Iced Tea and Laksa - A Memoir

Laksa.jpgI’ve been working on a memoir tentatively called Bound Feet Blues for a while now. There is a lot of material and it’s a fairly major task, which I was finding quite daunting. I took a break to experiment with blogging and over the last few months, Fusion View has evolved into this multi-media site that has got me writing and podcasting regularly in between my day job and other commitments. My friends have asked me if the blog is really a distraction technique to give me an excuse not to be getting on with writing the next book. To some extent, i think they may be right! But something exciting has come out of it for the memoir.

I had been struggling for some time now to find my personal narrative voice. The Flame Tree and Mindgame were both thrillers and I wrote those in the particular narrative voice that seems to be required of thrillers. That voice has a terseness and urgency about it. It’s all about verbs and action. Short staccato sentences. Direct, punchy descriptions. I remember being asked by my editor to take out huge chunks of philosophical discussion about the nature of personal freedom and individual choice in Mindgame and essentially, to “cut to the chase”. There are lots of breathless chases in that novel and I had hoped to squeeze in more on the deeper issues that underpin the storyline - but, nope, they had to go, sacrificed to the gods of plot and pace!

So over the past few years, it’s been an interesting struggle, learning to allow myself to take more time over the contemplative passages in my writing. I’ve worked on a couple of novels in the last few years since Mindgame that have been more personal but I’ve not been able to move beyond the first few chapters. The narrative voice is flat and the pacing is uneven. Or, it can’t decide whether it’s inside a thriller or a Henry James novel. I’ve also had difficulty with plotting - in the thrillers, something dramatic happens every few pages and you are pulled along, gasping for breath. I was not used to writing pages and pages where nothing externally dramatic happens (no car chases, no men with guns leaping through the window). It felt scary, taking my time in exploring and inhabiting the emotions and psychological drama within my characters.

What writing this blog has done for my writing style is to enable my own personal voice to come through. In writing these short posts about my family or recipes or what’s been happening in my week, I am learning to speak as me. This is not the voice of the omnipresent, omniscient narrator of the thrillers, nor is it the measured, self-conscious voice of a literary auteur. It’s just me, telling a story, plain and simple. And by speaking like this in my posts every day for the last few months, it’s become natural and comfortable - and not at all scary.

I’ve split the memoir into two books, Bound Feet Blues being the second volume. I am now working on the first part, which I’ve called Iced Tea and Laksa. This weekend, I’ve just finished Chapter One, which weighs in at just over 5600 words. It’ll need some work and editing but that will come later when I have more of the finished book so I can see how it all hangs together. Laksa, for those of you who have not yet discovered this dish, is a Malaysian speciality of noodles in a red curry and coconut soup, served with chicken, bean sprouts and fried tofu. You slurp it with chopsticks and a Chinese L-shaped soup spoon, preferably at a roadside or market stall in the sweltering tropical heat. Do not wear a white shirt!

6 Responses to “Iced Tea and Laksa - A Memoir”

  1. Ted Mahsun Says:

    I was thinking of assam laksa before you mentioned it had curry in it! :D

  2. Pey Says:

    See, now you are going to have a discerning and critical audience which will of course improve the rigourous integrity of your memoirs. debate: assam vs curry laksa, is there a north/south divide?

  3. Yang-May Says:

    Hmm. You guys have raised a very serious issue. Which is the true laksa? Assam? Curry? I guess the photo I posted is deceptive as the green garnishing suggests assam but I really meant curry - but the picture seemed so pretty with the garnishing… But this is a very specific Malaysian debate. For the benefit of those who don’t know what on earth we are talking about, would anyone like to add a comment describing the differences between the two laksas?!

  4. Rebecca Jane Says:

    Nice work seeking your personal narrative voice! I am currently struggling with the same issue. I appreciate how you are making the conscious effort to reveal a voice that is more measured, introspective, plain, and simple. That’s good advice for memoir writers.

  5. Ted Mahsun Says:

    I think Curry Laksa is coconut milk-based while Assam Laksa is fish and tamarind-based (and hence, a bit more sour). Assam Laksa is more common in the north-western Peninsular States (Perak, Penang, Kedah and Perlis). Whether curry or assam proves to be the true laksa actually depends on which laksa the person is more familiar with. I grew up in Perak so my definitive laksa would be Kuala Kangsar Laksa. (mmmm! makes my mouth water thinking about it…)

    Actually, I must’ve missed the picture the first time round! I think I dived straight into your blog post and didn’t really register that curry laksa picture!

    Anyways, good luck with your memoirs!

  6. Eany Says:

    Yes, there is a north-south divide when it comes down to what is laksa. Assam laksa is a Penang favorite and specialty which is fish based and more sour as Ted mentioned. But there is also Laksa lemak where they add coconut milk to the assam laksa.

    In KL, laksa or curry laksa is simply another name for curry mee.

    In Taiping during a visit with cousins and enjoying curry laksa, I was puzzled by the taste of the dish. I couldn’t decide whether it was curry mee or assam laksa, only to be informed that it was half of each - like the name clearly stated, duh!

    I guess laksa is a very regional dish because our neighbor from Johor(southern state) makes a Laksa Johor and it doesn’t taste like the Penang laksa at all.

    I was born in Penang but grew up outside KL. Dad’s from Penang & Mom’s from Taiping, so quintissential laksa to me is Penang laksa.

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