2 Mamas and a Wok Apple Smoked Bak Kwa with Green Chilli Sambal INGREDIENTS 2 TBS Unsalted Butter1 piece Apple Wood Smoked Bak Kwa, finely Diced1 1/2 TBS 2MAAW Green Chilli Sambal (or to taste)3 ears of fresh Corn, trimmed off the

https://youtu.be/5ZO9muPKEU0 INGREDIENTS  (Feeds 3-4 pax) 50g beansprouts4-6 tofu puffs, quartered1 roll of fishcake, sliced2g laksa leaves, diced6-8 fresh tiger prawns1 cup arborio rice3tbs laksa butterSalt STOCK Shells of 10-15 prawns3 cups water/ chicken stock Swimmer crab (optional)100ml coconut milk/ cream½ packet 2MAAW dry laksa rempah

INGREDIENTS 250g Laksa Butter (See Laksa Butter recipe for instructions)150g Sugar1 Large Egg280g Plain Flour30g Milk2g Sea Salt INSTRUCTIONS: In a bowl, add soften butter, sugar, salt and mix well with a whisk (creaming). Add in the flour, egg, milk and mix well. Once

INGREDIENTS 2MAAW 220g Dry Laksa RempahDessicated coconut x 60gmUnsalted butter x 1kgSea salt x 20gm INSTRUCTIONS: Leave the butter out to soften it. Fry the laksa paste till fragrant and slightly caramelized. Leave aside to cool down and add the laksa leaves in. Toast the

INGREDIENTS (Makes 8 Crab Cakes) 2MAAW 220g Dry Laksa Rempah (Use ½ packet)500 grams of Crab Meat4 Prawns, sliced in half2 Potatoes, mashed1 Egg8-10 Saltine Crackers1 LemonMayonnaise for seasoning1 clove Garlic, chopped1 inch Ginger, gratedRock SaltFish Sauce METHOD: Combine 2MAAW Dry Laksa

(Recipe from 2 Mamas and A Wok) INGREDIENTS (Serves 4 Pax) 1 packet of 2MAAW 220g Dry Laksa Rempah 250ml Coconut Milk100g Water (can use chicken broth instead) 700g Rice Noodles (Blanched)200g Bean Sprouts (Washed & Blanched) 12 Prawns (Peeled, Deveined and Cooked)