Singapore Laksa

Singapore Hawker Haven Verified independent store

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Singapore's laksa is a Peranakan (Nyonya) dish — born when Chinese ingredients met Malay spice paste in the kitchens of Katong and Joo Chiat. The bowl starts with a rempah pounded from candlenut, galangal, lemongrass, dried chilli, turmeric, belacan and dried shrimp, then loosened with santan (coconut milk) and prawn-shell stock. Thick rice vermicelli soaks up the gravy; prawns, fishcake and tau pok ride on top; laksa leaf (daun kesum) is torn over the surface for its citrus-pepper perfume. Eat it the Singapore way: with a deep ceramic spoon, no chopsticks needed. Microwave and serve. Show more