Makansutra Cooking : Laksa |
Laksa is a Singapore national favourite, but there are many versions in the region - Penang have their Assam Laksa, in Ipoh it’s Curry Laksa and there’s even a Burmese version call Mohinga. The version feature here is the endearing Katong Laksa, a Nonya/Peranakan creation by a man called Janggot in the East Coast area decades ago. A very distinct laksa sambal is thickened a smoothened with coconut milk and stock or water. Thicken beehoon or rice sticks are used and it comes topped with cockles, fish cakes, shrimps, bean sprouts and daun kesom (rau ram) leaves.- Warning, it’s easier to buy a pack home than to make it..no kidding |
