52 Noodles home cooking

Noodle #1: Koka’s Laksa Noodle

I… overslept last Sunday and today was… I got busy, I daresay. I apologize for the delay but don’t worry! Our first noodle is here!!

The featured noodle for week no. 1: Koka’s Laksa Singapura Flavor noodle.

As some of you may know, Laksa’s my favorite noodle ever. So there’s a reason why this is the first and why this one caught my attention. God. This noodle had me by the red globs of oil on its broth. But that’s just the start. There’s a reason why this is the first noodle I featured.

Where to get it
I’ve seen Koka packets like these in groceries such as Landmark, Shoemart and Rustans. They are sold around 34-38 pesos, depends on which grocery you go to.

Preparing this noodle was easy. Instructions at the back were in clear English and granted that you have no problem reading English (or Malay) you should have no problem preparing this noodle. Sort of.

The noodle for Koka’s one of those noodles that get really soggy after the 3rd minute. I suggest you follow the instruction on the packet and leave it in the boiling water for 2 minutes. After that, turn off the stove and then add the soup packets.

There are two packets for this noodle. One has the seasoning and the chilli oil and the other is the coconut powder. Oh yes, this is one noodle that didn’t forget that all good laksa should come with the fresh flavor of coconut milk.

Once I added the seasoning and the coconut powder, I was immediately caught by the fragrant smell of curry and coconut. It really took me back to Singapore although once I bit some of the noodles, I had to remind myself that this ain’t the real thing and was just a good compensation for it. If you didn’t cook your noodles right, the noodles might be too soggy for you to enjoy the bite of noodle.

On the other hand, the broth is spectacular. I was too eager to have a taste of the broth that it was a test on my patience to try to cool the broth down with my breath. The laksa broth may not be as thick as those sold in stalls in Singapore but it has a nice refreshing zing to it. It might be due to the hints of lemongrass and kari leaves. The curry flavor was not too prominent on this one but the coconut flavor is and it’s quite amusing how it slightly thickened the broth. If you added too much water, it won’t taste as good.

The chilli only hits you when the broth has coursed through your throat and it has this leftover warmth enough to tickle you to a cough. With just the broth, it was almost as good as the real thing. Almost. When you realize that you don’t have the tofu or cockles or shrimp or fish cake or the slivers of chicken, it’s almost heartbreaking.

I must add though that while this had a good laksa broth, this ain’t the best yet and was just good enough to let the tongue remember what laksa even tastes like.

If you’ve got time to visit your grocery this week, it might be fun to try out this noodle. One thing I can say is that for it’s price, it’s a good cheap way to have a taste of laksa. If you add some fishballs and fried tofu in it, it’s almost like the real thing!


  • Reply
    March 15, 2010 at 8:44 pm

    … o3o I wonder if I’ll get allergies from that?

  • Reply
    March 15, 2010 at 8:46 pm

    I’ve had this one twice already. The first time, my mom and my sister complained that it was too spicy, so the second time… the way I prepared it might be considered sacrilegious. :’D The pack of chili oil is actually too much for us so I didn’t add it. It was actually already spicy even without it. It’s just right minus the chili oil, though! It *almost* tastes like the one we had in Holland Avenue.

    • Reply
      March 15, 2010 at 9:00 pm

      Oh that’s perfectly fine and hardly sacrilegious! Not everyone has the same tolerance for heat after all.

      It’s almost like it but because of the zing, it’s not quite the same. It wasn’t homey like the laksa we had in Holland Ave. which to me, was perfect.

      • Reply
        March 15, 2010 at 9:38 pm

        T3T Man, the list of ingredients for homemade laksa is like a mile long… We can always just use this as a base and add cockles and shrimp and fishballs…

  • Reply
    March 15, 2010 at 8:48 pm

    The shrimp, I mean! Does it have shriiiimp!

    • Reply
      March 15, 2010 at 8:58 pm

      That… I don’t know. Do you get allergies from seafood tasting stuff?

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