This is the only cooked dish containing coconut milk that I really enjoy, apart from ginataan. It’s also the thing I cook that my family says to be my “specialty”. Laksa is fairly easy to prepare, especially with the instant laksa powders/sauce available in the market, although I really like having to use the coconut cream and “hand-process” the shrimps I use for it.
Maybe I might even try using the “shredding horse” (I have no idea what it’s called in English, but we fondly refer to it as the “kabayo” (lit. “horse”) XD) on a coconut again — it’s been a few years since I have done so.
Someday, I might actually take a photograph of my own version of laksa, though I will warn you that I am not the best when it comes to food presentation!