Laksa

Laksa has a taste like no other and loved by everyone (well, mostly). It is a spice-laden noodle dish that is popular in Malaysia and Singapore. There are many different types of laksa but the two dominant ones are curry laksa (coconut milk based) and asam laksa (tamarind based). Laksa is an iconic street food served by hawkers throughout Malaysia. Laksa was listed at number 7 on World's 50 most delicious foods complied by CNN Go in 2011.

 A bowl of laksa usually comes brimming with the signature ‘hae ko’ (thick sweet prawn paste) and pieces of mackerel fish. Laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). As you scoop up tablespoons, the strands of thick rice noodles are covered by the generous ingredients.

 The soup is thick with balanced taste of sweet, sour and spicy, added with lingering touch of the prawn paste. It’s a small bowl, but satisfying, and some may want seconds. A bowl of laksa will come garnished with finely sliced lettuce, cucumber, pineapple, mint, onions and ginger flower (bunga kantan) with chili to taste.

 Laksa is simply referred to or ordered at a restaurant as laksa (curry laksa) or asam laksa. By default, laksa means the standard curry laksa while asam 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.