00:00It's 2am and Benjawan and her mum are getting ready for market day.
00:07In just a few hours, customers will be clamouring to get a bowl of the city's signature dish.
00:12But first, it's a slow crawl along the highway in their mobile kitchen, pulling into the
00:18Perap market just before 3am.
00:20First thing we do is get the water, just because this one takes a really long time to boil.
00:25And then mum starts on the laksa and the soup and we get the electricity, so the lights
00:31and everything in.
00:32So in here we've got the laksa paste, so it's got like all the ingredients that's needed.
00:36We'll just add water and coconut milk to this one and then we'll bring it to a boil.
00:42Noodles are soaked, veggies prepped and garnishes set out.
00:46This laksa gig, it's a labour of love.
00:49But for the mother-daughter duo, it's also a livelihood.
00:52They've been up since Sparrows.
00:54The soup has been on the simmer for a while now, and soon, sometime just after 5am, they
00:59expect to sell their first bowls of the morning.
01:02It's pretty full on, it's pretty tiring, there's a lot of work that's involved behind the scenes.
01:09Other stall holders, busy too.
01:11The first laksa lovers arrive to kick off their weekend ritual.
01:15Saturday mornings on this one is a typical finish work, retreat for the day, get some
01:20laksas, cruise around, get some early morning feed before I head home.
01:24Benjawan expects to sell about 300 bowls this morning.
01:28And the secret to her soup?
01:29Love, putting in the love.
01:31I think it's focusing on what you do.
01:34We try to make it the same every single time.
01:38A recipe tried and tested in the tropical capital.
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