Laksa (叻沙) is a famous Peranakan (Chinese-Malay) noodle soup from Malaysia and Singapore. The name may originate from the Sanskrit word laksha (लक्ष), meaning "many" and referring to the soup's many ingredients; the word is also the origin of the Hindi term lakh.

There are a number of varieties of laksa:

• Katong laksa, also known as laksa lemak, originates from the Katong area of Singapore. Lemak is a culinary description in Malay which specifically refers to the presence of coconut cream (the pressed "milk" of the grated flesh of a fresh coconut) which adds a distinctive richness to a dish. As the name implies, it is made with a rich, slightly sweet and strongly spiced coconut gravy with Censored pages or prawns. Katong laksa is a strong contender for the heavily competed title of Singapore's national dish.

• Penang laksa, also known as asam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the asam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Typical garnishes include mint, thinly sliced onion and hε-ko, a thick sweet prawn ketchup.

• Johor laksa, from Johor state in southern Malaysia, resembles Penang laksa only in the kind of fish used but differ in everything else. Johor laksa has coconut milk, use 'kerisik', lemon grass, galangal and spices akin to curry. The garnishing comprises of slices of onion, mint leaves, Vietnamese coriander or 'daun kesum', cucumber and pickled white radish. A dab of 'sambal belacan' is placed on the side. Finally, just before eating, freshly squeezed lime juice is sprinkled on the dish. Unlike other laksa versions, Johor laksa has an Italian connection - it uses spaghetti instead of the normal rice noodles or vermicelli.

• Sarawak laksa comes from the town of Kuching in Sarawak, on the Malaysian island of Borneo. It has a base of shrimp paste (belacan), sour tamarind, garlic, lemon grass & coconut milk, topped with beansprouts, omelette strips, chicken strips, prawns, fresh coriander and optionally lime.

• Perlis laksa is very similar to Penang laksa which only differ in the garnishing used. Sliced boiled egges are usually added in the dish.

Laksa is usually served with thick rice noodles known as laksa noodles. Thin rice vermicelli (bee hoon) can also be used, and is in fact preferred for Sarawak laksa.

Laksa yong tau foo consists of firm tofu and vegetables, both stuffed with fish paste, serve in a bowl of laksa lemak gravy.

Laksa is traditionally garnished with laksa leaf (Malay daun laksa, Latin Persicaria odorata), also known as Vietnamese coriander or Vietnamese mint.

External links

• A recipe for laksa lemak http://www.laksa.com/
• A recipe for Sarawak Laksa http://web.singnet.com.sg/%7Eedjoyce/cook.htm