A very local version of spicy Laska
This is my first attempt to cook Singapore Laksa. Personally Laksa is not my favourites partly it's because usage of coconut milk in the ingredient is a must in order to bring up the rich fragrant and creamy taste. I used carnation milk to replaced the santan milk. Taste not as rich and creamy as original. It's light and lemak enough for a bowl of laksa.