Laksa
I usually freeze up/collect over time the shrimp heads. I use the soup stock for mee rebus, hokkien mee, prawn noodles and in this case, laksa. It makes the soup really sweet and taste with that shrimp/seafood flavour.
Sago
I got this idea from Bengawan Solo. They have this kueh, Sago Melaka. Well, I added grated coconut and came up with this. I did a tri colour and a duo colour. My most recent "adventure" in the kitchen. :P
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