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Deconstructed Laksa and a 5 Cheese Fondue for lunch

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Deconstructed Laksa and a 5 Cheese Fondue for lunch

Deconstructed Laksa and a 5 Cheese Fondue for lunch

Deconstructed Laksa and a 5 Cheese Fondue for lunch
How lucky are my kids. What did they get for lunch today? Only a 5 cheese fondue, with thyme and hot dogs, served with crusty burger buns. Not every family gets that for lunch hey!!!
Deconstructed Laksa and a 5 Cheese Fondue for lunch
BeBe and Amy look rather happy. It was bloody delicious, even if I say so myself.
Deconstructed Laksa and a 5 Cheese Fondue for lunch
Up next are these three little beauties. Japanese sea bass, stuffed with fresh lime. The start of the deconstructed laksa.
Deconstructed Laksa and a 5 Cheese Fondue for lunch
I get to use my new BBQ today and get the fish and some fresh prawns a going on the balcony. I love my new BBQ – it is awesome!!!
Deconstructed Laksa and a 5 Cheese Fondue for lunch
Looking good, looking good.
Deconstructed Laksa and a 5 Cheese Fondue for lunch
It’s all in the home-mad sauce. All served up in my paella pan. I think this looks bloody brilliant. This is 3 person dish. My deconstructed laksa.
Deconstructed Laksa and a 5 Cheese Fondue for lunch
I tell you what I am damned proud of this dish. Bearing in mind I don’t eat fish. I think this looks bloody brilliant. Mod-Sin is the new nickname for this sort of food style. Modern Singaporean, a modern take on a classic.

So here is my Deconstructed Laksa and a 5 Cheese Fondue for lunch. Japanese sea bass, a little oil, salt & pepper and stuff with fresh lime. Get those bad boys on the BBQ. Prawns marinated in some oil and chopped garlic. Boiled quail eggs. Some lightly blanched bean sprouts. A sprinkling of some finely chopped Kaffir Lime leaves, a few Calamansi limes, and of course the amazing home made laksa sauce. Get in there. I’ll make this for you ones day for you, because I know you will – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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