the OG Singapore Laksa - Laksa Siglap a.k.a ‘Laksa Singapura’
it’s giving forgotten middle child..
when talking about Singapore’s forgotten dishes, Laksa Siglap comes to mind. overshadowed by the more popular “Katong Laksa” which shares similar geographical origins (Siglap and Katong being localities in the southeastern coast of Singapore, next to each other), Laksa Siglap can now only be found sold across possibly 3 hawker stalls islandwide.
this dish traces its origins to Kampung Siglap, a coastal village in Singapore’s past which was a hub where residents would commercially prepare the ‘Laksa Chap’ or pressed laksa noodles using a mixture of rice and sago flours, being different from the more accessible thick bee hoon which is less springy. Moreover, this laksa aptly reflects the geographic of the village being a seaside residence as the dish utilises plenty of fish (wolf herring or ‘ikan parang’ in particular) and dried threadfin (ikan kurau) - which bears connection to Telok Kurau in the vicinity.
my version of Laksa Siglap involves more raw herbs or ulams as compared to the ones at the hawkers. I was inspired by the other variations of ‘laksa-like’ dishes present throughout SouthEast Asia, particularly the Southern Thai ‘khanom jeen’ & Cambodian ‘num ban chok’ which is typically eaten garnished with local herbs, served tableside.
check out the recipe below!
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