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Most of my meals during my primary school days was Singaporean laksa at my school canteen. All that while, I never knew what type of laksa it was, and thought there was only one type. Once I left Johor, I never saw it again, until I returned one day for a trip in JB.The curry was made with coconut milk and was light and fragrant, and spicy at the back of your throat. The ingredients in the laksa were fish balls, tofu, tau pok, and fish cakes, which were all just very normal, but I really enjoyed
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Most of my meals during my primary school days was Singaporean laksa at my school canteen. All that while, I never knew what type of laksa it was, and thought there was only one type. Once I left Johor, I never saw it again, until I returned one day for a trip in JB.

The curry was made with coconut milk and was light and fragrant, and spicy at the back of your throat. The ingredients in the laksa were fish balls, tofu, tau pok, and fish cakes, which were all just very normal, but I really enjoyed the simplicity of this dish.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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