My favourite is the Singapore laksa variety. It's unique and tastes so delicious. The key ingredient that makes the difference is the use of laksa leaf - daun kesum or Vietnamese coriander.

I use home-made laksa paste to marinade the chicken drumsticks and then fry the marinaded chicken till golden.

I use my own home-made version of laksa paste. My laksa consists of yellow and laksa noodles (thick rice noodles) with prawn, fishball and egg, served in a rich, savoury and spicy coconut milk based gravy.