Katong Laksa, like chicken rice and Char Kway Teow, is one of the dishes that almost all Singaporeans know. So after eating it for so many years we decided to find out how it is made. (Something we discovered: the coconut milk should simmer gently as boiling it too harshly causes the soup to thicken up really fast).
Aside from that, I would say that we manage to replicate the familiar taste of Katong Laksa. of course, with more practice, it should get really close to the original taste. This is a dish which proves that patience pays off. Especially while frying the rempah paste and simmering the laksa soup. So guys, give it a try and share your home cooked Laksa with your friends and family. note. we wanted to use fresh coconut milk but couldn’t get hold of it that day.
If you managed to get fresh ones, try it and let us know your results! “…no one is born a great cook, one learns by doing.” ― Julia Child, My Life in France
** Recipe based on: http://thewonglist.blogspot.co.uk/2011/12/my-moms-nonya-laksa-recipe.html