Best of S’pore’s local delights
Who can say no to laksa or nasi biryani? We can’t either, which is why this National Day, we say go ahead and celebrate in a style Singaporeans know how – dig into your favourite local dish!

Curry laksa
Substitute the coconut milk, which is high in saturated fat, with low-fat milk and you’ll get a perennial favourite that’s kinder to your arteries. This healthier recipe is from the Health Promotion Board.

You’ll need:
1kg thick beehoon, cooked and drained
200g skinless chicken breast, cooked and shredded
2 pieces fish cake, sliced
300g beansprouts, boiled
4 pieces taupok, sliced
1 cucumber, peeled and shredded
1 daun kesum (laksa leaf), washed and finely shredded
1 litre low fat milk
1 cup water
1 1/2 tsp unsaturated oil
Grind into paste:
30 dried chillies
10 small onions
12 buah keras
2 stalks daun kesum (laksa leaf)

Grind coarsely:
1 cup dried prawns, soaked
1/2 tsp belachan, roasted

To prepare:
Heat the oil and fry the paste until fragrant. Add the coarsely ground ingredients and fry for 1 to 2 minutes. Pour in the water and taupok, and simmer gently for 10 minutes. Stir in the milk and cook over low heat for another 5 minutes.

Pour the gravy over the pre-cooked beehoon and serve with beansprouts, shredded chicken and fish cake. Add daun kesum and cucumber as desired.

Text: Long Li Yann
Photo: Calvin Tan

Read this article in the August issue of Shape. Out now at newsstands.