (Water Plus follows the thickness of the gravy you want)
Step 2:
- A. Boil & taste the salt acid.
- B. Serve it for 8 dishes

Note:
All of the ingredients and other ingredients are unique.



Northern Letsa Pes Chef

Deslaksautara