You can say that Laksa is one of Malaysia’s most iconic dishes. Who doesn’t love it? Did you know that there are different variations of the dish throughout Malaysia?
I grew up in the north of Peninsular Malaysia knowing only one variant of laksa, which is Laksa Utara aka Laksa Kedah. This was the only Laksa I knew, and I had no idea that other types of Laksa existed. Only when I furthered my studies in Selangor did I discover that the other regions in the country had their own versions of Laksa. Below we present to you 6 types of Laksa commonly found in Malaysia, and … they are all delicious.
The exact origins of laksa are unclear. Looking at its ingredients, it is most likely a fusion of Chinese and Malay elements. Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish.
Though laksas do differ, laksas have two main components:
- Rice noodles, or rice vermicelli; and
- A spicy soup broth
And it can be broadly categorized into two groups:
- Laksa lemak (coconut milk soup base); and
- Assam laksa (tamarind soup base)
Check out these laksa:
1) Sarawak Laksa
Did you know that the world-renowned chef, Anthony Bourdain once called it the “Breakfast of the Gods’? Sarawak Laksa also made it to Anthony Bourdain’s Top 10 wish list for his food market in NYC.
It has a soup-base of sambal belacan, which contributes to its crimson coloring, adding both coconut milk and sour tamarind, garlic, galangal, lemon grass. It is usually served with rice vermicelli topped with omelette strips, chicken strips, peeled boiled prawns, freshly chopped coriander leaves and optionally lime.
Sarawak Laksa is so popular that the Malaysia Airlines serves it to their Business and First class passengers.
2) Laksa Penang
Laksa Penang’s main distinguishing feature is its sweet-spicy-sour soup base made from shredded ikan kembung or mackerel fish and asam (tamarind).
Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal (lengkuas) and chilli. It is usually served with mint leaf, pineapple slices and thinly sliced onion topped with a thick sweet prawn paste.
In July 2011, Penang Laksa was listed at number 7 on the World’s 50 best foods compiled by CNN Go.
3) Laksa Kedah aka Laksa Utara
Souce: Amazing Ayu
Also known as Laksa Utara, Laksa Kedah is distinguished by its thin, sourish gravy, and by the use of freshly-made rice noodles. Otak udang or prawn paste is a must-have seasoning to add more flavour and depth
For those who have tried Laksa Penang, Laksa Kedah is a close cousin. It has its own identity as a rich, tangy, aromatic offering of noodles with a sharp, spicy tamarind gravy and mackerel flakes, garnished with herbs indigenous to the area.
4) Laksam
Laksam ia a speciality of the Northeastern Malaysian states of Kelantan, Terengganu and Kedah. It is made with thick flat white rice flour noodles in a rich, full-bodied white gravy of boiled fish and coconut milk.
The dish is traditionally eaten with hands rather than with eating utensils due to the gravy’s consistency.
5) Laksa Johor
Laksa Johor is unique because it uses spaghetti instead of the normal rice noodles. Laksa Johor is traditionally eaten using the hand. Its curry-like gravy contains coconut milk, kerisik, dried prawns, lemongrass, galangal and other spices. Laksa Johor is then garnished with onion slices, bean sprouts, mint leaves, Vietnamese coriander, cucumber, and pickled white radish.
Sambal belacan is placed at the side along with a slice of lime.It has been declared a Malaysian heritage food by the Malaysian Department of National Heritage.
6) Nyonya Laksa
Source: Jackie M
Just like Laksa Johor, Nyonya Laksa is made with a rich, slightly sweet and strongly spiced coconut gravy. The dish is usually served with rice vermicelli, prawns, onions, mango slices, chicken strips, and chilli. Most Nyonya Laksa also consist of prawns, bean sprouts, cucumber, fresh herbs and tofu.