4
6. LAKSA UTARA ; LAKSA KEDAH, LAKSA PERLIS, LAKSA PERAK The laksa from these three states are somewhat similar, and it is hard to tell the difference if you are not from these states. They are also similar to Penang laksa and only differ in terms of the garnishing used. In some places, the gravy is made from eel instead of the usual fish. Hardboiled egg can be found in all three laksa, unlike Laksa Penang. The differences are: Laksa Penang has pineapple slices and he-ko. Laksa Perak has runny, thin gravy and uses wheat-based noodle. Laksa Kedah uses belacan (shrimp paste), and daun selom (Oenanthe javanica or Java water dropwort) is used as garnish. Sambal kelapa, which is a spicy coconut paste, is also added. Laksa Perlis has daun selom and daun putat (Barringtonia conoidea), which are local herbs. Some locals like to eat Laksa Perlis with Pulut Udang (a savoury snack made from glutinous rise with fillings of spicy coconut and dried prawn floss) on the side.
5
7. LAKSA SARAWAK Noodle: Rice Vermicelli Gravy ingredients: Chicken and prawn broth, coconut milk, shallots, garlic, galangal, chilli, lemon grass, candlenuts, sesame seed, peanut, cumin, coriander seed, star anise, clove, cardamom, tamarind.
1. Laksam 2. Laksa Penang 3. Laksa Nyonya 4. Laksa Utara 5. Laksa Sarawak
Garnish: Bean sprouts, omelette strips, prawns, fresh coriander and lime. The taste of this laksa is definitely different from the laksa that can be found in Peninsular Malaysia. What made it distinct is the use of various types of dry spices in the gravy – so many that it is quite hard to guess what actually went into the gravy pot. Truly, it is an acquired taste! 035