Noodles, coco milk, curry, chilli,
bean sprouts, dried shrimps, and other seafood - these are just the main
ingredients of Singapore's signature dish, Laksa. It is a spicy noodle soup that is fragrant,
tasty, rich, but light. It has a gritty
texture with an explosion of a myriad of flavours that burst in your
mouth.
The assortment of elements in
Laksa comes from the marriage of Chinese and Malay cuisines. Through that, I can correlate the uniqueness
of this dish with the country, Singapore.
As a dynamic country rich in contrast, it has a harmonious blend of
cuisine and culture. It is because there
are three races in the country - the Chinese, Malay, and Indian.
To start with, the noodles in
Laksa have its roots from the Chinese.
Chinese are always fond with noodles that it has become its staple
food. Next, the coco milk comes from
Malay in origin. Malaysia is a country
with vast coconut plantation lands and their people had incorporated coconut
products in their dishes. And lastly,
curry is a contribution from the Indian.
Indian cuisine always uses a plethora of spices most specifically the
curry.
Moreover, bean sprouts, dried
shrimps, and other sea food are the added features of Laksa making it a
complete meal. Nonetheless, the extra chilli
makes the dish more appetizing. It is
not too blazing hot but just enough to give the dish a kick.
As a whole, Laksa is Singapore in
itself. Just like its diverse
ingredients, the country also has its diverse people, culture, and food. When mixed together, it offers a unique blend
that enthrals people from all over the world to come and have a taste of
it. Just like me, I didn’t go wrong in
visiting the country. For there, I had
taken a bite in being a thrifty Chinese, a conservative Malay, and a stylish
Indian.
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