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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":439,"variations":441,"ingredients":451,"instructions":534,"pronunciation":563,"substitutions":564,"slug":581,"title":582,"shortTitle":583,"nativeName":584,"countrySlug":585,"region":586,"baseServings":434,"prepMinutes":458,"cookMinutes":587,"difficulty":588,"course":589,"diet":592,"mainIngredients":595,"images":596,"keywords":606,"publishedAt":614,"updatedAt":614,"authorSlug":615,"summary":616,"localeSlug":581,"alternates":617},[394,397,400,403,406],{"answer":395,"question":396},"So the bowl can be eaten with a spoon alone. Cutting the thick rice noodles into short lengths means every spoonful carries noodle, gravy and topping together, with nothing dangling. It is the defining trait of the Katong style and the fastest way to tell it apart from other Singapore laksa, which is served with long noodles and eaten with chopsticks.","Why are the noodles cut short in Katong laksa?",{"answer":398,"question":399},"Rempah is the ground spice paste at the base of most Malay and Peranakan dishes — here shallots, garlic, chiles, lemongrass, galangal, turmeric, candlenuts and shrimp paste. Frying it slowly drives off the water, cooks out the raw allium bite and toasts the spices, and it is finished when the oil separates and rises red to the surface. Underfried rempah tastes sandy and sour no matter what you add afterwards.","What is rempah and why does it need so much frying?",{"answer":401,"question":402},"Yes, and a good jarred Singapore or Nyonya laksa paste makes a decent weeknight bowl. Fry the paste in oil for several minutes anyway to wake it up, and add a handful of pounded dried shrimp — jarred pastes are almost always short on shellfish depth. It will taste like laksa; it just will not taste like a stall in Katong.","Can I use ready-made laksa paste?",{"answer":404,"question":405},"It boiled. Coconut milk emulsion breaks when it hits a rolling boil, releasing oil on the surface and leaving grainy solids behind. Keep the pot at a lazy simmer where bubbles barely break, add the coconut milk in the last stage of cooking, and stir rather than leaving it to sit over direct heat. A split gravy still tastes fine, but it looks wrong.","Why did my laksa gravy split?",{"answer":407,"question":408},"The gravy carries a gentle background heat rather than a fierce one, because the chiles are cooked long and softened by coconut fat. Real heat comes from the spoonful of sambal served on the side, which each person stirs in to taste. If you are cooking for mixed palates, keep the pot mild and let the sambal do the work.","Is laksa always spicy?",[410,411,412,413,414,415],"Toast the shrimp paste before it goes into the rempah: wrap it in foil and dry-fry it for two minutes a side until it smells sharp and nutty. Untoasted belacan tastes flatly fishy.","Blitz the rempah with a splash of the soaking water from the chiles rather than oil — it grinds finer and the paste fries better later.","Fry the rempah until the mass darkens, stops smelling of raw shallot, and a clear red oil rises around the edges. Expect 15 to 20 minutes, not 5.","Never let the gravy boil once the coconut milk is in. A rolling boil breaks it into oily slick and grainy curds within a minute.","Cut the cooked noodles into rough 4 cm lengths with kitchen scissors straight in the colander — it is quicker than any knife method.","Season the finished gravy harder than seems sensible. Noodles and bean sprouts are bland and will pull the salt level down in the bowl.","🍜","Katong laksa is a bowl of thick round rice noodles sitting in an orange, coconut-rich gravy built on dried shrimp, toasted shrimp paste and a chile rempah fried until the oil splits out of it. What sets the Katong version apart from every other laksa in the region is a small structural decision: the noodles are cut into short lengths, so you eat the whole bowl with a spoon and never touch chopsticks. The gravy is savoury and faintly sweet rather than sour, with a deep low note of shellfish under the coconut, and it is topped with prawns, fish cake, blanched cockles and a heavy pinch of shredded laksa leaf, whose sharp, almost soapy fragrance is the smell people mean when they say a bowl tastes like Katong.","Laksa is not one dish but a family, and the branch that grew in Singapore is the coconut one — laksa lemak, made by Peranakan cooks whose kitchens combined Chinese ingredients with Malay spice pastes over generations of intermarriage in the Straits settlements. Katong, on the eastern side of the island, was a Peranakan district of shophouses and seaside villas, and the laksa sold there acquired its own identity: gravy thick enough to coat the back of a spoon, noodles snipped short, cockles by default, and a mound of daun kesum, the laksa leaf, shredded fine on top.\n\nThe short noodles are the detail everyone repeats, and the usual explanation is a practical one — hawkers wanted customers to eat quickly with a spoon alone, standing or seated on low stools, without wrestling long noodles out of a hot bowl. Whether or not that is the whole story, it changed how the dish eats. Each spoonful arrives complete: noodle, gravy, a piece of prawn, a shard of fish cake. Nothing hangs off the spoon, and the gravy never gets a chance to cool.\n\nThe Katong name also comes with a long-running quarrel. A cluster of shops around East Coast Road have for decades each advertised themselves as the original Katong laksa, with signage stacking up superlatives and family claims, and the rivalry has outlived most of the people who started it. Singaporeans treat it as a running joke rather than a question with an answer, and locals will send you to whichever stall their family has used since they were children.\n\nCooking it at home is honest work. The rempah has to be pounded or blitzed to a fine paste and then fried patiently until the oil separates and rises red on the surface, which takes far longer than most recipes admit — this is where the flavour is made, and rushing it leaves the gravy tasting raw and sandy. Everything after that is assembly.","Store the gravy and the noodles separately, always. Noodles left sitting in laksa gravy bloat and turn pasty within an hour, and there is no reviving them. The gravy keeps 3 days refrigerated and reheats well over low heat with a splash of water — do not boil it. It also freezes for 2 months, though the coconut milk may look separated on thawing; whisk it back together as it warms. Cook fresh noodles and toppings when you serve.",[421,422,423,424],"Builds a proper prawn-shell stock from the shells you would otherwise bin, which is what gives the gravy its depth under the coconut.","Gives the rempah the frying time it actually needs and tells you exactly what \"the oil has split\" looks like.","Keeps the Katong signature intact: noodles cut short, gravy thick, spoon only, no chopsticks on the table.","Honest about the hard-to-find parts — laksa leaf, candlenuts, cockles — with substitutions that do not wreck the bowl.",[426,427,428,429,430],"Blender or food processor (or a granite mortar and pestle)","Heavy wok or wide pot for frying the rempah","Saucepan for the prawn stock","Fine sieve","Kitchen scissors",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},30,62,4,8,1500,33,640,[440],"A dish of extra sambal on the side and a cold barley drink or kopi peng — the gravy is rich and something cold and slightly bitter resets your palate between spoonfuls.",[442,445,448],{"name":443,"description":444},"Laksa lemak (standard Singapore laksa)","The same gravy served over long, uncut noodles and eaten with chopsticks and a spoon, usually with a halved hard-boiled egg and no cockles. Found across the island outside Katong.",{"name":446,"description":447},"Vegetarian coconut laksa","Drop the dried shrimp, prawns and belacan; build the stock on dried shiitake and roasted soybeans, and add extra candlenut for body. It is a different dish, but a good one.",{"name":449,"description":450},"Laksa with extra tau pok","Load the bowl with tofu puffs, which act as sponges for the gravy. A cheap way to stretch the pot and a common hawker add-on.",[452,457,462,464,467,471,474,478,481,486,489,491,496,500,504,507,511,515,519,523,526,529,532],{"qty":453,"name":454,"unit":455,"group":456},12,"dried red chiles, stemmed and deseeded","piece","For the rempah",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},40,"dried-shrimp","dried shrimp, rinsed and soaked 15 minutes","g",{"qty":435,"name":463,"unit":455,"group":456},"Asian shallots, peeled",{"qty":434,"ref":465,"name":465,"unit":466,"group":456},"garlic","clove",{"qty":468,"ref":469,"name":470,"unit":455,"group":456},2,"lemongrass","lemongrass stalks, tender lower third only, sliced",{"qty":472,"name":473,"unit":461,"group":456},25,"galangal, peeled and sliced",{"qty":475,"ref":476,"name":477,"unit":461,"group":456},20,"turmeric","fresh turmeric, peeled (or 1 tsp ground)",{"qty":479,"name":480,"unit":455,"group":456},6,"candlenuts (or macadamia nuts)",{"qty":482,"ref":483,"name":484,"unit":485,"group":456},1,"shrimp-paste","belacan (shrimp paste), toasted","tbsp",{"qty":482,"ref":487,"name":488,"unit":485,"group":456},"coriander-seed","coriander seeds, ground",{"qty":479,"name":490,"unit":485,"group":456},"neutral oil",{"qty":492,"ref":493,"name":494,"unit":461,"group":495},400,"shrimp","shell-on prawns, peeled with heads and shells reserved","For the gravy",{"qty":497,"name":498,"unit":499,"group":495},1.2,"water","l",{"qty":492,"ref":501,"name":502,"unit":503,"group":495},"coconut-milk","full-fat coconut milk","ml",{"qty":468,"name":505,"unit":506,"group":495},"palm sugar or brown sugar","tsp",{"qty":508,"name":509,"unit":510,"group":495},null,"salt","to taste",{"qty":492,"ref":512,"name":513,"unit":461,"group":514},"rice-noodles","thick round rice noodles","To assemble",{"qty":516,"ref":517,"name":518,"unit":461,"group":514},150,"bean-sprouts","bean sprouts, tails pinched off",{"qty":520,"ref":521,"name":522,"unit":461,"group":514,"optional":8},200,"clams","cockles, shelled",{"qty":524,"name":525,"unit":461,"group":514},120,"fish cake, thinly sliced",{"qty":479,"ref":527,"name":528,"unit":455,"group":514},"tofu","tofu puffs (tau pok), halved",{"qty":530,"name":531,"unit":455,"group":514},15,"laksa leaves (daun kesum), very finely shredded",{"qty":434,"name":533,"unit":506,"group":514},"sambal chile paste, to serve",[535,540,543,548,553,557,560],{"tip":536,"text":537,"title":538,"timerSeconds":539},"Stop when there are no visible fibres of lemongrass left. Any coarse threads will end up in the finished gravy.","Cover the dried chiles with boiling water and soak for 20 minutes until soft and pliable, reserving the water. Drain the dried shrimp. Blitz the chiles, shrimp, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, toasted belacan and ground coriander to a smooth paste, adding spoonfuls of the chile soaking water as needed.","Soak and grind the rempah",1200,{"text":541,"title":542,"timerSeconds":539},"Put the reserved prawn heads and shells in a saucepan with the water, bring to a simmer, and cook uncovered for 20 minutes, pressing the heads against the side of the pan with a spoon to squeeze out the orange fat. Strain and keep hot; you should have about a litre of pale coral stock.","Make the prawn stock",{"tip":544,"text":545,"title":546,"timerSeconds":547},"Lower the heat if it starts sticking hard or smelling scorched — burnt rempah is bitter and cannot be fixed.","Heat the oil in a heavy wok over medium heat and add the paste. Fry, stirring often and scraping the base, for 15 to 20 minutes. It will loosen, then thicken, then darken from bright orange to brick red, and finally a clear red oil will separate and pool around the edges. That separation is the signal that it is done.","Fry the rempah until the oil splits",1080,{"tip":549,"text":550,"title":551,"timerSeconds":552},"From here the pot must never boil, or the coconut milk will split.","Pour the hot prawn stock into the fried rempah, scraping every bit off the wok, and simmer gently for 15 minutes so the flavours settle together. Stir in the coconut milk and the sugar and bring it back to a lazy simmer where the bubbles barely break the surface. Season with salt until it tastes slightly too savoury on its own.","Build the gravy",900,{"tip":554,"text":555,"title":556},"Overcooked cockles turn to rubber almost instantly. Count them out loud if you have to.","Drop the tofu puffs into the gravy to soak. Poach the peeled prawns in the gravy for 2 minutes until they curl and turn opaque, then lift them out. Blanch the fish cake slices for 30 seconds, and the cockles for no more than 20 seconds — just until they firm up and lose their raw sheen.","Cook the toppings",{"text":558,"title":559},"Boil the rice noodles according to the packet until tender but still springy, adding the bean sprouts for the final 15 seconds. Drain well, then take kitchen scissors to the colander and snip the noodles into rough 4 cm lengths — this is what makes it Katong laksa.","Cook and cut the noodles",{"text":561,"title":562},"Divide the cut noodles and sprouts between four deep bowls and ladle the hot gravy over until they are almost submerged. Top each with prawns, fish cake, tofu puffs and cockles, then finish with a thick pinch of shredded laksa leaf and a teaspoon of sambal on the rim. Serve with a spoon and no chopsticks.","Assemble the bowls","kah-TONG LAK-sah",[565,569,573,577],{"note":566,"swap":567,"original":568},"Not the same aroma — laksa leaf has a peppery, almost soapy edge nothing else copies — but it keeps the bowl fresh rather than flat. Asian grocers and Vietnamese shops carry the real thing under rau răm.","A mix of chopped mint and cilantro, roughly two parts mint to one part cilantro","Laksa leaf (daun kesum, Vietnamese coriander)",{"note":570,"swap":571,"original":572},"Cockles are traditional and divisive even in Singapore, where many people ask for them left out. Their iron-rich sweetness is a real part of the dish, but nothing collapses without them.","Small clams, or simply more prawns","Cockles (see hum)",{"note":574,"swap":575,"original":576},"Candlenuts are used as a thickener rather than for flavour, so any soft, high-fat nut does the job. Never eat them raw — they are mildly toxic until cooked, which is why they always go into a fried rempah.","Macadamia nuts, or raw cashews","Candlenuts",{"note":578,"swap":579,"original":580},"Aim for something with body — thin vermicelli goes limp and disappears into the gravy instead of holding a spoonful together.","Dried thick rice vermicelli, or fresh laksa noodles from the chiller cabinet","Thick round rice noodles","katong-laksa","Katong Laksa (Singapore Coconut Curry Noodle Soup)","Katong Laksa","Katong laksa","singapore","Katong, East Coast",55,"hard",[590,591],"soup","main",[593,594],"pescatarian","dairy-free",[512,501,493,459],[597,600,602,604],{"alt":598,"src":599},"Bowl of orange coconut laksa gravy with short-cut rice noodles, prawns, fish cake slices and shredded laksa leaf","\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero.jpg",{"alt":598,"src":601},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-16x9.jpg",{"alt":598,"src":603},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-1x1.jpg",{"alt":598,"src":605},"\u002Fimages\u002Frecipes\u002Fkatong-laksa\u002Fhero-4x3.jpg",[607,608,609,610,611,612,613],"katong laksa","singapore laksa","coconut curry noodles","peranakan","rempah","dried shrimp","laksa lemak","2026-08-21","dishroute-kitchen","The Peranakan laksa of eastern Singapore: thick rice noodles cut short and spooned up in a dried-shrimp and coconut gravy with prawns, cockles, fish cake and shredded laksa leaf.",{"en":618},"\u002Frecipe\u002Fkatong-laksa",{"items":620,"total":892,"page":482,"limit":893,"hasMore":894},[621,651,683,713,741,771,781,808,836,864],{"slug":622,"title":623,"shortTitle":624,"nativeName":625,"romanized":626,"countrySlug":585,"region":627,"baseServings":434,"prepMinutes":530,"cookMinutes":628,"difficulty":629,"course":630,"diet":631,"mainIngredients":632,"images":635,"keywords":645,"publishedAt":614,"updatedAt":614,"authorSlug":615},"singapore-bak-kut-teh","Bak Kut Teh (Peppery Pork Rib Broth)","Bak Kut Teh","肉骨茶","bak kut teh","Teochew Singapore",105,"easy",[590,591],[594],[633,465,634],"white-pepper","soy-sauce",[636,639,641,643],{"alt":637,"src":638},"Bowl of clear peppery pork rib soup with a whole soft garlic head, beside rice and torn dough fritters","\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-1x1.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fsingapore-bak-kut-teh\u002Fhero-4x3.jpg",[626,646,647,585,648,649,650],"pork rib soup","white pepper","teochew","clear broth","you tiao",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":585,"baseServings":434,"prepMinutes":472,"cookMinutes":656,"restMinutes":657,"difficulty":658,"course":659,"diet":662,"mainIngredients":665,"images":668,"keywords":678,"publishedAt":614,"updatedAt":614,"authorSlug":615},"chai-tow-kway","Chai Tow Kway (Singaporean Fried Radish Cake)","Chai Tow Kway","菜头粿",75,480,"medium",[660,661],"street-food","breakfast",[663,594,664],"vegetarian","nut-free",[666,667,465],"daikon","eggs",[669,672,674,676],{"alt":670,"src":671},"Golden cubes of fried radish cake tangled with set egg, chopped preserved radish and sliced scallions on a plate","\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-1x1.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fchai-tow-kway\u002Fhero-4x3.jpg",[679,680,681,666,682,648],"chai tow kway","fried radish cake","carrot cake singapore","hawker food",{"slug":684,"title":685,"shortTitle":686,"nativeName":687,"countrySlug":585,"region":688,"baseServings":434,"prepMinutes":432,"cookMinutes":689,"restMinutes":475,"difficulty":658,"course":690,"diet":691,"mainIngredients":692,"images":697,"keywords":707,"publishedAt":614,"updatedAt":614,"authorSlug":615},"hainanese-chicken-rice","Hainanese Chicken Rice (Poached Chicken with Stock Rice)","Hainanese Chicken Rice","海南鸡饭","Islandwide",60,[591],[594],[693,694,695,696],"chicken","jasmine-rice","ginger","scallions",[698,701,703,705],{"alt":699,"src":700},"Sliced poached chicken with glossy skin over a mound of stock-cooked rice, with cucumber, chile sauce and ginger-scallion oil","\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-1x1.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fhainanese-chicken-rice\u002Fhero-4x3.jpg",[708,709,710,711,712,682],"hainanese chicken rice","poached chicken","singapore national dish","chicken stock rice","ginger scallion oil",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"countrySlug":585,"region":688,"baseServings":434,"prepMinutes":432,"cookMinutes":656,"difficulty":658,"course":718,"diet":719,"mainIngredients":720,"images":724,"keywords":734,"publishedAt":614,"updatedAt":614,"authorSlug":615},"singapore-hokkien-mee","Hokkien Mee (Singapore Prawn Stock Fried Noodles)","Hokkien Mee","福建面",[591],[594],[493,721,722,723],"egg-noodles","pork-belly","squid",[725,728,730,732],{"alt":726,"src":727},"Glossy yellow noodles and vermicelli in prawn gravy topped with prawns, squid and crisp lard, with sambal and lime on the plate rim","\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero.jpg",{"alt":726,"src":729},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-1x1.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Fsingapore-hokkien-mee\u002Fhero-4x3.jpg",[735,736,737,738,739,740],"hokkien mee","singapore hokkien mee","prawn stock noodles","fried yellow noodles","sambal belacan","hawker noodles",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":585,"baseServings":434,"prepMinutes":475,"cookMinutes":689,"restMinutes":524,"difficulty":629,"course":746,"diet":748,"mainIngredients":750,"images":753,"keywords":763,"publishedAt":614,"updatedAt":614,"authorSlug":615},"singapore-ice-kachang","Ice Kachang (Singaporean Shaved Ice with Beans and Syrups)","Ice Kachang","Ais kacang",[747],"dessert",[663,749,664],"gluten-free",[751,752],"corn","condensed-milk",[754,757,759,761],{"alt":755,"src":756},"A tall mound of shaved ice streaked with pink rose syrup and dark palm sugar over red beans, corn and grass jelly","\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-1x1.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fsingapore-ice-kachang\u002Fhero-4x3.jpg",[764,765,766,767,768,769,770],"ice kachang","ais kacang","shaved ice","gula melaka","singapore dessert","red beans","attap 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omelette, peanuts and lettuce inside a soft wheat skin","\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero.jpg",{"alt":822,"src":825},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-16x9.jpg",{"alt":822,"src":827},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-1x1.jpg",{"alt":822,"src":829},"\u002Fimages\u002Frecipes\u002Fsingapore-popiah\u002Fhero-4x3.jpg",[831,832,833,610,585,834,835],"popiah","fresh spring roll","jicama","bangkuang","hokkien",{"slug":837,"title":838,"shortTitle":839,"nativeName":840,"countrySlug":585,"region":841,"baseServings":434,"prepMinutes":432,"cookMinutes":472,"difficulty":658,"course":842,"diet":843,"mainIngredients":844,"images":847,"keywords":857,"publishedAt":614,"updatedAt":614,"authorSlug":615},"singapore-chilli-crab","Singapore Chilli Crab (Crab in Sweet Chili Tomato Gravy)","Singapore Chilli Crab","辣椒螃蟹","East Coast",[591],[594],[845,846,667,465],"crab","tomato",[848,851,853,855],{"alt":849,"src":850},"Cracked crab pieces coated in thick orange-red chile tomato gravy with egg ribbons, fried mantou buns alongside","\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero.jpg",{"alt":849,"src":852},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-16x9.jpg",{"alt":849,"src":854},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-1x1.jpg",{"alt":849,"src":856},"\u002Fimages\u002Frecipes\u002Fsingapore-chilli-crab\u002Fhero-4x3.jpg",[858,859,860,861,862,863],"chilli crab","singapore chilli crab","mud crab","sweet chili tomato gravy","fried mantou","seafood",{"slug":865,"title":866,"shortTitle":867,"nativeName":868,"countrySlug":585,"region":869,"baseServings":434,"prepMinutes":472,"cookMinutes":458,"difficulty":658,"course":870,"diet":871,"mainIngredients":872,"images":876,"keywords":886,"publishedAt":614,"updatedAt":614,"authorSlug":615},"singapore-fish-head-curry","Singapore Fish Head Curry (Snapper Head in Tamarind Curry)","Singapore Fish Head Curry","Fish head 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