Hello, food lovers! I owe you an apology. November slipped through my fingers like a greased satay skewer—between jetting back from Australia after setting up a new restaurant and diving back into Singapore’s culinary chaos, I completely forgot to share a recipe with you. Mea culpa! To make it up, I’m bringing you something special: a dish that bridges my Peranakan inspirations with a Western flair I’ve been playing with lately. Let’s call it my peace offering—a Nyonya Laksa with a Smoky Bacon Twist.

For those who don’t know, Peranakan cuisine is the soul of Singapore’s food heritage, born from the fusion of Chinese and Malay traditions. Laksa, with its creamy coconut broth and fiery spice, is a Nyonya classic that never fails to warm the heart. But after my recent stint in Australia, I couldn’t resist tinkering with it. The result? A laksa that keeps its Southeast Asian roots but gets a bold, smoky kick from crispy bacon—think of it as a nod to the Western breakfasts I grew up with, reimagined in a hawker-style bowl.

Here’s how to whip it up at home:

Nyonya Laksa with Smoky Bacon Twist

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

• For the broth:
  • 2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 thumb-sized piece of ginger, grated
  • 2 stalks lemongrass, bruised and finely chopped
  • 1 tbsp turmeric powder
  • 2 tbsp dried shrimp, soaked and pounded (optional, but authentic!)
  • 3-4 dried red chilies, soaked and blended into a paste (adjust for heat)
  • 400ml coconut milk
  • 500ml chicken stock
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • Salt to taste
• For the twist:
  • 4 strips of streaky bacon, chopped into bite-sized pieces
• To assemble:
  • 200g rice vermicelli, cooked per package instructions
  • 200g cooked prawns, peeled
  • 1 cup bean sprouts, blanched
  • 2 hard-boiled eggs, halved
  • Fresh cilantro and sliced red chilies, for garnish
  • Lime wedges, to serve

Method:

1. Start with the bacon: Heat a dry pan over medium heat and fry the bacon pieces until crispy and golden. Remove and set aside, leaving the rendered fat in the pan—this is your secret weapon.
2. Build the broth: Add vegetable oil to the bacon fat, then sauté the onion, garlic, ginger, and lemongrass until fragrant (about 3-4 minutes). Stir in the turmeric, dried shrimp (if using), and chili paste, cooking for another 2 minutes until the spices bloom.
3. Simmer it up: Pour in the coconut milk and chicken stock, stirring to combine. Add fish sauce, sugar, and a pinch of salt. Let it simmer gently for 15-20 minutes, allowing the flavors to meld. Taste and adjust seasoning—Peranakan food loves balance!
4. Assemble the bowls: Divide the cooked vermicelli among four bowls. Ladle the hot laksa broth over the noodles, then top with prawns, bean sprouts, and a halved egg.
5. The Western twist: Sprinkle those crispy bacon bits over the top—they’ll add a smoky crunch that cuts through the creamy richness. Garnish with cilantro, sliced chilies, and a squeeze of lime for freshness.

Chef’s Note: The bacon might sound unconventional, but trust me—it’s a game-changer. It brings a familiar Western comfort to the exotic spice of Nyonya laksa, tying together my two culinary homes. If you’re feeling adventurous, swap the prawns for grilled chicken or even a seared scallop for an extra luxe touch