Scand-Asian Laksa with Nordic shrimps, some generous chunks of tasty cold water North Sea cod, and a dash of white wine.
Photo: J E Nilsson and C M Cordeiro-Nilsson © 2011

I don’t know of anyone who’s ever visited Singapore for some time to have failed to try out the popular spicy noodle soup, Laksa, from the Peranakan culture. This richly spiced noodle soup, made with coconut cream has as its heritage, a merger of both the Chinese and Malay culinary cultures. Laksa is most popular prominently in Singapore, Malaysia (with Penang having their own variety) and to some extent, Indonesia. After living for a number of years in Sweden, I felt it natural to create a western Swedish version of the dish with the ingredients originating from this region.

Pictured here is my take on a Scand-Asian Laksa after a glance at Wendy Hutton’s recipe in Singapore Food (2007), but with Nordic shrimps, some generous chunks of the tasty cold water North Sea cod and a generous squeeze of fresh lime juice to offset the scorching heat of the chilli.

As a last consideration – a dash of white German Riesling.

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