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O O D L E S O F N O O D L E S
Katong laksa
Singapore
The spice twirls
For lack of chronicling, the origins of
laksa
cannot be determined — though
it’s a familiar taste to most, as the curry
noodle soup, based on spicy coconut
milk, marries the Chinese noodle-in-
broth model with the Malays’ penchant
for spices. Singapore’s Katong laksa
was first known to be peddled by a
scraggly-chinned itinerant hawker
known as “Jangok” to the inhabitants
of Katong, an area where many
Peranakans resided. Likely prepared to
facilitate eating and Jangok’s mobility,
Katong laksa is made with short
strands of rice noodles immersed in a
fiery, orange-colored gravy that holds
fish cake, dried tofu skin, prawns and
cockles. Even today, Katong laksa can
be eaten with just a Chinese spoon.
PHOTOS
LESTER LEDESMA
This long-noodle laksa
variant is widely
available in Singapore!