"No one taught me how to make this. I kind of just watched a lot of videos and read stuff and tried to mimic it to be the same as what we have back home," she said. "But I've had Singaporeans tell me my laksa is better than a number of other laksa places in Singapore."
Dabao's seafood laksa is a pescatarian's dream. It's made by roasting and blending together Fresno chiles, garlic, ginger, shallots, red onion, oil, belacan (dehydrated shrimp paste) and galangal into a paste called rempah and then frying it up until it caramelizes.
The rempah is then mixed with coconut milk, house-made shrimp stock, lemongrass, laksa leaves, thick rice noodles, juicy shrimp, bouncy fish balls, fish cakes, sponge-like puffed tofu and hard-boiled egg served with a side of spicy-sweet sambal.
The seafood laksa ($18.95) with a curry puff on the side ($5) was perhaps the messiest lunch I've ever attempted to eat.
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