Nonya Laksa – My Favourite Hawker Dishes Pt 2

Laksa has to be my all-time favourite local food in Singapore. It is a spicy noodle soup dish that is perfect for a rainy day. There are two main variants in Singapore and Malaysia: lemak (or also commonly known as nonya) and assam. 

Although lemak means fat in Bahasa Melayu, the word largely refers to the richness and creaminess of coconut milk in food. And so, lemak laksa refers to the coconut milk spicy noodle soup that is extremely popular especially across different cultures in Singapore. The dish is so popular, it has even become territorial. Can you name me two very popular stalls that are named after road names?

Assam is tamarind in Bahasa Melayu. It is a legume that has sweet and tangy pulp. The use of assam together with other local herbs and spices such as lemongrass, kafir lime leaves and different gingers in a fish broth gives rise to assam laksa – a sweet and sour version of laksa made with fish broth.

In this webisode, Executive Chef Lee Hwee Yaw from Carlton Hotel Singaporeshows us the way to replicate his delicious lemak laksa. He even shares his secret: A fermented seafood paste commonly used and available in Malay and Peranakan cooking. Watch 1:05 – 1:15 to find out what that is.

Also, can you make a guess what my childhood favourite Singaporean hawker dish is?

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on email
Share on whatsapp
"Good friends, good food and good times are hard to come by. If you have wonderful food and would love to share, I would be most happy to hear from you."
Moses Lim
Man with many hats

All rights reserved.

Developed by Brand Inc.

Scroll to Top