Following the ‘argue’ between Johor laksa and laksa in other states such as Kedah which was hotly debated among netizens a few days ago, Raja Permaisuri Agong, Tunku Azizah Aminah Maimunah Iskandariah shared how to make laksa ‘chap’ which is rarely known to many people.
Her Majesty agreed to share how to make ‘chap’ laksa on his official Instagram account @airtangan_tunkuazizah.
“Have to apologize here, the people of Johor are good at ‘chap’ laksa spaghetti but the people of Pahang are good at ‘chap’ laksa flour and the people of Terengganu are good at ‘chap’ laksa rice.
“But now not many people are good at ‘chap’… I also have to learn from Wokwok again! Laksa flour or rice is cooked on firewood, it smells very good!” Said Tunku Azizah.
Tunku Azizah also said: “Let’s not quarrel about laksa ok…clap your chest and ask your appetite…any fish can be, shrimp, dried shrimp or salted fish, the important thing is to fry properly and with enough spices, play with fire until the oil rises.
To everyone’s knowledge, this ‘chap’ makes it easy for people to take laksa with the existing quantity and is shaped like the number eight.
“Pahang laksa is also delicious, I combine Johor and Pahang gravy! I serve it with rice laksa, flour laksa, and spaghetti laksa. Pahang laksa is also very tasty, not sauteed, the cooking method is different but it tastes quite similar to Johor laksa gravy! I like laksa rice and laksa flour cooked over firewood, it smells delicious,” Her Majesty added.
Source: @airtangan_tunkuazizah