Laksa
Laksa is perhaps the most “abused” food term in Malaysia - quite a few of the states have their own version of laksa: many noodle dishes served in a bowl of spicy gravy would inadvertently be called a laksa.
Penang Asam Laksa is perhaps the best-known version in Malaysia - it uses thick rice vermicelli, steeped in a tamarind-sour/spicy fishy soup-gravy, replete with minced fish flakes and garnished with fresh, finely-sliced cucumber, onions and pineapple, sprigs of mint, finely-chopped torch ginger flower (“bunga kantan”) and some chopped chilis. A generous drizzle of fermented shrimp sauce (“hae koh”) is added before serving.
Singapore Katong Laksa also uses thick rice vermicelli, but in a spicy, coconut-enriched soup-gravy. Whilst Penang asam laksa’s base flavor is fish, Singapore’s Katong laksa has a dried shrimp base. The Katong laksa will be garnished with cockles, tofu puffs, shrimp, sliced fish-cake, shredded laksa leaves, better known as Vietnamese coriander. A smear of chili paste will be provided for added heat.
KL Curry Laksa - which is merely an alternate term for KL Curry Mee.
The other popular regional brand of laksas in Malaysia, which can be found in larger cities like Kuala Lumpur or Penang, included:
Malacca Nyonya Laksa - this is a forerunner of the Singapore Katong Laksa and has the same taste profile. Malaccans, however, tend to go overboard with their use of coconut milk/creme, so their version can be very rich.
Sarawak Laksa - this is perhaps the most famous noodle dish export from Borneo. Thin rice vermicelli is used, and its gravy has an intoxicating blend of slices, heavy with cumin and coriander, with a slow-burn from the dried chilis and pepper. It’s garnished with shredded chicken-meat, egg omelette and de-shelled shrimps, and topped with coriander sprouts. This is my personal fave laksa in Malaysia and Singapore. Absolutely addictive.
Johore Laksa - this spicy, fish-based laksa from Malaysia’s Southern-most state, right across the border from Singapore, is the only one which uses Italian pasta, instead of a Chinese-based rice noodle. It’s a legacy from its Anglophile 19th-century Sultan Abu Bakar, who fell in love with spaghetti during one of his trips to Europe.
The gravy is fish-based, often with minced wolf herring, threadfin and shrimp-meat. It’ll be garnished with finely-sliced onions, long beans, Vietnamese coriander and chilis.
Of course, Malacca, Sarawak and Johore laksa will all taste inestimably better in their own home states. Malaysian regional dishes do NOT travel well at all!
