Tuesday, January 15, 2008


Thanks, Wikipedia.

Laksa is a spicy noodle soup of Chinese and Native Malaysian (Malay) origin and is popular in Malaysia and Singapore.

It is believed that the noodle soup derives its name from the Sanskrit (Ancient Hindi) word Laksha which means Many, a reference to the many spices in the noodle soup.

Laksa is served in a coconut milk curry or a spicy fish soup. The noodles are made from rice vermicelli (which Hokkien Chinese call Mee Hoon).

The main ingredients of laksa include sliced tofu, fish sticks, cockles and shrimp. Shredded chicken is sometimes used.

The soup also contains spicy prawn paste (Sambal) and coriander (Kesum Leaf in Bahasa Malaysia).

Sarawak Laksa, found in Sarawak, does not contain curry. It has a base of Sambal, tamarind, garlic, galangal, lemon grass and coconut milk and is topped with omelette strips, chicken, prawns, coriander and lime.

The sour, fish-based soup Laksa is known as Asam Laksa and is popular in Penang. It contains shredded fish (normally mackerel), cucumber, onions, pineapple, lettuce, mint, ginger buds and prawn paste.

Johor Laksa, found in Johor, contains dried prawns, onions, bean sprouts, mint, coriander, cucumber, radish, prawn paste and lime juice. The noodle used is spaghetti.

Kelantan Laksa or Laksam has large, flat rice noodles and a richer coconut milk gravy.

Laksa is also found in Thailand and Burma. In Burma it is called Mohinga.