It has been awhile since I last posted! Having recently spent some time back in Singapore, I decided to try out some favourites from the land of very diverse food culture. When we first visited Singapore 25 years ago, what struck me was the abundance of choice available in their food courts and hawker centers. This is still true today. For me a few firm favourites stand out; Hainanese chicken rice, Bak Kut Teh, anything Peranakan, and of course Laksa. I have to admit, Laksa has not always interested my palate. My fondness is a more recent development.

Laksa comes from the Peranakan (Nonya or Nanyang) cuisine and is commonly served in Singapore, Malaysia, and Indonesia. Thailand has a similar soup called Kao Soi, which also found in Laos and Myanmar. Peranakan Chinese are an ethnic group of people who migrated from Southern China, between the 14th and 17th centuries, to coastal areas of Southeast Asia, namely British ports in the Malay peninsular, Indonesia, Singapore, and Southern Thailand. Intermarriages between these Chinese migrants and the local populations have created a unique culture that is multiracial and distinctive.

INGREDIENTS (serves 8-10)

• 1 pack Laksa paste
• 250-300g Thin Rice vermicelli
• 250- 300g soft tofu + oil for frying (or tofu puffs)
• 250-300g fish cake cut into bite size pieces or fish balls.
• 300g fresh prawns (peeled, tail on)
• 3-4 chicken legs (bone in, skin on)
• 1 chicken stock cube
• 2 tsp salt
• 1 tbsp peppercorns
• ~750ml water
• 2 tbsp dried shrimp, ground or pounded
• 400ml coconut cream
• 200g beansprouts
• thinly sliced red chili
• Laksa or coriander (cilantro) leaves
• Lime wedges

METHOD

• Add the salt, peppercorns, and soup cube to the water in a large soup pot. Make the stock by boiling the chicken legs for about 40 mins. in the last few minutes add the prawns and remove when cooked. Remove chicken legs and leave to cool. strain stock and return to pot.
• Bring to a boil and add the laksa paste and ground shrimp and stir well. Simmer for about 5mins.
• Add the coconut milk, stir well, and bring to a boil. Add the fish cake or fish balls. Simmer for about 5-10 mins. Adjust seasoning as desired. Keep the soup hot.
• Remove skin from the chicken and discard. remove flesh in strips and keep aside.
• Blanch the beansprouts.
• If you are able to get hold of tofu puffs, cut them into bite sized pieces. If you are using fresh tofu, take the tofu out of the package, pat dry, and cut into bite sized pieces (~5x3x1.5cm) and carefully deep fry till you get a crispy, golden exterior.
• To assemble: in a bowl place a portion of noodles, shredded chicken, and beansprouts. Pour the hot soup over. Garnish with tofu, prawns, cilantro/laksa leaves, and chili slices.
• Serve with lime wedges.