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Angee Leong and her husband, David Padget, live in Raytown, but as she was born and raised in Malaysia, her tropical, Southeast Asian heritage flavors all she does. Leong, a cook at a Lee’s Summit high school, once sold dumplings at local farmers markets and readily shares her delicious foods with family and friends. She has three adult children living in Malaysia and enjoys their visits. Q: What do you enjoy about living in the heartland?

A: I was delighted to discover that the Kansas City area has a large, active and friendly group of Malaysians. I like the fellowship the group offers and since I like to cook, I enjoy sharing our traditional food at the local festivals and gatherings. Q: What is Malaysia like and what has influenced the cuisine? Q: What is Malaysian Curry Laksa?

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A: This curry dish is a signature dish of Malaysia, and it is served all year long, even on hot summer days, for breakfast, lunch and dinner. It can be either a main dish or a snack. Everyone in my country, of every ethnicity and culture, seems to enjoy serving a version of this flavorful and beautiful coconut milk-based soup. In the northern part of Malaysia this soup is often known as curry mee and is flavored with a fried chili paste, while in the central and southern part of Malaysia, curry laksa is thick and fiery. As it is a noodle soup, where flavorful broth is poured over cooked noodles and then is topped with fresh ingredients, it may remind some people of ramen. The ingredients and toppings, such as bean sprouts, coconut milk, cucumbers, mint and lime, are fresh and colorful and balance the temperature and spiciness.

SUSAN PFANNMULLER Special to the Star Q: Where do you purchase the spices and other specialty ingredients for this dish? Do you substitute some ingredients?

A: I purchase many of the ingredients, especially the spices and the tofu puffs, at Chinatown Food Market in the River Market area of Kansas City or at 888 International Market or Pan-Asia Market, both in Overland Park. In Malaysia, the traditional curry laksa would have been made with cockles, a sweet, quarter-sized mollusk, but most people now substitute shrimp.

The recipe I am sharing is written to cook chicken breasts, but when time is short you can substitute shredded rotisserie chicken.