Laksa

Laksa is a combination of Chinese and Malay flavors, and is one of the national dishes in Singapore. It is made up of noodles, gravy or curry, and some protein, vegetables, and herbs. Some types of laksa have more coconut milk in them while other types are more water based.

There are many different types of laksa in Singapore. Penang laksa has a tamarind-tang flavor and is usually found in Malaysian regions. The curry-like Sarawak laksa is predominant in Singapore. Katong laksa is the most famous type, and it is a unique Singaporean variant.

A Peranakan (Straits-born Chinese) inspired dish, the Katong Laksa has a yellow-orange spicy soup stock flavored with coconut milk. It contains dried shrimp, prawns, fishcake, cockles, and other toppings. Its thick vermicelli noodles are cut into shorter pieces so that you can easily get them with a spoon. Some stalls do not get you chopsticks, they only provide a spoon to eat the laksa. Katong laksa can now be found in almost every part of the country, and a lot of stalls have been trying to copy the original flavors of this tasty dish.

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