The mighty LAKSA..... “Why you should move to Malaysia”

-- SANSKRIT HAGAR

For a layman, Malaysian Laksa is a spicy noodle soup which is a hawkers delight

offered to the market goer. Though it is popular and loved all over the world, it

finds its roots in Malaysia, Singapore and Indonesia. The versions may differ by

what goes in first and what not, but the soul of the cuisine remains the same. That

is, Peranakan or Nonya cuisine which combines Chinese, Malay and other

influences into a unique blend.

Nonya cooking is a blend of Chinese and Indonesian cooking styles. The bird’s eye

view of the cooking style shows focus on striking a balance between all the

elements. It is a ying-yang combination. The elements are in such ratios that every

element balances the other. This is achieved beautifully in a Laksa. The aromatics

complement the herbs. The sweetness is complemented by the sourness. So let us

delve a little deep into what makes this hawker’s delight stand out globally.

Amongst the most popular varieties of Laksa (Penang, Curry, Laksam, Johar-laksa,

Sarawak, Tom yam and many more), curry is the most sought after version. The

main ingredient here is the coconut milk infused with the curry paste that is made

out of Galangal, ginger, garlic, shallots, soaked shrimps which infuses ounces of

flavor. The base spice mix – ground into a paste and called a ‘curry’ paste – for the

dish varies, but generally it includes shallots, garlic, lemongrass, coriander seeds,

chili paste, and belacan (Malaysian shrimp paste). Often a chili oil mix is added to

the final broth just before serving. Bean sprouts and halved pieces of fried tofu are

nearly always part of the dish, as is a half hard-boiled egg on the side. Made of thin

white vermicelli, or rice noodles, and a fish-based soup stock. Seafood like fish and

prawns, as well as generous helpings of vegetables, are added. Tofu and sugar are

added in the end with little seasoning form fish sauce.

As many Laksa vendors only sell Laksa, it’s the perfect dish for a one-person

hawker stand. Armed with a huge pot of stock and condiments, these vendors

generally just serve it until it runs out and they’re done for the day. The burst of

flavor in the soupy mix has enticed people all around the world.

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