Two Worlds Collide As Singapore Meets Philippines In This Bangus Laksa Dish

Laksa is a spicy noodle soup usually distinguished as either curry (coconut milk, prawns, chicken) or Asam (fish and tamarind). Although the dish’s origins came from Malaysia, its popularity is most notorious in Singapore wherein the laksa is viewed as an icon in their street food culture.

Get your passports ready because we’re bound for a food adventure of a lifetime! Read on as we give you the lowdown on preparing Singaporean laksa the Filipino way. This Singaporean laksa with bangus chunks not only leaves your taste buds satisfied but also you get the best of both worlds.

So, what are you waiting for?

Singaporean Laksa With Bangus Chunks


1-500g Sarangani Bay Milkfish Fillet, skin removed & cut into chunks
8 dried red chillies
2 tbsp dried shrimp
5 red shallots , chopped
1 tbsp finely chopped galangal
3 garlic cloves, chopped

2 large lemongrass stalks, trimmed, chopped
1 tbsp shrimp paste (bagoong)
2 tsp ground coriander
1 tsp sweet paprika
1 tsp ground cumin
1 tsp ground turmeric

2 tbsp cooking oil
4 cups chicken broth
1 tbsp palm sugar or brown sugar
12 pcs shrimps
2 cups coconut milk
1 tbsp fish sauce
1 cup tofu cubed, fried
200 g bean sprouts
250 g rice stick noodles, soaked with warm water fried shallots, coriander leaves and lime
2 hard cooked eggs, shelled and cut in half


Combine first 11 ingredients.

Place in a blender with ½ cup warm water. Process spices in a blender until smooth.

In a large sauce pan heat cooking oil and add the prepared curry paste. Saute until dry and fragrant.

Add chicken broth and sugar. Allow to boil for 10 minutes. Add coconut milk and fish sauce.

Lower heat to medium, add bangus chunks, tofu and shrimps, add noodles and cook until soft.

Ladle into bowls top with fried shallots , bean sprouts, coriander leaves and egg.

Serve with a slice of lime.

Makes 4 servings.