Laksa

Laksa (叻沙; pinyin: lèshā) is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore. The name may originate from the Sanskrit word laksha (लक्ष), meaning "many" and referring to the soup's many ingredients; the word is also the origin of the Hindi term lakh.

Types of laksa

The term laksa is used to describe two different types of noodle soup dishes: curry laksa and assam laksa. Curry laksa refers to noodles served in coconut curry soup, while assam laksa refers to noodles served in sour fish soup. Usually, thick rice noodles are preferred, although thin rice vermicelli also known as bee hoon and any other type of noodles can be used.

Curry laksa

Curry laksa (commonly just referred to as laksa) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include tofu puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa which uses chicken instead of shrimp. Cockles are usually very commonly used in laksa and most vendors would add them into laksa unless customers request not to have cockles for hygiene reasons. Laksa is commonly served with a spoonful of sambal chilli paste and is traditionally garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum.

Variants of curry laksa include:

Laksa lemak, also known as nonya laksa, is a type of laksa with a rich coconut gravy. Lemak is a culinary description in the Malay language which specifically refers to the presence of coconut milk which adds a distinctive richness to a dish. As the name implies, it is made with a rich, slightly sweet and strongly spiced coconut gravy with cockles or prawns.

Katong laksa is a variant of laksa lemak from the Katong area of Singapore. In Katong laksa, the noodles are normally cut up into smaller pieces so that the entire dish can be eaten with a spoon alone (that is, without chopsticks or a fork). Katong laksa is a strong contender for the heavily competed title of Singapore's national dish.

Laksam, a speciality of the Malaysian state of Kelantan, is made with very thick flat white rice flour noodles in a white gravy of boiled fish and coconut milk. Traditionally laksam is eaten with hands rather than with eating utensils due to the gravy's thick consistency.

Assam laksa

Assam laksa is a sour fish-based soup. Assam is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, mint and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli).

Variants of assam laksa include:

Penang laksa, also known as assam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the assam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal (lengkuas) and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of lotus flower.

Johor laksa, from Johor state in southern Malaysia, resembles Penang laksa only in the kind of fish used but differs in everything else. Johor laksa has coconut milk, use 'kerisik', dried prawns, lemon grass, galangal and spices akin to curry. The garnishing comprises slices of onion, beansprouts (taugeh), mint leaves, Vietnamese coriander or 'daun kesum', cucumber and pickled white radish. A dab of shrimp paste (sambal belacan) is placed on the side. Finally, just before eating, freshly squeezed lime juice is sprinkled on the dish. Unlike other laksa versions, Johor laksa has an Italian connection - it uses spaghetti instead of the normal rice noodles or vermicelli.

Ipoh laksa, from the Malaysian city of Ipoh, is similar to Penang laksa but has a more sour (rather than sweet) taste. The soup stock contains prawn paste.

Sarawak laksa comes from the town of Kuching in the Malaysian state Sarawak, on the island of Borneo. It has a base of sambal belacan, sour tamarind, garlic, lemon grass and coconut milk, topped with beansprouts, omelette strips, chicken strips, prawns, fresh coriander and optionally lime.

Perlis laksa is very similar to Penang laksa and only differs in the garnishing used. Sliced boiled eggs are usually added to the dish.

Summary table

The general differences between curry laksa and assam laksa are as follows:

Curry Laksa	Assam Laksa
Coconut milk is used	No coconut milk used
Curry-like soup	Fish paste soup, tastes sour due to tamarind (assam)
Except for bean sprouts, no other vegetable is used	Pineapple, shredded cucumber, raw onions may be used
Tofu puff is used	No tofu puff used
Hard boiled egg may be added	No hard boil egg added
Slices of fish cake and either prawns or chicken is used	Fish, normally kembung fish, is used
Variants: Laksa lemak, Katong laksa, Nyonya laksa	Variants: Assam Laksa, Penang laksa, Johor laksa

Laksa is simply referred to or ordered at a restaurant as laksa (curry laksa) or assam laksa. By default, laksa means the standard curry laksa while assam laksa refers to the standard Penang version. If a restaurant serves a non-standard version, the restaurant will qualify the laksa by the version being sold. For example, a restaurant serving Katong laksa will list Katong laksa on the menu.

Similar dishes

The Burmese noodle dish mohinga is similar to laksa.

Laksa products

Laksa paste to cook laksa can be purchased from supermarkets. Brands selling laksa paste products include Barrett (Malaysia), Hai's (Singapore), The Curry Makers (Australia), Zarbo (New Zealand) and Roland (United States). Laksa flavoured instant noodles are also available at supermarkets, one of which is made by the Nissin instant noodle company in Hong Kong.

External links

Eateries selling Laksa

Foodlane.sg, Laksa Stalls

Articles

Recipes

Products

Malaysian cuisine | Singaporean cuisine | Soups | Noodles

Laksa | ラクサ