Between the fifteenth and seventeenth centuries some Chinese migrated from their native land settling in Malaysia, Singapore, Indonesia and some went as far as southern Thailand. The newcomers began to mix with the local populations creating the Peranakan community, or also known as Baba-Nyonya. From this new fusion of Chinese and Malay/Indonesian culture, what is known today as Peranakan cuisine or Baba-Nyonya cuisine was born.
One of the most popular culinary delights of this cultural mix is the Laksa, spicy and super succulent noodle soup!
Another noodles soup? Well, no … Laksa is so much more! One of the dishes that I enjoyed most in Malaysia and throughout all Asia. A rich and intense taste that presents many variations based on the ingredients that make up the soup, you can distinguish mainly 3 types of laksa: Curry laksa, Sarawak laksa and Asam laksa. In addition to these main categories you can find several other sub-variants with different tastes.
The soup can be based on spicy curry or sour Asam (tamarind and fish paste) to which, in some variations, coconut milk is added to flavor everything.
The rice noodles are usually thick, but can also be thin and sometimes they cook the succulent dish with the egg variant.
Laksa is with chicken, shrimp or fish. The ingredients that go to complete the dish, immersed in the soup, can be fried tofu puffs, shredded omelette, pineapple or fish balls.
Curry laksa has the curry soup to which coconut milk is added. Together with the rice noodles they dip in the succulent broth soy sprouts, the soft fried tofu puffs and the fish balls.
Sarawak laksa, native of the homonymous state in Malaysian Borneo, has the soup made of Sambal (a spicy sauce made with chilli, shrimp paste, vinegar, garlic, onion, fish sauce, ginger, lime and palm sugar) and coconut milk. The noodles are accompanied by soy sprouts, coriander leaves, chopped omelettes, sliced chicken and shrimp placed on top of all to finish the delight.
Asam laksa, is the most sour and probably “difficult to appreciate” dish , with soup cooked using tamarind mixed with fish paste. Rice noodles added to the fish (usually mackerel), pineapple, uncooked onions and cucumbers. I also liked this variant very much!
It is usually served with a lime at the top that you can squeeze to give the final touch to a dish with a taste that will remain in your travel memories forever!
The laksa can be found everywhere the Peranakan culture has settled: Malaysia, Singapore, Indonesia and some areas of southern Thailand. The typical noodles soup is a dish that I highly recommend you try if you are traveling in one of these countries, just remember that it can be spicy!
