Laksa

My all-time favourite from home.
Found this interesting table distinguishing the different types of Laksa.

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