I’ve always said that the best part about south-east Asia, is not the beaches, the cheap beer, or ladyboys… but the FOOD. This week’s recipe is one that I’ve been working on for a while that even upon the smell of the marinade, throws me back to sweltering nights sitting on the side of the road or public parking lot turned street food hub chowing down on plate after plates of these chicken satay skewers served to us by an Indian hawker who insisted we called “Little Brother”. My buddies and I were such great customers what when we sat down, he’d greet us as “Big brother” and immediately asked “how many plates?” – in Cantonese.
When I spent time in Malaysia, there were a few things that I anxiously awaited to greet me in the morning; intense humidity and a bowl of noodles – more specifically, curry laksa. You would think this steamy bowl of spicy curry noodle soup is ideal for the bitter cold of the permafrost tundra during our eight-month long winter season, right? Wrong.