Love your local dishes? Try a mini quiz with us! Put on your chef’s hat and imagine flavourful ingredients like lemongrass, garlic, shallots, dried chillies, shallots, galangal, and turmeric all blended together in a food processor. What comes to mind? If you’re thinking about laksa paste, you’re spot on!  

At first glance, the dish can easily be confused with curry — but the taste is absolutely distinct from the famous dish originating from India. But let’s not get “curried” away! Laksa is known for its distinct seafood flavours: prawns, cockles, fish, you name it. This coconut-rich dish has many variations across the Southeast Asian region. And if you’re well-travelled, you’ll be quick to realise that there are so many types of Laksa across Singapore and Malaysia! There’s the tamarind-based Asam Laksa, Laksa Penang and the coconut-based versions like Curry Laksa, Laksam and Singapore Laksa. 

In today’s recipe shared by home chef Roland Lim from Spice N’ Pans, we will focus on the ever-popular Singapore Laksa. 

This recipe uses the Kenwood Food Processor FDM302SS.

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