Use Yeo’s Singapore Laksa paste to make a delicious bowl of noodles topped with your choice of seafood, meat or veg.
What’s the difference between Singaporean and Malaysian laksa?
This fragrant paste from Yeo’s is made with coconut, lemongrass, chilli and ginger for the distinctive Singaporean version of laksa curry. The Malaysain laksa is typically sharper, and includes tamarind and fish sauce. The dominant flavour in this Singaporean laksa is creamy coconut.
Founded by Mr Yeo Keng Lian in 1900, initially making and selling soy sauce in a small shop in Zhangzhou, Fujian Province, China, Yeo’s moved to Singapore in the 1930s. Today, the Yeo’s range includes beverages, sauces, pastes and noodles, which it exports around the world.
Ingredients: Coconut extract, onion, salt, sugar, garlic, water, palm oil, lemongrass, chilli powder, modified corn starch, spices, ginger, flavour enhancers: E631 & E627.
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