PES MEE UDANG VS PES LAKSA SARAWAK

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AS SALAM
A FRIEND MADE PASTE MEE UDANG DURING THE WEEKEND AND GAVE ME SOME TO TRY OUT AT HOME. AND I HAPPENED TO HAVE A FEW EXTRA HOURS AT HOME ON SUNDAY, WENT SHOPPING FOR GROCERIES IN THE MORNING, AND ONLY START PREPARING TO COOK MY MEE UDANG LATER IN THE EVENING.

THE PASTE ONLY NEEDS BOILING WITH ENOUGH WATER TO MAKE THE KUAH NOT TOO THICK AND NOT TOO THIN. I ADDED WHITE PEPPER JUST TO MAKE THE TASTE SPICY HOT.

THE CONDIMENTS TO SPREAD ON TOP OF MEE UDANG IS SAYUR SAWI, TELOR REBUS CUT INTO HALF, BAWANG GORENG AND OF COURSE UDANG.
IF YOU NOTICE, I SHELLED THE UDANG AND CUT INTO HALF( THIS IS BECAUSE I WAS ALSO MAKING LAKSA SARAWAK, SO I CAN MAKE USE OF THE UDANG FOR 2 KINDS OF MEE/BIHUN). THE ORIGINAL IS USING WHOLE UDANG!                                                                                         

PES MEE UDANG MADE BY CHEF YUS.


MEE KUNING 
                                     
SEDAPP.! 















MEE UDANG YANG DAH SIAP!

TOPPING FOR LAKSA




PES LAKSA SARAWAK

BIHUN FOR LAKSA




PES LAKSA YG REBUS DGN SANTAN

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