Anyone who travels to SE Asia will, sooner or later, encounter laksa. It is basically a spicy curry soup, often swimming with seafood. Having never grown up with curries or chillies or seafood, I initially was resistant to laksa. Yet, because of my annual visits to Malaysia, I eventually had to capitulate and give it a try. Penang, which is a celebrated food centre in Asia, was where I had Penang Laksa with mackerel. Getting and keeping the big fat noodles on my spoon was a major challenge. Then, I experienced the Sarawak Laksa while visiting Kuching. Laksa was becoming more and more mainstream for me. One of the redemptive values of laksa is that it is a great and tasty way to introduce vegetables into the diet. So, when I discovered a ‘veggie-rich’ laksa recipe, I introduced it to my wife. Like me, she had little experience with curries, chillies and seafood. Her initial approval encouraged me to press on. The following recipe is: Laksa 101 - A Recipe for Beginners ...
'The Road Ahead' looks at some of the world trends issues and future forecasts from a Biblical worldview.