KANGAR: Ask anyone in Perlis where to get the best laksa and the answer will most probably be a restaurant named Kak Su Laksa in Kuala Perlis. He said most laksa makers opt to take the easy way out by using only processed rice flour to make the noodles “but the taste is not the same”. To make the noodles, Abdullah uses his hands to knead the ground rice to which some rice flour and tapioca flour are added. “Some of us here add the pulut udang to the laksa and the result is really delicious, ” said Abdullah. He said during the 1970s, he and his siblings used to sell laksa prepared by their mother in the neighbourhood of Kampung Seberang Ramai, Kuala Perlis, where they lived.

Source: thestar December 24, 2019 22:41 UTC