Brief History Of Mum's Receipe Nonya Laksa
I've lived in Katong/Siglap my entire life - you could say I'm a Katong boy through and through. Back in the early 70s, my mum first learned how make Nonya laksa from a Teochew Nonya neighbour, Aunty Heng, who operated a crocodile farm with her husband within their compound (older Katong natives and visitors will remember this farm at Telok Kurau). This
was how it all started: Soon after learning from Aunty Heng, Mum first trialled her version of the laksa on the usual neighbours and friends who would come over to our home for Sunday brunch. After that, laksa became the most requested item at our weekly Sunday brunch fest, followed by popiah. Over the years, Mum has gradually improved the recipe by adding more spices and enhancing the flavour. Her current recipe now incorporates 10 spices to give her laksa a taste distinct from any others. Sadly, this weekly brunch affair eventually ceased when our kampung got developed into a housing estate, and neighbours started to move away. That said, people never forgot about our laksa, and it's still requested at our family gatherings. Mum also regularly whips up a batch to cater to our family and friends' own events. And it was only at these home parties and caters to private events that one could ever get to taste Mum's Nonya laksa. In 2017, I finally decided to make Mum's Nonya laksa available to the world by opening up this humble charcoal-cooked laksa food stall. My one mission in doing this, is simply to share her legacy and laksa recipe for all laksa fans to taste and enjoy.
