Laksa is one of the most traditional dishes in Malaysia, with its many varieties of gravy and laksa noodles. Here are the 9 different types of laksa that you should never miss when you visit these states of Malaysia!
9 Types Of Laksa That You Can Get In Malaysia
1. Laksa Kuala Perlis (Perlis)
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Laksa Kuala Perlis is a famous Malaysian noodle soup dish that originated from the town of Kuala Perlis in Perlis state, located in the northern part of Peninsular Malaysia. The dish is known for its thick, spicy and flavorful soup made from a blend of various ingredients such as tamarind, lemongrass, galangal, chili paste, and coconut milk.
The soup is usually served with rice noodles, cucumber slices, onions, and a hard-boiled egg, and sometimes also includes ingredients like prawns, fish cakes, bean sprouts, and tofu puffs.
Laksa Kuala Perlis is a unique version of laksa that is different from other types of laksa found in Malaysia, such as Penang laksa or Sarawak laksa. It is a popular street food dish in Kuala Perlis and can also be found in some restaurants and food stalls throughout the country.
Interesting Facts About Laksa Kuala Perlis
Some interesting facts about Laksa Kuala Perlis is that the dish is often served in a banana leaf or a traditional clay bowl, which is said to enhance the flavor of the soup. Also, the soup is usually cooked over a wood fire, which gives it a smoky flavor and aroma.
The dish is traditionally made by women in the fishing village of Kuala Perlis, who pass down their recipes and cooking techniques from generation to generation.
Check out the video below for recipe:
2. Assam Laksa (Penang)
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Assam laksa is a popular dish in Malaysia, particularly in the state of Penang. It is a sour and spicy fish-based soup that is typically served with rice noodles, vegetables, and herbs. The soup is made with tamarind, which gives it its sour flavor, as well as fish, ginger, lemongrass, and chili peppers.
The fish used in assam laksa can vary, but commonly used types include mackerel or sardines. The fish is typically boiled with the other ingredients to create a flavorful broth, which is then strained to remove any bones or other impurities.
Assam laksa is often garnished with fresh herbs such as mint and cilantro, as well as sliced cucumber and red onion. Some variations of the dish also include pineapple or other fruits to add sweetness to the sour and spicy soup.
The Uniqueness Of Assam Laksa Penang
Another factor that makes Assam Laksa Penang unique is the use of torch ginger flower, also known as bunga kantan. This flower is commonly used in Malaysian cuisine and is added to the soup to enhance its flavor and aroma.
Also, assam laksa is a relatively healthy dish, as it is low in fat and high in protein, fiber, and essential vitamins and minerals. It is also gluten-free and dairy-free therefore, it is suitable for vegetarians or vegan-friendly individuals.
Vegetarians are you finding for vegan-friendly instant noodles? Take a look into 9 Vegetarian Instant Noodles That You Can Purchase In Malaysia! to get the instant noodles that is suitable for you!
For the recipe, view the video below:
3. Laksa Johor
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Laksa Johor is a traditional Malaysian dish originating from the state of Johor in the southern part of Malaysia. It is a spicy noodle soup dish that is popular among Malaysians and also enjoyed by many around the world.
The main ingredients of Laksa Johor include rice noodles, fish or shrimp, coconut milk, chili paste, tamarind juice, and various herbs and spices such as galangal, lemongrass, and turmeric. The dish is typically garnished with sliced cucumbers, onions, and a sprinkling of fried shallots.
The Uniqueness Of Laksa Johor
One of the uniqueness of Laksa Johor is that it is traditionally served with a spoon instead of chopsticks. This is because the thick rice noodles used in the dish are difficult to pick up with chopsticks. Moreover, the assam laksa Johor is traditionally eaten with the hands, as it is believed to enhance the flavor of the dish.
Find out the recipe in the video below:
4. Laksa Sarawak
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Laksa Sarawak is a type of Malaysian laksa that originates from the state of Sarawak, located on the island of Borneo. It is known for its unique and flavorful broth, which is made by combining a blend of aromatic spices and herbs, along with ingredients such as lemongrass, tamarind, and galangal.
The dish typically consists of rice vermicelli noodles, cooked prawns, shredded chicken, and bean sprouts, which are all served in the fragrant and spicy broth. Laksa Sarawak may also be garnished with sliced omelet, coriander leaves, and lime wedges.
Unlike other types of laksa, Laksa Sarawak uses a special type of noodle called “bee hoon soto,” which is made from a combination of rice flour and sago starch. This gives the noodle a unique texture that is both chewy and slippery at the same time.
Laksa Sarawak is a popular dish in Sarawak and is often served as a breakfast or brunch dish. It is also widely available at food stalls and restaurants throughout Malaysia and other Southeast Asian countries.
The Uniqueness Of Laksa Sarawak
Laksa Sarawak has it’s own health benefits which is it contains a variety of vegetables and protein sources. The broth, which is made from a combination of spices and herbs, also have anti-inflammatory and antioxidant properties.
Additionally, laksa Sarawak is often served during cultural festivals and celebrations in Sarawak, such as the Rainforest World Music Festival and the Gawai Dayak festival. These events provide an opportunity for visitors to sample the dish and learn more about its cultural significance.
You can find the recipe in the video below:
5. Nyonya Laksa (Melaka)
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Nyonya Laksa Melaka is a popular dish in Malaysia, particularly in the state of Melaka. It is a spicy coconut milk-based soup that is typically served with rice noodles, shrimp, chicken, tofu puffs, and other toppings such as bean sprouts, cucumber, and coriander. The soup is flavored with a variety of herbs and spices, including lemongrass, galangal, turmeric, and chili.
The Facts Of Nyonya Laksa Melaka
The dish is known for its unique blend of flavors, which is attributed to its Peranakan heritage. The Peranakan people are a community of Chinese immigrants who settled in Southeast Asia and intermarried with local Malays, resulting in a fusion of Chinese and Malay culture and cuisine. Nyonya Laksa Melaka is a prime example of this fusion, as it combines Chinese and Malay ingredients and cooking techniques.
Nyonya Laksa Melaka is typically served as a breakfast or lunch dish and is a popular street food in Melaka. It has also gained popularity in other parts of Malaysia and has even spread to other countries.
Moreover, nyonya laksa Malacca is a dish with symbolic significance. Many of the ingredients in nyonya laksa Malacca, such as coconut milk and tamarind, have symbolic significance in Malaysian culture. For example, coconut milk is associated with fertility and good luck, while tamarind is believed to have cleansing and purifying properties.
Check out the video below for recipe:
6. Laksa Telur Sarang Ipoh (Perak)
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Laksa Telur Sarang Ipoh is a popular Malaysian dish that originated from the city of Ipoh in the state of Perak. It is known for its rich and complex flavors, and it is a popular comfort food in Malaysia. People often enjoyed it as a hearty breakfast or lunch dish, and it is also commonly sold as street food in many parts of the country. If you have the chance to try it, I highly recommend it!
The Uniqueness Of Laksa Telur Sarang Ipoh
Laksa Telur Sarang Ipoh is a unique type of laksa that features a nest-like egg structure that is made from a mixture of beaten eggs and flour, which is then deep-fried until crispy.
The crispy egg nest is then served on top of a bowl of laksa broth, which is a spicy and tangy soup that is made with a variety of ingredients, including fish, prawns, tamarind, lemongrass, and chili. The broth is typically thickened with coconut milk and served with noodles, bean sprouts, tofu puffs, and other toppings.
Moreover, the dish is typically eaten with a spoon and chopsticks, and it is often accompanied by a side of sambal chilli sauce for extra spice.
You can find the recipe in the video below:
7. Laksa Mee Pangkor (Perak)
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Laksa Mee Pangkor Perak is a popular dish from the Malaysian state of Perak. It is a type of laksa that is made with a spicy and tangy fish broth, which is typically made with mackerel or sardines. The broth is flavored with various ingredients, such as lemongrass, ginger, garlic, and chilies, and is thickened with coconut milk.
The dish is typically served with noodles, which are often made from rice or wheat, and a variety of toppings, such as fish cakes, shrimp, bean sprouts, and boiled eggs. It is often garnished with fresh herbs, such as cilantro and mint, and served with a side of sambal, a spicy chili paste.
Laksa Mee Pangkor Perak is considered to be one of the signature dishes of Perak, and is a must-try for anyone visiting the region. It is also popular throughout Malaysia and is widely available at hawker stalls and restaurants across the country.
The Uniqueness Of Laksa Mee Pangkor
In addition to being a delicious meal, Laksa Mee Pangkor is also considered to have medicinal properties, particularly for those with respiratory issues. The combination of herbs and spices in the broth is believed to help alleviate symptoms of coughs and colds.
The unique flat noodles used in Laksa Mee Pangkor are often made by hand, using a traditional method that involves grinding rice flour and shaping the noodles using a special tool called a “laksa mould”.
For the recipe, view the video below:
8. Laksa Terengganu
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Laksa Terengganu is a popular noodle dish from the state of Terengganu in Malaysia. It is known for its unique blend of flavors, which includes fish, tamarind, coconut milk, and various spices. The dish typically features rice noodles, fish cakes, prawns, and bean sprouts, all served in a spicy and tangy broth.
One of the key ingredients in Laksa Terengganu is fish, which is often ground up and added to the broth. Tamarind is used to give the broth its sour flavor, while coconut milk is added for richness and creaminess. Other spices such as turmeric, galangal, and lemongrass are also commonly used to add depth and complexity to the dish.
Laksa Terengganu is typically garnished with fresh herbs such as coriander and mint, as well as sliced chili peppers for extra heat. It is often served with a side of sambal belacan, a spicy condiment made from chili peppers, shrimp paste, and lime juice.
The Uniqueness Of Laksa Terengganu
The traditional method of preparing Laksa Terengganu involves pounding the spices and herbs by hand using a mortar and pestle, which can be a labor-intensive process.
Laksa Terengganu incorporates a unique blend of spices and herbs that are not commonly found in other Malaysian dishes. For example, the use of daun kesum (Vietnamese coriander) adds a distinctive flavor and aroma to the broth.
Check out the video below for recipe:
9. Laksam (Kelantan, Terengganu, Kedah)
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Laksam is a popular traditional dish in Malaysia, especially in the states of Kelantan, Terengganu, and Kedah. It is a type of noodle dish that is made from rice flour and is typically served in a rich, creamy fish-based gravy.
To prepare laksam, the rice flour is mixed with water to form a dough, which is then rolled out and cut into thin strips. These strips are then boiled in hot water until they become soft and chewy.
The fish-based gravy is made from boiled fish (usually mackerel), which is then mashed and mixed with coconut milk, ground chili paste, and other spices. The gravy is then simmered until it becomes thick and creamy.
Laksam is typically served with a variety of fresh herbs and vegetables, such as shredded lettuce, bean sprouts, and sliced cucumber. It is also commonly eaten with sambal belacan, a spicy chili paste made from shrimp paste, chili peppers, and lime juice.
The Uniqueness Of Laksam
Laksam is also unique in the way it is served. Unlike other noodle dishes which may be served in a bowl, laksam is traditionally served on a banana leaf. The banana leaf adds an earthy flavor to the dish, and also makes for a beautiful presentation.
As laksam is made from rice flour, it is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
For the recipe, watch the video below:
