Laksa is a hot noodle soup based on a lot of different herbs and spices add up to create a thick broth that complements the noodles and the meat. To make Laksa is no simple task because of its many mindful steps required to prepare in advance the stock from Ikan Kembang(Mackerels) to how the chili paste have to be blended to form the belacan or (dried shrimp paste) with shallots, garlic and a large variety of chillis. Laksa acquired its sour taste from tamarind and in order to make the Laksa taste like heaven, chopped vegetables are added to the dish to create an instant unique taste of harmony from its fresh and crunchy vegetable toppings.
The word Laksa originated from Sanskrit and it meant 'in abundance', as the dish is prepared from a lot of different ingredients. In Malaysia, you can find Curry Laksa and Assam Laksa where Curry Laksa has a thicker broth as compared to Assam Laksa. Typical call for ingredients include
ikan Kembong (Mackerel Fish), cucumbers, lettuce leaves, red onions, mint leaves and different types of chillies. For the some of the best food guide in Malaysia, read
Rasa Malaysia!
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