Singapore Laksa

Singapore's laksa is a Peranakan (Nyonya) dish — born when Chinese ingredients met Malay spice paste in the kitchens of Katong and Joo Chiat.

The bowl starts with a rempah pounded from candlenut, galangal, lemongrass, dried chilli, turmeric, belacan and dried shrimp, then loosened with santan (coconut milk) and prawn-shell stock. Thick rice vermicelli soaks up the gravy; prawns, fishcake and tau pok ride on top; laksa leaf (daun kesum) is torn over the surface for its citrus-pepper perfume.

Eat it the Singapore way: with a deep ceramic spoon, no chopsticks needed. Microwave and serve.

Ready in minutes

Heat straight from frozen - about 5 minutes in the microwave, or steam the sealed pack. No thawing, no cooking skills needed.

Notes:

This product will be stored in our hub's freezer, or in a cooler with ice packs if freezer space is unavailable. Orders must be picked up on the day of delivery (Saturday) to ensure quality and freshness.