The smartest thing to do, as soon as you clear the passport queue upon arrival in Malaysia, is to jump head first into the Malaysian food scene. And the best place to start? Asking for a bowl full of laksa and eating it to the feces.
You don’t have to be a foodie to figure out that laksa is a Malaysian original – many first-time tasters confirm this impression by easily ordering a second course of this spicy, tangy and healthy Malaysian noodle dish. Laksa is one of those unique dishes, possibly hard to find at home, that people crave long after their Southeast Asian tan fades into a fond memory.
But what exactly is Laksa ?
Sour, spicy, slightly sweet with a hint of fish – laksa is a mouthwatering noodle soup dish found throughout Southeast Asia. Although the epicenter may be Malaysia, laksa’s fame has spread throughout Singapore, Cambodia, Indonesia, and the West.
Laksa usually consists of rice noodles in a thick, sandy sauce made from coconut milk and curry paste or tamarind fruit and fish, depending on the location.
Lemongrass, garlic, shallots, chili, fish or shrimp, and a long list of other seasonings mix perfectly for a complex flavor. The optional lime helps to counteract the fishy flavor and adds a citrus touch.
Laksa is the quintessential fusion of Chinese and Malaysian cuisine; A must see for any traveler in Southeast Asia.
Where did Laksa come from ?
Laksa is generally thought to be a creation of the Chinese who migrated to the British Strait in Malaysia during the 15th century. Known as the Peranakan, most of the immigrants were of Hokkien descent and hailed from southern China.
The origin of the word » laksa « is even debated. The word lakhshah denotes a type of noodle in Hindi; however, laksa sounds similar to a Chinese word for “hot sand,” due to the gritty texture of laksa .
Curry Laksa vs. Asam Laksa
Sometimes confusing, two main variations of laksa have evolved: curry laksa and asam laksa . Although similar in many ways, the main difference is the stock. Curry Laksa uses coconut milk as the base , providing a richer and sweeter broth, while Asam Laksa is based on tart tamarind paste . The laksa curry is topped with shrimp and thin slices of hard-boiled egg.
Laksa curry is often called mee curry , kari mee, or simply “noodle curry” in Penang to differentiate it. Simply ordering ” laksa ” in Penang will usually result in a bowl of asam laksa . While asam laksa typically uses thick rice noodles, mee curry is often made with spaghetti-sized yellow noodles or even thinner noodles known as mee hoon .
Squeamish eaters should note that frozen pork blood and sometimes lard is added to curries to thicken the sauce.
Laksa variations
Laksa has been carefully adapted and modified from region to region. Laksa can even vary between street carts and restaurants in the same city, depending on ancestry and chef preference! Regardless of what word precedes or follows laksa on a menu, you likely won’t be disappointed.
Some common variations of laksa include:
- Laksa Sarawak: Hailing from Kuching in Borneo and more fishy than most, the Sarawak variety of laksa does not use curry. Sambal belacan, a spicy shrimp paste, serves as the base. Read more about food in Kuching.
- Asam Laksa : Also called Penang laksa , Asam laksa is sour with the tamarind and uses crushed or shredded fish as a base instead of shrimp paste. Asam laksa is the default tasty in the foodie city of Penang. Read more about Penang food.
- Laksa Lemak – Rich and sweet instead of sour, laksa lemak is based on coconut milk and curry paste. Indian spices and chili make laksa lemak a popular favorite in Malaysia.
- Katong Laksa – Popular in Singapore, katong laksa contains minced noodles so that it can be eaten on the go with a plastic spoon. Katong laksa is usually topped with slices of hard-boiled egg and shrimp.
You’ll find laksa as the basis for menus created by some of Southeast Asia’s street food masters.
Laksa Curry Recipe
While true laksa contains a myriad of ingredients, the job of cooking is made easier by purchasing laksa paste. The Laksa paste is available in international supermarkets and stores throughout Southeast Asia.
- Boil your choice of rice noodles halfway, rinse under cold water, and set aside.
- Heat the peanut oil in a wok, then add the laksa paste. Once the paste has spread, add the coconut milk and simmer for 10 minutes or until thickened.
- Mix in the rice noodles and prawns, shredded fish, or tofu. Cook for five minutes or until seafood is cooked through.
- Add your garnish options; Typical improvements often include: bean sprouts, lime juice, shallots, and basil leaves.
- Add two thin slices of a hard-boiled egg to the top of each bowl.
Laksa is without a doubt one of the ten dishes you must try in neighboring Singapore.
