this is rice noodle
meant for cooking laksa
the northern version with fish
the instruction written is
1 hour of soaking in hot water
indeed soften the noodle itself
is taking longer than usual
even longer than cooking brown rice
tomyam paste + homemade sambal paste =
Tomyam laksa
somehow everytime
whenever I am trying to
cook something soup-based
it turned out that
I have to boil a kettle of water
and pour into my dried-up pond
perfect treat for a rainy day
and it actually got me sweating
on a the cold breezy evening
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