There are basically three types of laksa i.e. asam laksa, curry laksa (curry mee as it's known in Penang) and Sarawak laksa.
Asam laksa is a sour fish-based soup. To give the stock its sour flavour, asam jawa (Malay word for tamarind) or asam keping (also known as asam glugor) or dried slices of tamarind fruit is added to the fish-based soup. The main ingredients for asam laksa include shredded kembung fish or mackerel and finely sliced cucumber, onions, red chillies, pineapple, lettuce, pink bunga kantan (ginger buds) and mint leaves. Asam laksa is normally served with either thick rice noodles or thin rice vermicelli and "hae ko" (蝦羔), a thick sweet prawn/shrimp paste.
Asam laksa is a sour fish-based soup. To give the stock its sour flavour, asam jawa (Malay word for tamarind) or asam keping (also known as asam glugor) or dried slices of tamarind fruit is added to the fish-based soup. The main ingredients for asam laksa include shredded kembung fish or mackerel and finely sliced cucumber, onions, red chillies, pineapple, lettuce, pink bunga kantan (ginger buds) and mint leaves. Asam laksa is normally served with either thick rice noodles or thin rice vermicelli and "hae ko" (蝦羔), a thick sweet prawn/shrimp paste.
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| Ming Tien Asam Laksa |
In PJ, the famous stalls are found in SS2 Monday night market (operated from a van) and Taman Megah Sunday night market (also operated from a van).
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| Ming Tien Asam/Siamese Laksa Stall |
You can also get good asam laksa in Ming Tien Food Court, Taman Megah. Their asam laksa is served with chunks of kembong fish meat.
My hubby loves to take asam laksa with rice. Sounds weird but it's really tasty. Just ask for laksa without noodle and add more vegetables. A cheap way to have a great tasting complete meal (full of carbo, protein and vitamins).
My hubby loves to take asam laksa with rice. Sounds weird but it's really tasty. Just ask for laksa without noodle and add more vegetables. A cheap way to have a great tasting complete meal (full of carbo, protein and vitamins).
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| Ming Tien Siamese Laksa |
Laksa lemak, also known as nyonya laksa or Thai/Siamese Laksa, is a type of laksa with a rich coconut gravy. As the name implies, it is made with a rich, slightly sweet and strongly spiced coconut and fish-based gravy. All other ingredients are similar to Asam Laksa and is usually served with "hae ko" too.
The stall in asam laksa stall at Ming Tien also sells Thai/Siamese laksa.
Curry laksa or otherwise known as curry mee to Penang folks is very different from asam laksa. It is a coconut-based curry soup. The main ingredients of curry laksa include tofu puffs, fish sticks, shrimp and cockles. Some stalls (those from Penang) serve it with congealed pork blood, a delicacy to the Malaysian Chinese community. Curry laksa is commonly served with a spoonful of sambal chilli paste and garnished with mint leaves.
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| Lorong Seratus Tahun Curry Mee |
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| Ming Tien Dry Curry Mee |
In PJ, there famous curry laksa are from Restaurant Seratus Tahun in SS2 and the stall in Restaurant OK in Chow Yang, SS2.
The curry mee from Restaurant OK is typical Penang style and by 10.00am, it is usually sold out. We usually go early to avoid the long wait (the wait can be up to 15-20 minutes before food is served).
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| Restaurant OK Curry Mee |
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| Sarawak Laksa |
Sarawak laksa (from the town of Kuching in the Malaysian state Sarawak, on the island of Borneo) is very different from the curry laksa as the soup contains no curry 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.
In PJ, the famous Sarawak laksa is from the stall in Restaurant Gembira, Taman Megah.
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