What a hectic weekend! First, we kicked off the first food bloggers gathering at Sandias, Plaza Damansara on Friday night. That was super fun. Just imagine lots of people mingling together in a tiny space with just nicknames and blog references to pair the faces with plus the influence of Martell cocktails. I won't be blogging about it (I took a well deserved holiday since I slogged over the arrangements) but keep an eye out at the other food bloggers as there will be lots of coverage. Then we made a quick weekend trip down south. This time round, the trip was much more relaxed versus my whirlwind one a few weeks back. Managed to also eat at other places.
Since we had to be at Chip Bee Gardens in the afternoon, we decided to lunch around Holland Village. Although we could have eaten elsewhere, we were slightly paranoid about the weather since the last trip saw us getting stuck due to a huge rainstorm. Rather than park our butts in a swanky place, we opted to sample the Katong Laksa stall. I distinctly remember my first Katong Laksa a few years back. Although the circumstances relating to my previous Singapore trip wasn't too pleasant and extremely stressful, the laksa made a real impact to me as it was so nice and comforting. Creamy with lots of coconut milk till it's more milky white versus the red hue we are used too, it's doubly comforting with it's cut up strands of thick vermicelli. These noodles are the same type used in fish head noodles. Slurp down the strands with a spoon given (chopsticks not required, another plus point since I am chopsticks challenged) with a cockle or sliced fishcake and prawns.
It's interesting to note how they cook the laksa - after you place the order at the counter, they start preparing your order. Cut up strands of noodles are placed in the bowl with cockles, fish cake and prawns. The lady will ladle the laksa broth being boiled over the hot fire in the bowl and then pour it back again to the pot. She does this a total of three times and just before the final time, a spoonful of tiny dried prawns is added to the bowl. According to her, this method is to heat up the cold noodles which I suspect has been precooked already. It's an excellent idea as the laksa is served to you piping hot. Just add a sprinkle of shredded laksa leaves or a spoonful of their sambal if you prefer it super spicy.
I also ordered a portion of otak-otak (otah) to sample. Tastewise, it was pretty good with the right balance of spiciness and herbs plus slight smokiness. Aside from Katong Laksa, this shop also sells nasi lemak with an array of side dishes. So next time if you're in this area, do give this stall a try.
San Katong Laksa
29B, Lorong Liput
(Pork free. Open from 8.30 am till 10.30 pm daily. Prices range from 3 to 4 Singapore dollars for the laksa.)
*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.
Tagged with: Singapore Food + Katong Laksa