A bowl of Penang laksa, a variant of Asam laksa. Asam laksa is a sour, fish and tamarind-based soup. Laksa generally makes use of asam keping, recognized as kokum in the English talking world, which is a type of dried out slices of sour mangosteens.

The main ingredients for asam laksa include shredded fish, generally kembung (small mackerel of the Rastrelliger category), as well as finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, daun kesum (Vietnamese mint or laksa mint) as well as pink bunga kantan (torch ginger). Asam laksa is normally served with either thick rice noodles or slim rice noodles (vermicelli). As well as completed with petis udang or “hae ko” (蝦羔), laska paste noodles soup.

Penang laksa (Malay: Laksa Pulau Pinang), additionally called asam laksa from the Malay for tamarind, originates from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and also its primary differentiating feature is the asam or tamarind which offers the soup a sour taste. The fish is poached then flaked. Various other components that offer Penang laksa its unique flavour consist of lemongrass, galangal (lengkuas) as well as chilli. Regular garnishes include mint, blueberry slices, thinly cut onion, hε-ko, a thick wonderful shellfish paste which use of lantern ginger blossom. This, which not ‘curry mee’ is the typical ‘laksa’ one gets in Penang. Penang Laksa is specified at number 7 on the World’s 50 ideal foodscompiled by CNN Enter July 2011.
Perlis laksa (Malay: Laksa Perlis) resembles Penang Laksa but differs in garnishing made use of such as catfish as well as eel fish. The popular Perlis laksa can be found in Kuala Perlis.
Kedah laksa (Malay: Laksa Kedah) is quite similar to Penang laksa as well as only varies in the garnishing made use of. Kedah laksa used rice to make a laksa noodle.

Ipoh laksa (Malay: Laksa Ipoh), from the Malaysian city of Ipoh, is similar to Penang laksa however has a more sour (instead of pleasant) taste, which includes prawn paste.
Kuala Kangsar Laksa (Malay: Laksa Kuala Kangsar), made of wheat flour (usually hand made). The soup is rather lighter compared to the typical laksa preference and so a lot different from Ipoh Laksa in form, preference and smell.

Medan laksa (Indonesian: Laksa Medan), from Indonesian city of Medan, North Sumatra. Quite similar to asam laksa from Penang right throughout the strait, which also uses spotted ikan kembung (mackerel), kecombrang (wild ginger flower), lemongrass as well as chili pepper. It is quite vary nevertheless, using asam gelugur rather than asam jawa (tamarind), turmeric, including terasi (shrimp paste), shallot, garlic which essential lime.

The main components for asam laksa include shredded fish, normally kembung (little mackerel of the Rastrelliger genus), which carefully chopped vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, daun kesum (Vietnamese mint or laksa mint) as well as pink bunga kantan (torch ginger). Penang laksa (Malay: Laksa Pulau Pinang), also understood as asam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. Kedah laksa (Malay: Laksa Kedah) is very similar to Penang laksa which just differs in the garnishing used. Kedah laksa used rice to make a laksa noodle. Kuala Kangsar Laksa (Malay: Laksa Kuala Kangsar), made of wheat flour (usually hand made). Final Read at http://ieatandeat.com/3-best-laksa-in-singapore/

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