Laksa is a popular spicy vermicelli soup from the Peranakan culture (also known as Baba and Nyonya), which is literally a merger of Chinese and Malay elements found in both Malaysia and Singapore. Laksa can be found in many forms but in Singapore, the most common ones are Curry Laksa and Katong Laksa. Of course, Katong Laksa is more loved by Singaporeans, originated from Katong area in Singapore. The special thing about Katong Laksa is that the vermicelli, the white noodle is cut into short lengths, just so it can be easily consumed with just a spoon, without chopsticks.
The typical ingredients in a bowl of Laksa would be the vermicelli, cockles, slices of fish cakes, tofu puffs sometimes with prawns and hard boiled egg, and garnished with coriander leaves. To add more spiciness to it, sambal chilli can be added into the curry soup. The essential taste of Laksa is the soup itself, there has to be the right balance and amount of curry, spices and coconut milk in order to be the best.
Some people may prefer the healthier option of having Laksa without cockles. And as mentioned, some like it better with a big piece of Otah to go with. Other versions of Laksa include, Penang Laksa, Laksa lemak or nyonya laksa, Laksam, Assam laksa (fish based soup), and more. To those who think that they might not be able to take very spicy food can attempt to try this without the sambal chilli, and you’ll find that you will love this!
[Image Credits: Wikipedia]
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September 27th, 2011 at 4:04 am
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