The spicy Laksa or Curry Laksa, popular in Singapore and Malaysia can be a great alternative to curry! And in fact, this traditional dish found from the early traditional Chinese or Baba-Nyonya of very early times in Singapore and Malaysia has transformed to various kind of Laksa flavors or versions, for example Penang or Assam Laska.
Found almost in all Singapore hawker centers and some restaurants, Laksa has always been a popular dish with styles. It serves with gravies cooked by shrimps, coconut milk and other spicy ingredients with any of your favorite style of noodles/mee, vermicelli etc. for your fullness.
While different chefs or cooks have their various styles of Laksa cooking or secret recipes, normally you will find extra ingredients below as a basis to satiate customers’ tastes and fills:
- Sambal chili paste – Add in optionally for hot and spicy taste.
- Prawns – Usually middle or small prawns.
- Cockles – Ahhh! I love these although some customers might not dare to take it for health and hygiene reasons. But for me, without those no Laksa will taste good.
- Tofu puffs – Something that looks like dried bean curds.
- Fishcake slices – One of the traditional ingredients for Laksa serving.
- Bean sprouts – Usually added.
- Scallion – For more fragrant taste.
Other additional meats and vegetables may be added from different cooking styles and recipes of vendors. I have seen westerners fell in love with it on food recommendation program. It could be for global gourmets.
Some additional versions of Laksa found:
- Johor Laksa
- Ipoh Laksa
- Kuala Kangsar Laksa
- Perlis Laksa
- Kelantanese Laksa
- Laksam
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1 Response
Yummy Laksa!
Commented on December 8th, 2008 at 9:03 pm
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