This week's Chef's Kitchen is a hearty family recipe that has been shared for generations. It's a flavorful dish dedicated to someone mighty special.

“This is food I grew up eating,” Chef Allen Lo said, smiling. “I am making Po Po Lo's Curry. Po Po is actually what I call my grandma.”

It's a Singaporean Curry Laksa available at Hawkers Asian Street Food in Windermere.

“What's amazing to me today is actually getting to share my culture and getting to share my dishes and see how everyone loves it.”

Let's cook!

Yields: 4 bowls


  • 4 bone-in, skin-on chicken thighs
  • 4 tablespoons vegetable oil
  • 1 clove garlic (minced)
  • 1 1/2 tablespoons ginger (minced)
  • 1 stalk lemongrass (tough woody parts removed, minced)
  • 2 Thai chili peppers (minced)
  • 1/2 cup laksa paste (purchase from your local Asian market for maximum authenticity)
  • 1 tablespoon brown sugar
  • 4 cups chicken stock
  • 1 can coconut milk (13.5 ounces/400 ml)
  • 1 tablespoon fish sauce
  • 1 package fried tofu puffs (halved)
  • 4 portions fresh ramen noodles
  • 1 fresh lime
  • 3 large shallots (thinly sliced)
  • 1/4 cup all-purpose flour
  • 12 large shrimp
  • 2 cups mung bean sprouts (trimmed and cleaned)
  • 1 hard-boiled egg (sliced)
  • Fresh Yow Choy


Preheat your oven to 400 degrees Fahrenheit. Season the chicken thighs with salt and pepper, and place on a baking sheet lined with parchment paper. Bake in the oven for 40 minutes. Remove from the oven and set aside.

While the chicken is cooking, heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Add the minced garlic and ginger and cook for an additional 1 minute. Add the minced lemongrass and Thai chili peppers and cook for an additional 3 minutes.

Add the laksa paste and brown sugar. Cook for 3 minutes, then add the chicken stock, coconut milk, and fish sauce.

Bring to a boil and add the fried tofu puffs. Cover and allow to simmer for 10 minutes.

Boil your fresh ramen noodles for about 2 to 3 minutes. If packaged, follow the instructions on the package.

Shred the cooked chicken and skin and distribute evenly among your bowls.

Season the broth with lime juice and more fish sauce to taste, until your broth has reached your desired level of flavor.

Toss the thinly sliced shallots in flour until they’re lightly coated. In a pan, heat an additional 2 tablespoons oil. Fry the shallots until crispy and set aside.

Season the shrimp with salt and pepper and sear them in the same oil you used to cook the shallots, until they’re cooked through.

To assemble the laksa, place the cooked shrimp, bean sprouts, yow choy, and fried tofu puffs over the noodles and chicken, and pour the broth over the top until bowl is full. Top with fried shallots. Enjoy!