Laksa Sarawak Stylee!

Ok ... the best way to get yourself out of a rut is to find an activity that you both enjoy doing, sadly in our case its not the beast with 2 humps, so the next best alternative is something that can both excite and feed the soul ... food.

So we decided to try our hand at making a laksa paste ... not any old laksa paste, but the Sarawak variety.

Suitably inspired by the Three Hungry Tummies (and if you've never heard of this blog, crawl out from under your rock, prostrate before the Asian food gods and recite 10 Nasi Lemaks and 5 Beef Rendangs as penance!), we decided to spend an afternoon developing early onset RSI and heat induced vertigo by standing over a wok for the better part of an hour constantly stirring Laksa Paste.

I have to say that it was well worth the effort as the resultant jar of yummy goodness has already served us well several times over.

Try it! Go on!

This little piggy went to market ... and got its ears lobbed off!

Ok ... so we've been suitably inspired by some of the things we've seen on Masterchef (thank fuck thats over with ... it was a whole bunch of "meh" I can tell you ... Audra should have won btw ... we Singaporeans need to stick together) including Mindy's fish floss ... total fail! I think I burnt it. But despite the set backs we have been trying more adventurous fare including Pig's Ears Crackling ala Builder's Arms.

The incredulous looks and quizzical smirks we got trying to order just one Pig's ear was frankly not amusing in the least. Money is money peops.

Anyhow I think we made a pretty decent stab at it. We slow cooked the Pig's ears in some aromatics and stock for about 12 hours. Then we baked it in the oven between baking sheets flattened by a weight for about half an hour (could have been longer) to dry it out. Then we sliced the ears and deep fried the pieces in the wok.

And we literally (yes!) pigged out after that. Yum.