Sunday, December 6, 2009
Laksa is almost everywhere available. Basically there are two types of laksa: curry laksa (curry mee) and assam laksa. The curry laksa is served in a coconut curry soup while assam laksa refers to noodles served in a sour fish soup. The noodles used are thick though thin noodles (bee hoon) are used too.
Spicy or not? Laksa for sure is one of the more spicy dishes you will find in Malaysia. In general of all Malaysian food, I found the Malay laksa spicier then the Chinese laksa. The assam laksa, with it's sour fish has a distinct different taste then anything else with the exception maybe of the Tom Yam soups you find in Malaysia and Thailand. Curry Mee is usually less spicy though you may have to ask for no sambal if you don't like it too spicy.
Curry laksa or curry mee
Curry laksa, or simply laksa in Malaysian food is a coconut based curry soup. Ingredients usually include tofu, fish, prawn and cockles. In Malaysia some hawkers sell chicken laksa, leaving the prawns. Laksa is usually spice also because it is served with sambal chili paste.
This kind of laksa is also known as curry mee in Penang while in other states people know it as curry laksa. The real difference is the kind of noodles used, thick white noodles in laksa mee while in curry mee they use the yellow noodles. Curry mee is one of my more favorite mee dishes and Mee Gerai Tzien Fatt in Sitiawan serves some of the very best curry mee in the surrounding of Pangkor and Lumut.