Characterized by its rich and spicy broth, this comforting noodle soup is one of the classic dishes found in many Southeast Asian countries. It was developed under the influence of different culinary traditions, which has led to the creation of numerous regional varieties that differ in flavors and ingredients.
Two of the most famous versions are the sour, tamarind-based asam laksa and the creamy curry laksa. Especially favored in Malaysia, Singapore, and Indonesia, laksa is usually prepared and enjoyed at hawker centers as a hearty main course.
I know that scene was set in Penang (Georgetown) in the early 1900s and these two very Singaporean dishes may or may not have been there but this is fiction.
I seriously miss Katong Laksa as I've only tasted the real deal in Katong, and nothing comes close. Satay is more easily available, but I had a craving for both when I wrote this part of the scene in the Georgetown chapter.
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The tantalizing aroma of satay grilled over charcoal fire drew him to a crowded stall.
“Ten sticks beef, ten sticks chicken, ten sticks pork and ten sticks mutton. Two ketupat!” Stanley drooled as he placed his order.
Unloading the ship all morning left him ravenous. The fragrance of laksa from the next stall, mouthwatering.
“One large bowl, extra prawns and cockles,” he ordered.
He grabbed a pint of Guinness stout and found a seat. Then he tucked in.
The aromatic satay, in rich, inviting shades of brown, glistened fresh off the grill. Fire charred each mouth-watering chunk of meat at the edges for that perfect smoked crisp, yet sweet, savoury, tender and juicy inside. He dipped each tasty meat stick into still warm peanut sauce. The gravy was the perfect blend of nutty sweetness and savoury spiciness. Every bite – pure heaven.
Laksa complemented satay like chicken and waffles. He savoured each spoonful of the thick white noodles, served with fish cakes and cockles, in fragrant coconut based, spicy broth. Inhaling the aroma, he took his time to savour the heady blend of exotic flavours. He hadn’t eaten like this since leaving home.
Slurping the last of the gravy, a familiar face caught his eye. A fellow Straits Born Chinese man with a charismatic smile stood tall and proud in a sharp business suit.
