Saturday, June 20, 2009


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

Curry LaksaAssam LaksaSarawak Laksa
Coconut milk is usedNo coconut milk usedCoconut 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 usedPineapple, shredded cucumber, raw onions may be usedExcept for bean sprouts and coriander as decoration, no other vegetable is used.
Tofu puff is usedNo tofu puff usedNo 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 addedNo hard-boiled egg addedSliced fried eggs used
Slices of fish cake and either prawns or chicken is usedFish, normally kembung fish, is usedOnly slices of prawn and chicken used
Laksa lemak, Katong laksa, Nyonya laksa
Assam Laksa, Penang laksa, Johor laksa

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