andrejthechef
SingaporeNoodlesLunch

Katong Laksa

Short rice noodles in a rich, spicy coconut broth with prawns, cockles and laksa leaf, cut so short you eat it with a spoon, no chopsticks needed.

prep
25 min
cook
35 min
total
1 h
serves
4
level
medium
Katong Laksa, a Singapore hawker classic

Katong is a neighborhood on the east side of Singapore, and its laksa has one detail that sets it apart from every other version: the noodles are cut into short lengths, so you eat the whole bowl with a spoon and never pick up chopsticks.

The broth is where the real work happens. A good rempah, fried until the oil separates and the raw edge is gone, is the difference between a laksa that tastes deep and one that tastes like coconut milk with chili powder stirred in.

Part of our 20 best Singapore recipes list.

method

  1. Blend the soaked chilies, shallots, garlic, galangal, lemongrass, candlenuts and belacan into a smooth, thick paste, adding a splash of water if needed.

  2. Heat the oil in a pot over medium heat. Fry the paste for 8 to 10 minutes, stirring often, until it darkens and the oil separates at the edges.

  3. Add the coconut milk and stock, and bring to a gentle simmer. Season with salt and a little sugar to round out the spice.

  4. Add the prawns and cockles and simmer for 3 to 4 minutes, just until the prawns turn pink.

  5. Divide the cut noodles among bowls, ladle over the broth, prawns, cockles and fish cake.

  6. Scatter the torn laksa leaves over each bowl just before serving. Their aroma is sharp and distinct, and it fades fast once cooked, so add them last.

chef's tips

  • The noodles are cut short on purpose, a Katong tradition, so the dish is eaten entirely with a spoon. A pair of scissors over the bowl works fine at home.
  • Fry the spice paste until the oil visibly separates at the edges of the pan. A paste that is only half-cooked tastes raw and sharp instead of deep.
  • Laksa leaf has no real substitute for the exact flavor, but Vietnamese mint gets you close if you cannot find it.
  • Make the paste in a larger batch and freeze the extra in portions. It is the most time-consuming part, and it holds up well frozen.