Laksa

What’s in the menu?
  • 05 Jan - 11 Jan, 2019
  • Mag The Weekly
  • High Life

Laksa is a spicy noodle soup popular in Peranakan cuisine. The dish consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich or spicy curry coconut milk or on sour asam (tamarind or gelugur). Laksa is found in Indonesia, Malaysia, Singapore, and Southern Thailand.

The type of laksa is based upon the soup base employed in its recipe; either rich or savoury coconut milk, fresh and sour asam (tamarind, gelugur or kokum), or the combination of the two. There are three basic types of laksa: curry laksa, asam laksa, and other variant that can be identified as either curry or asam laksa. Curry laksa is a coconut milk curry soup with noodles, while asam laksa is a sour, most often tamarind-based, soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common, and some recipes might create their own rice noodle from scratch. Some variants might use other types of noodles; Johor laksa for example uses spaghetti, while a fusion recipe might use Japanese udon noodle.

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