Love a Laksa?
While in Singapore, we were staying with our sister and brother-in-law. We were lucky enough to spend some time with friends of theirs who were holidaying from New Zealand, Dennis (the laksa fiend), Tania and their son Finn.
Dennis was super enthusiastic about Laksa, and this rubbed off on Joe in a big way. We were going on Laksa specific adventures, trying to find the best Laksa is Singapore… and we did find a couple that were really great. We got so into Laksa that we started to experiment with different Laksa recipes that we found on the net. There are a lot out there and the ones we tried were pretty good, but they weren’t quite like what we’d been sampling around Singapore.
So… we tried our hand at our own recipe. This recipe is delicious and mimics the flavour profiles that we found in Singapore.
We shared our findings, along with this recipe in Episode 125 of the podcast.
Laksa is a really interesting dish. It’s origins are from ancient China or Sanskrit. It’s a traditional Peranaken dish. The Peranaken are a mix of Malay and Chinese and hence forth this dish is a fusion of Chinese noodles and South East Asian curries.
They’re a full, hearty meal and different parts of Asia have different recipes and styles. They’re always only a few dollars at the street markets and are well worth a shot if you’re travelling.
We hope you give this recipe a go in your mixer at home. It’s a real favourite.