My pot of Singapore curry laksa with fried tofu puffs (tau fu pok). The difference between a Singapore laksa and Malaysia laksa is Singapore laksa has dried shrimps in it. Both are coconut based curry made with grinded spices and chillies. If you think I made it from scratch, you are dead wrong. Hahaha... Come on, with the convenient of premix paste available which taste about the same or better than the home cook one, why should I trouble myself? Furthermore, this ready made paste is ready in 5 minutes. This time I used the Dancing Chef's Singapore Curry Laksa paste which is much cheaper than the other brand.
I served mine with fried tofu puffs, fried fish balls, fish balls, tofu fish cakes and bean sprouts. Top it with my homemade chili in oil.
Wow, my chili is so spicy! A yummy bowl of curry laksa is ready for dinner. Of course, you can add shrimps, chicken slices and hard boiled egg if you want to.
I would love to share this dish with Presto Pasta Night . Presto Pasta Night was created by Ruth from Once Upon a Feast. This week host is The Food Hunter's Guide to Cuisine. Please hop over on Friday to see the round up.