Singapore Laksa: Ms. Nava's Version

(Updated Version)

Confession time: This Singapore Laksa might not be the traditional, authentic version. While I’ve tasted what’s labeled as "Singapore Laksa" here and there, I must confess - I’ve never actually been to Singapore. Strange, right? Despite a few plans, none ever materialized, so I’ve yet to taste the famed Singapore Laksa in Singapore.

But here's the thing - I’m a big fan of laksa, whether it’s the curry or asam version. Over the years, I’ve enjoyed them many times and even made several variations of curry laksa myself (HOMEMADE VEGETARIAN CURRY LAKSA, SARAWAK LAKSA & ASAM LAKSA VARIATIONS). After some reading, I realized there’s not much difference between Singapore Laksa and Malaysian Laksa, except that Singapore's version is said to be more lemak (rich and creamy), thanks to the extra coconut milk.

So, does it really matter? Not at all, because there's always Ms. Nava’s Singapore Laksa! My version combines fish broth and coconut milk, somewhat like a Malay-style laksa. It's a simplified version, but still full of flavor.

Shall we dive into the recipe now? I know you're eagerly waiting.

Ingredients

For the Chili Paste (blend together)

½ inch roasted belacan (shrimp paste)

5-6 dried red chilies

5 shallots

1 inch ginger

Some water

For the Broth/Gravy

10 sardine fish (de-gut & wash) 

1 ½ cups thick coconut milk

2 pieces dried tamarind

5 sprigs asam leaves (daun kesum, also known as Vietnamese coriander)

1 small piece palm sugar

Salt to taste

For Assembling

Noodles, blanched to soften

Cucumber, thinly sliced

Fresh pineapple, diced or sliced

Red onion, thinly sliced into rings

Red chilies, sliced

Method

For the Broth

Simmer the fish in 1 liter of water over low heat to extract the stock and cook the fish.

Drain the stock and return it to the pot.

Remove the heads and bones from the fish, then add the fish flesh back into the stock.

Add the coconut milk, tamarind pieces, chili paste, and laksa leaves to the stock. Season with salt.

Continue to simmer the broth over low heat.

To Serve

Place the blanched noodles in a serving bowl.

Top with cucumber, pineapple, onion, and chili.

Pour the hot broth over the assembled ingredients.

Serve immediately.