Laksa is a Peranakan cuisine that has been derived from the influence and combination of the ethnic Chinese and Malay cuisines. This dish is a spicy and creamy coconut based curry that is usually eaten with thin white vermicelli (rice noodles) or “chor been hoon” as the main ingredient. The curry would be made up of a good mix of thick and creamy spicy concoction comprising lemongrass, shrimp paste, fish based soup stock and coconut milk. This is then mixed together with fried bean curd pieces, slices of fish cake, bean sprouts, shrimp and cockles, and garnished with chopped coriander. For that extra oomph, this dish is often commonly served with a spoonful of sambal chilli paste .