10 Different Types of Laksa

Do you know your laksa? Here's an introduction to the different types of laksa

Southeast Asian cuisine is extremely diverse and vibrant. There aren't just hundreds of dishes, there are sometimes variations of them to explore. Laksa, a noodle dish in a spicy broth, is a good example of a dish with numerous versions.

"Every time I come to Malaysia there's one thing I gotta have... laksa," declared the late Anthony Bourdain.

With many types of laksa across the region, here are nine that are most commonly found in Malaysia—plus one from Singapore.

1. Curry Laksa

Just a whiff of its coconut-based curry broth is enough to make anyone salivate. It is typically served using yellow mee (thick egg noodles) or mee hoon (rice vermicelli). Common garnishes include bean sprouts, prawns, shredded chicken breast or boiled pork slices, fried tofu puffs, cockles, and long beans.

The thin vermicelli properly soak up the broth in every mouthful, while the thicker yellow mee adds bite to every mouthful. For the spice enthusiasts, an extra dollop of sambal is de rigueur.

2. Assam Laksa

On to the tangier side, Penang's assam laksa is world-famous for a reason—even Bourdain himself couldn't stop gushing over his bowl at George Town's Pasar Air Itam.

The broth is made with mackerel, galangal, chili, lemongrass and tamarind for a sour-and-spicy flavour that truly opens up the appetite. It's served with thick white laksa noodles, flakes of mackerel, and pineapple slices, before it is garnished with mint leaves and topped with shrimp paste.

3. Laksa Sarawak

A food adventure in East Malaysia is never complete without a comforting bowl of laksa Sarawak. The key to a good Sarawak laksa lies in its paste, which uses a combination of ingredients including dry chilli, coriander powder, paprika, cumin, garlic, onion, shrimp paste, galangal, and tamarind.

Laksa Sarawak is often served with rice vermicelli and topped with strips of fried egg, prawns, shredded chicken breast, bean sprouts, lime wedges, chopped coriander, and sambal.

4. Ipoh Curry Laksa

Also known as Ipoh curry mee, this laksa dish is similar in anatomy to the standard curry laksa. However, its broth is significantly thinner and clearer in appearance. Ipoh curry mee is usually served with sinful slices of siew yoke (crispy roasted pork belly) or char siew (barbecued pork).

5. Laksa Siam

A hybrid between assam laksa, curry laksa, and tomyum, Laksa Siam is also known as Tom Yam Laksa or Thai Assam Laksa. Its broth is the perfect mix of sour, spicy, and creamy, recalling major flavour notes of the world-famous Thai soup. The addition of coconut milk in the broth makes it less tangy than its Penang sibling.

6. Laksa Johor

Laksa Johor is not your average laksa. For one, it's served with spaghetti. The noodles are not soaked in the broth either; rather the broth is a thick, concentrated gravy on top of the noodles. Usually served during the Raya festive season and special occasions like a wedding, popular garnishes include cucumber, red onions, bean sprouts, calamansi lime, sambal, daun kesum (Vietnamese coriander), and daun selasih (basil).

7. Laksa Kuah Putih

Popular on the east coast of Peninsular Malaysia, particularly in Pahang and Terengganu, laksa kuah putih is another unique Malaysian laksa. Its name means white gravy laksa and is derived from its thick and creamy coconut milk-based broth. The broth is enhanced with onion, slices of assam, palm sugar and minced fish, usually mackerels or sardines. Ulam and bean sprouts often accompany this laksa.

8. Nyonya Laksa

A heritage Peranakan dish with Chinese and Malay influences, the nyonya laksa paste is composed of fresh turmeric, dried chilli, belacan (dried shrimp paste), garlic, shallots, lemongrass, and candlenuts for an extremely flavourful dish.

9. Laksam

A delicacy in Kedah, Terengganu and Kelantan, laksam has a creamy white gravy made with mackerel, coconut milk, tamarind, lemongrass, small shallots, and assam keping. A particularly interesting feature are the noodles—the flat noodles are rolled into little balls.

10. Bonus: Singapore Laksa

Across the causeway, the laksa is similar to our own curry laksa except that it adds shrimp paste for extra flavour.

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Topics

laksa local cuisine malaysian cuisine singapore cuisine malaysian food noodles asian noodles

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