Laksa

Laksa
Laksa
Chinese	叻沙
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	lèshā

Laksa is a popular spicy noodle soup from Peranakan culture also known as Baba and Nyonya, which is a merger of Chinese and Malay elements found in Malaysia and Singapore.

Origin

The origin of the name "laksa" is unclear. One theory^[1] traces it back to Hindi/Persian lakhshah, referring to a type of vermicelli. It has also been suggested^[2] that "laksa" may also be derived from the Chinese word "la sha" (辣沙; pronounced "latsa" in Cantonese), meaning "spicy sand" due to the ground dried prawns which make the gravy taste extremely sandy.

Types of laksa

The term laksa is used to describe two different types of noodle soup dishes: curry laksa and assam laksa. Curry laksa refers to noodles served in coconut curry soup, while assam laksa refers to noodles served in sour fish soup. Usually, thick rice noodles also known as laksa noodles are preferred, although thin rice vermicelli (bee hoon or mee hoon) is also common and some variants use other types.

Curry laksa

File:Sarawak laksa.jpg

Sarawak laksa

Curry laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include tofu puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa which uses chicken instead of shrimp. Cockles are usually very commonly used in laksa and most vendors would add them into laksa unless customers request not to have cockles for hygiene reasons. Laksa is commonly served with a spoonful of sambal chilli paste and is traditionally garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum.

This is usually known as "Curry mee" in Penang rather than curry laksa, due to the different kind of noodles used (yellow mee or bee hoon, as opposed to the thick white laksa noodles). Curry Mee in Penang is special for it's jelly like pork blood, a delicacy to the Chinese community. Two of the well known places to try curry mee is at Lorong Seratus Tahun and Chulia Street.

The name "Curry laksa" is more commonly used in Kuala Lumpur or Singapore. With the popularity of laksa in Singapore and Malaysia, there are even more 'varieties' of ingredients like lobster laksa, laksa yong tau foo and even plain laksa, just noodles and gravy, like the type found on Sungei Road.

Laksa is extremely popular in Australia, especially in the Chinatown districts of the capital cities. Special deals, such as "Laksa Thursday" encourage many local business workers to frequent the Asian cafes to dine on Laksa and other noodle based soups.

Variants of curry laksa include:

Laksa lemak, also known as nyonya laksa (Malay: Laksa nyonya), is a type of laksa with a rich coconut gravy. Lemak is a culinary description in the Malay language which specifically refers to the presence of coconut milk which adds a distinctive richness to a dish. As the name implies, it is made with a rich, slightly sweet and strongly spiced coconut gravy. Laksa lemak is usually made with a fish-based gravy and is heavily influenced by Thai laksa (Malay: Laksa Thai), perhaps to the point that one could say they are one and the same.

Laksam, a speciality of the Northeastern Malaysian states of Kelantan and Terengganu, is made with very thick flat white rice flour noodles in a rich, full-bodied white gravy of boiled fish and coconut milk. Though usually made of fish flesh, it i sometimes made with eels. Traditionally laksam is eaten with hands rather than with eating utensils due to the gravy's thick consistency.

Katong laksa (Malay: Laksa Katong) is a variant of laksa lemak from the Katong area of Singapore. In Katong laksa, the noodles are normally cut up into smaller pieces so that the entire dish can be eaten with a spoon alone (that is, without chopsticks or a fork). Katong laksa is a strong contender for the heavily competed title of Singapore's national dish.

Assam laksa

Assam laksa is a sour fish-based soup. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used.

The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, "daun kesum" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with "petis udang" or "hae ko", a thick sweet prawn/shrimp paste.

Variants of assam laksa include:

Penang laksa (Malay: Laksa Pulau Pinang), also known as assam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the assam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal (lengkuas) and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of torch ginger flower. This, and not 'curry mee' is the usual 'laksa' one gets in Penang. Perlis laksa (Malay: Laksa Perlis) and Kedah laksa (Malay: Laksa Kedah) is very similar to Penang laksa and only differs in the garnishing used. Sliced boiled eggs are usually added to the dish. In some places the soup is made of eel flesh. Ipoh laksa (Malay: Laksa Ipoh), from the Malaysian city of Ipoh, is similar to Penang laksa but has a more sour (rather than sweet) taste, and contains prawn paste.

Kuala Kangsar Laksa (Malay: Laksa Kuala Kangsar), made of wheat flour (usually hand made). The soup is rather lighter than the common laksa taste and so much different from Ipoh Laksa in shape, taste and smell. The local municipal council even built a complex called "Kompleks Cendol dan Laksa" near the river bank of the Perak River. It is the main attraction for tourists in Kuala Kangsar.

Other variants

Johor laksa (Malay: Laksa Johor), from Johor state in southern Malaysia, resembles Penang laksa only in the kind of fish used but differs in everything else. Johor laksa has coconut milk, use 'kerisik', dried prawns, lemon grass, galangal and spices akin to curry. The garnishing comprises slices of onion, beansprouts (taugeh), mint leaves, Vietnamese coriander or 'daun kesum', cucumber and pickled white radish. Sambal belacan (a kind of chili paste) is placed on the side. Finally, just before eating, freshly squeezed lime juice is sprinkled on the dish. Unique to Johor laksa is its Italian connection - spaghetti is used instead of the normal rice noodles or vermicelli. Johor laksa is traditionally eaten using the hand and the noodles are usually knitted (cetak) into a disk for each serving.

Sarawak laksa (Malay: Laksa Sarawak) comes from the town of Kuching in the Malaysian state Sarawak, on the island of Borneo. It is actually very different from the curry laksa as the soup contains no curry in its ingredient at all. It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.

Kelantan laksa (Malay: Laksa Kelantan) is the easiest laksa recipe that are famous among peoples from the town of Kota Bharu of the Kelantan state, located at the east coast of Peninsular Malaysia. The main ingredient of Kelantan Laksa's sauce is 'ikan kembong' or round scad mackerel that are boiled and minced. The minced fish are fried with onions, garlic, ginger, datil pepper, belacan, 'kantan' flower, Vietnamese coriander or 'daun kesum', lemon grass and dried tamarind slice. Coconut milk will then be added as the final ingredient and stirred until it all mixed up and become thick. Kelantan Laksa is served just like the Italian spaghetti by adding 'ulam' (raw vegetables) and blended chili on the side. Another variable of Kelantan Laksa is 'Laksam'. The sauce's recipe are exactly the same but the noodles are a bit bigger and flat.

Summary table

The general differences between curry laksa,assam laksa and Sarawak laksa are as follows:

Curry Laksa	Assam Laksa	Sarawak Laksa
Coconut milk is used	No coconut milk used	Coconut milk is used
Curry-like soup (includes curry as one of its ingredients)	Fish paste soup, tastes sour due to tamarind (assam)	Red curry-like soup (does not use curry)
Except for bean sprouts, no other vegetable is used	Pineapple, shredded cucumber, raw onions may be used	Except for bean sprouts and coriander as decoration, no other vegetable is used.
Tofu puff is used	No tofu puff used	No tofu puff used
Served with thick or thin rice vermicelli (usually thick). Occasionally served with yellow mee.	Served with thick or thin rice vermicelli (usually thick)	Served with thin rice vermicelli only
Hard-boiled egg may be added	No hard-boiled egg added	Sliced fried eggs used
Slices of fish cake and either prawns or chicken is used	Fish, normally kembung fish, is used	Only slices of prawn and chicken used
Variants: Laksa lemak, Katong laksa, Nyonya laksa	Variants: Assam Laksa, Penang laksa, Johor laksa	Variants: none

Laksa is simply referred to or ordered at a restaurant as laksa (curry laksa) or assam laksa. By default, laksa means the standard curry laksa while assam 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. For example, a restaurant serving Katong laksa will list Katong laksa on the menu.

Similar dishes

mohinga, a Burmese fish noodle soup
ohn-no khaut swe, Burmese version of coconut chicken noodle soup
khao soi, a northern Thai noodle dish

Laksa products

Laksa paste to cook laksa can be purchased from supermarkets. Laksa flavoured instant noodles are also available at supermarkets.

References

^ Winstedt, Sir Richard (Olaf), An Unabridged Malay–English Dictionary (5th ed., enlarged) (Kuala Lumpur: Marican & Sons, 1963)
^ Hutton, Wendy, Singapore Food (Marshall Cavendish, 2007) [Wendy-Hutton]

External links

Recipes

[1] Winstedt, Sir Richard (Olaf), An Unabridged Malay–English Dictionary (5th ed., enlarged) (Kuala Lumpur: Marican & Sons, 1963)

[2] Hutton, Wendy, Singapore Food (Marshall Cavendish, 2007) [Wendy-Hutton]

[1]

[2]

Malaysian cuisine Masakan Malaysia

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