People underestimate the brilliance of the food from South east Asia. It's sweet, it's spicy, it's full of textures and fresh flavours. And the best part it you can choose to add as many vegetables or meats to it, without having to think twice about the proportions.
Between the weather and the soil conditions, there's a great variety of vegetables and plenty of fresh catch, making the cuisine varied and well, just fantastic.
Singaporean food is all that and more. With influences from Malaysia, India, China and Indonesia, the food in Singapore is a national obsession. Plus thanks to a cheap street food, most people opt to eat out or do a takeaway (or Ta Pao).
The Seafood Barbecue is to-die-for. You can read all about that on the Far East Hospitality website. Odes can be written about Chicken Rice which is a religion unto itself while the Red bean filled Roti Pranta can bring you to your knees.
But nothing, just nothing scream Singapore than the Curry Laksa. One of my favourite Singaporean street food the Curry Laksa is quite the cross cultural dish. Different from the Malaysian Laksa thanks to the sambal sauce and the coconut milk, this soupy-noodly one-pot meal makes for a fantastic dinner time meal. It's fast, it's filling an soooo tasty.
The amazing thing about Laksa is that you can make it as full of vegetables or shrimps or noodles as you like. I like my Laksa with lots and lots of veggies and just a touch of prawns.
You can make the Laksa paste and refrigerate it for upto 3 months. and then add all the veggies and shrimp and whatever accompaniments you like to make a meal fit for a king, or atleast someone who loves Singaporean food
Singaporean Curry Laksa
For the paste
8 cloves garlic
1 1 inch fresh turmeric
2 red chillies
1 1 inch galangal
For the Laksa