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The BakerWoman


The blog about this Bibik who loves to makan, masak & indulge! FOOD IS LOVE, THANKS & NUTRITIOUS!

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  • Renzze
  • Elaine
  • Apple
  • Fashionista
  • Raves
  • Peranakan cooking
  • Peranakan Cultures
  • Nostalgic Singapore
  • Second Shot

    Friday, April 10, 2009


    My son loves to help out in the kitchen (helping me to "tumbok" the rempah)
    After tumis the rempah, prawn stock and coconut milk (diluted and 1st santan) were added

    you can always find that blended chilli paste are always stored in my freezer

    Masak apa (What's cooking)? Home cooked delicious laksa........served with freshly blended chilli
    Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in Malaysia and Singapore.
    The origin of the name "laksa" is unclear. One theory traces it back to Hindi/Persian lakhshah, referring to a type of vermicelli. It has also been suggested that "laksa" may also be derived from the Chinese word "la sha" ( pronounced "latsa" in Cantonese), meaning "spicy sand" due to the ground dried prawns which makes the gravy taste extremely sandy.
    Instead of jostling and finding so many original stalls in Katong (please read my Katong Revisited), which many claimed theirs are the original recipes, I'll stick on to my grandma traditional Peranakan recipe.........this is truly original and satisfying laksa!!!
    For a typical nonya household like mine, rumpah are always ever ready in our freezers! I just need to pound some lemon grass, kunyit, blue ginger, dried prawns and a few buah keras (candle nuts) into the rumpeh to champur (mix).
    To sum it up.......instead of the sambal (they used sambal, which is not the right way), we Nonyas used the fresh chilli paste - Yes, just blend a bit of chilli padi and chilli - to our laksa...........not forgetting the kesong (laksa leaves).
    Added into the laksa soup - tau pok, chilli fish cakes and prawns. Sliced cucumbers are also add to the topping.

    The Bakerwoman - Coffee Talk at 4:51 PM 0 comments

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