Down My Memory Lane

After a morning of having my Adiddas  Game permeated with fresh fishy smell in Selayang,

With fatigue and hunger pang ringing,

I dragged my withered soul to Jalan Cenderai, Bangsar,

Half an hour walk from Taman Pantai, where I used to stay,

I recalled fondly now of a place I used to love and dearly missed,

Aunty Christina, I am back!!!! As I stepped up, my heart missed a bit when I saw a familiar motherly face, "Leng chai" how are you?!!!!! Where have you been? Oh, you looked slimmer, I happily and without shame answered" Here to gain some back today Aunty" Ordered my usual Sarawak Laksa, peppered pig stomach soup, And speechless as I pointed excitedly at  my favorite "Kacangma", Portions for ? and I showed her my peace sign, It was not long before the my Sarawak Laksa arrives

Thin rice noodles garnished with sliced omelette, poached shrimp and shredded chicken, coriander and cruhcny sprouts, Brought together by a semi spicy soulful broth thicken by a touch of coconut milk, Oh, this hits the spot at so many levels Balanced broth's thickness, controlled spiciness and for those enticed with spicier Laksa,  Do help yourself to a generous homemade sambal belachan , For those fancying a little adventurous, there are some calamansi limes to aid your quest for acidity, Next comes my steaming bowl of peppered pig stomach soup, It is unlike a lot of peppered soup that I have tried, this broth packs a punch, For being overdosed in pepper, it's a credit, For using pig bone's broth, a bonus, For more than 10 pieces soft luscious pig's an extra bonus, For costing only RM(Ringgit Malaysia) 5.00 it is a definite 'Gold rush' Pleasant heat that can blast away any chilly mood last but not least , my kacangma, It is a traditional dish from Sarawak utilizing dried and crushed chrysanthemum leaves as the star, Every month Aunty Christina will have the bounty for this recipe, the leaves to be specially flown in from Sarawak This dish boasts the slight bitterness of the leaves, a fragrant hint of  sauteed smashed ginger, Home made rice wind packs an "oommphh" for the dish, The chicken used are not your usual chickens, Not that they have an extra comb but they are the special bred of chickens, Where the flesh does not get tough from stewing but fork tender instead, For the finale, douse the stew with some Sarawak thick and sweet soya sauce and serve with some hot steaming fluffy rice, An absolute ORGASM IN MY MOUTH!!!! Summing up the first part of my Saturday Aunty Christina, I am so touched that you remembered me , And keeping the your touches ever Original and Magical at the same time, Even when patrons sat to 'dap toi' , they can't stop staring at me, When I walloped all three 'double portion' magic of yours in a spree, As I fondly recall my stroll down this Memory Lane, I promise next time I will be back again for another three!!!! Aunty Christina's modest board of advert A testament to your Magic, Aunty Christina; yet you are ever humble