BEST SINGAPOREAN TREATS
For an enriching experience that comes hand-in-hand with well-known Asian recipes, KOKA’s Signature range is the perfect pick. Made with carefully selected herbs and spices, every bite promises an explosion of authentic flavours that will have you falling in love instantly.
Simply tuck into a bowl of KOKA Laksa to discover why food enthusiasts around the world are falling in love with this irresistible noodle soup.
LAKSA SINGAPURA
A fusion of Malay and Chinese cuisine, Laksa is traditionally soup noodles served in either a rich coconut milk-based curry, or a zesty broth spiced with tamarind.
From roadside pushcarts that lined the streets of Singapore in the early days, to modern dining in posh restaurants, this hot favourite of Singaporeans has a rich creamy taste that is accentuated by elements of dried shrimp, seafood, herbs and spices that make up the luxurious base of this distinctive flavour.
CURRIES
Depending on its national, religious, or geographical origins, curry can be found in many different forms.
Indian curry is largely based around the primary ingredients of chili, cumin, turmeric and coriander. As we travel down the Peninsula into South East Asia, we begin to see the inclusion of unique ingredients that impart distinctive flavours to the dish:
Vietnamese style curries see the use of coconut milk and lemon grass; Thai curries incorporate galangal, a root vegetable similar to ginger, and fermented shrimp paste, also known as belacan in the region; and the curries in the Malay Archipelago feature the zesty Tamarind, or Assam.
Here in Singapore, we have been blessed to have representatives from each of these ethnic groups. Each has drawn ideas from the other cuisines and created curries that are exceptional in their own way.
KOKA’s very own recipe features a carefully selected array of herbs and spices that reflect the richness and diversity of the many curries well-loved in and outside of Singapore.
Unlike the local Satay Bee Hoon concoction however, our Satay flavoured noodles contain no meat or peanut sauce. Instead, inspired by the aromatic herbs and spices, we have created a vegetarian soup version of this popular dish that is guaranteed to bring a little piece of Asia to you.
SATAY
Satay is a dish of grilled skewered meat that originated from South East Asia. The meat is marinated in the earthy, distinctive flavours of cumin, turmeric, and lemongrass, and grilled over a slow charcoal fire.
This dish is often served together with a sweet sauce made of ground peanuts, coconut milk, and other spices. Referred to as Satay sauce, it is so flavourful that some Teochew food vendors started selling noodles covered in the sauce, known fondly to fans as Satay Bee Hoon.
PEPPER CRAB
Plump, juicy crabs are all the rage in our island city of Singapore. They are cooked in a vast variety of different sauces from salted egg yolk, to a tangy, fiery chili sauce, to being baked in a bubbling, gooey, cheese sauce, amongst others.
Black pepper crab is renowned as one of the most-loved dishes to grace the dinner tables in the country. Fried in an addictively delicious black pepper sauce, this dish is one of Singapore’s most famous culinary creations.
With a refreshing twist, KOKA turns this national dish into a heart-, tongue-, and belly-warming soup noodle that is sure to ignite all your senses. So what are you waiting for?
KOKA Spicy Singapore Fried Noodles is our unique take on this cultural diversity. This dish is created with the fundamental South East Asian ingredients of garlic, chili, tomato, spices, and soy to bring you the most authentic Singapore hawker experience.
FRIED NOODLES
A classic Asian staple, fried noodles come in many different forms and with numerous combinations of ingredients. Here in Singapore alone, we have a list as long as the noodles themselves.
Char Kway Teow – flat rice noodles fried with cockles, Chinese sausage, prawn and egg.
Hokkien Fried Prawn Mee – A mix of rice vermicelli and egg noodles, bathed in a seafood stock.
Mee Goreng – A collection of ethnic culinary backgrounds with its use of Chinese yellow noodles, Indian spices, and tangy tomato flavours from the Colonial British.
LAKSA SINGAPURA
A fusion of Malay and Chinese cuisine, Laksa is traditionally soup noodles served in either a rich coconut milk-based curry, or a zesty broth spiced with tamarind.
From roadside pushcarts that lined the streets of Singapore in the early days, to modern dining in posh restaurants, this hot favourite of Singaporeans has a rich creamy taste that is accentuated by elements of dried shrimp, seafood, herbs and spices that make up the luxurious base of this distinctive flavour.
Simply tuck into a bowl of KOKA Laksa to discover why food enthusiasts around the world are falling in love with this irresistible noodle soup.
CURRIES
Depending on its national, religious, or geographical origins, curry can be found in many different forms.
Indian curry is largely based around the primary ingredients of chili, cumin, turmeric and coriander. As we travel down the Peninsula into South East Asia, we begin to see the inclusion of unique ingredients that impart distinctive flavours to the dish:
Vietnamese style curries see the use of coconut milk and lemon grass; Thai curries incorporate galangal, a root vegetable similar to ginger, and fermented shrimp paste, also known as belacan in the region; and the curries in the Malay Archipelago feature the zesty Tamarind, or Assam.
Here in Singapore, we have been blessed to have representatives from each of these ethnic groups. Each has drawn ideas from the other cuisines and created curries that are exceptional in their own way.
KOKA’s very own recipe features a carefully selected array of herbs and spices that reflect the richness and diversity of the many curries well-loved in and outside of Singapore.
SATAY
Satay is a dish of grilled skewered meat that originated from South East Asia. The meat is marinated in the earthy, distinctive flavours of cumin, turmeric, and lemongrass, and grilled over a slow charcoal fire.
This dish is often served together with a sweet sauce made of ground peanuts, coconut milk, and other spices. Referred to as Satay sauce, it is so flavourful that some Teochew food vendors started selling noodles covered in the sauce, known fondly to fans as Satay Bee Hoon.
Unlike the local Satay Bee Hoon concoction however, our Satay flavoured noodles contain no meat or peanut sauce. Instead, inspired by the aromatic herbs and spices, we have created a vegetarian soup version of this popular dish that is guaranteed to bring a little piece of Asia to you.
PEPPER CRAB
Plump, juicy crabs are all the rage in our island city of Singapore. They are cooked in a vast variety of different sauces from salted egg yolk, to a tangy, fiery chili sauce, to being baked in a bubbling, gooey, cheese sauce, amongst others.
Black pepper crab is renowned as one of the most-loved dishes to grace the dinner tables in the country. Fried in an addictively delicious black pepper sauce, this dish is one of Singapore’s most famous culinary creations.
With a refreshing twist, KOKA turns this national dish into a heart-, tongue-, and belly-warming soup noodle that is sure to ignite all your senses. So what are you waiting for?
FRIED NOODLES
A classic Asian staple, fried noodles come in many different forms and with numerous combinations of ingredients. Here in Singapore alone, we have a list as long as the noodles themselves.
Char Kway Teow – flat rice noodles fried with cockles, Chinese sausage, prawn and egg.
Hokkien Fried Prawn Mee – A mix of rice vermicelli and egg noodles, bathed in a seafood stock.
Mee Goreng – A collection of ethnic culinary backgrounds with its use of Chinese yellow noodles, Indian spices, and tangy tomato flavours from the Colonial British.
KOKA Spicy Singapore Fried Noodles is our unique take on this cultural diversity. This dish is created with the fundamental South East Asian ingredients of garlic, chili, tomato, spices, and soy to bring you the most authentic Singapore hawker experience.