Rakib AhamedLAKSA-the seafood noodle temptation
November 6th 2010 10:22
Category: LOCAL CUISINE
One of the best-loved local food in Malaysia is the Laksa, a spicy noodle soup made from fish broth. Though the origin is unclear, the locals have adopts this delicious dish and given the different states in the country (13 to be exact), also adapted it to suit their plate and style. Traveling up and down the country, from east to west Malaysia, visitors can expect to come across the laksa dish, be it the coconut-base curry soup type called curry laksa or the sour fish soup type known as asam laksa.
The noodle in laksa dish also differs with each type served, from thick rice noodle, yellow noodle and rice vermicelli to spaghetti. The laksa is usually garnished with vegetables, cockles, tofu and shrimps, again depending on the type of laksa it is.
Other variants of the laksa include the Nyonya Laksa which has a rich coconut gravy and the Laksam, a specialty of the Northeastern Malaysian states of Kelantan and Terengganu, made with very thick flat white rice flour noodles in a rich, full-bodied wite gravy of boiled fish and coconut milk. Traditionally the Laksam is eaten with fingers due to the thick consistency of the gravy.
Kelantan also has its own version of the common laksa. The main ingredient in the noodle dish is ikan kembong or round scad mackerel that is boiled, minced and then fried with onions, garlic, ginger, 'datil pepper, belacan(shrimp paste), bunga kantan(torch ginger flower), Viatnamese coriander, lemon grass and dried tamarind slice. Coconut milk is then added as the final ingredient and stirred until it becomes thick. The laksa is served with Ulam (raw vegetables) and blended chili on the side.
The main Ingredients for the asam laksa is shredded fish. The dish is then garnished with finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, mint and bunga kantan, and topped with petis udang or hae ko, a thick sweet prawn /shrimp paste.
Other variants of the asam laksa include the Laksa Penang, Laksa Perlis and Laksa Kedah, which are made from poached and flaked mackerel fish fish or eel flesh, lemongrass, lengkuas (galangal) and chili. In the case of laksa Perlis and laksa Kedah, sliced boiled eggs are added to the dish as part of the garnishing.
Some types of laksa mix together coconut milk and fish and can be identified as curry or asam laksa. These would be the Laksa Johor, from the Johor states in southern Malaysia and The Laksa Sarawak, on the island of Borneo.
Laksa Johor resembles the Laksa Penang only in the kind of fish used but differs in everything else. It contains coconut milk, kerisik ( grated, toasted and ground coconut paste), dried prawns, lemon grass, galangal, and spices. The dish is served with spaghetti and garnished with onion sliced, beansprouts, mint leave, Viatnamese coriander, cucumber and pickle white radish. Sambal Belacan is places on the side. Finally and just before eating, fresh lime juice is squeezed into the dish.
The Laksa Sarawak has no curry at all. It has a base of sambal belacan, tamarind, garlic, galangal, lemon grass, and coconut milk garnished with omelette and chicken strips, prawns, fresh coriander, and lime.
So head on down to the to Malaysia and give the laksa a taste. The problem you are going to face is, which laksa to have ? hehe...enjoy..
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