writing for self-discovery

This is a bowl of freshly grated coconut. Sudi has already squeezed out the cream and now he’s working on the milk. Sometime before that, he grated a whole coconut.

He tells me I can use vermicelli, rice noodles, any kind, but he likes the yellow curly ones.

He minces and chops and the knife flies. If I got that close to my fingers I’d be missing a few!

Four tablespoons of Thai red curry paste go in, one comes back out. “Better to add more later,” he says.

The odor of Asian Fish Sauce permeates the kitchen. “Smell not so good now, but taste…mmmm…later!” He is so right.

Sudi turns down the heat and adds the coconut milk follwed by the cream

Stalks of lemongrass and whole kefir lime leaves are added to the broth to enhance the flavor.

Just outside the free-standing outdoor kitchen where ‘we’ are hard at work, Nina and Dewi, Sudi’s wife and daughter, are doing an art project. The sidewalk is taking on new life!

Back in the kitchen, Sudi has sliced the tofu which will be added toward the end with the prawns.

There are always some translation issues, and when Sudi pulls out this bunch of fresh coriander I say, “Oh! Cilantro!” We don’t know for sure which it is, but it makes a beautiful and tasty garnish.

The noodles are cooked and in the bowl. The steaming Laksa gets spooned on top.

The tofu and prawns have been added. Sudi sprinkles a handful of bean sprouts and coriander/cilantro,then with a flourish, tops it off with a half boiled egg.

Dewi approves!

And before we sit down to eat, Nina gives the happy chef an appreciative hug.