theme song of Weeds). But in the meantime, while I’m on this adventure of self-discovery, I’m going to seize every opportunity to learn about the traditional food that probably made Singapore into such a quintessential gastronomic destination. I’m not talking about the flashy Michelin star restaurants or hawker style fare you can find at Lau Par Sat but the home style food your mother or grandmother painstaking makes for a family dinner and prepares days ahead. Here is one of those recipes. My grandmother who is Cantonese learnt many Peranakan recipes from my Penang borne grandaunt, who has since passed. Like the Italians, I know everyone is proud of their own Laksa recipe and I respect that so please don’t shoot me if my grandmother didn’t do things in the exact same way yours did.