[Sabeeh Khan]

My favorite laksa is The Singapore style Laksa. It consists of the same three main ingredients as in Malaysia, however the recipe differs in the following ways: instead of a type of noodles called Mee, Singaporean version of laksa includes thick rice noodles. The noodle type used is known locally as Kway Teow. The soup base is known in Singapore as fish ball curry whereas in Malaysia it is referred to as laksa Kesum or fish ball curry prawns. The soup can also contain a combination of different meats such as pork and chicken or even fish instead of prawns. So, the Singapore style Laksa is a bit spicy. however, It’s delicious. It’s my personal favorite