Pertamanya, Sya buat assignment jugak pasal jenis-jenis laksa yang ada kat Malaysia..Walaupun tak semua tapi boleh la untuk hantu-hantu laksa di Malaysia nie..Sya pon salah sorang penggemar laksa sebab mak Sya pon jual laksa..
Sya buat assignment HTC 555 Ethnic Malay Cuisine sem lepas..So untuk korang yang pelajar atau penggemar laksa boleh la baca atau "copy & paste" tapi pepandai la korang edit supaya tak nampak sama..gambar-gambar nie semuanya dari google dan blog..hehe
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| Asam Laksa Penang |
Also known as
Laksa Penang. This is a spicy-sour fish base noodle soup that is popular in
Penang, an island state in northwest Peninsular Malaysia. Asam Laksa have be
said come from Chinese people (peranakan) who migrated to Malaya. Usually, in
the making of Asam Laksa gravy is using mackerel fish and sardine fish. This
sour and sweet Assam Laksa is eaten with rice noodle with topped on ingredients
of ginger flower bud, onion, cucumber, lettuce, red chili, mint leaves,
chilies, pineapple and drizzle with Penang prawn paste. The slightly sweet
brown and tangy sour fish based gravy is not too thick and neither too light.
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| Laksa Kuala Perlis |
Laksa Kuala
Perlis, is a popular food in Perlis. The specialty of laksa is the laksa noodle
is originally made by homemade from rice and eaten together with "pulut
udang" or "kuih sfera". Usually, the laksa gravy base is thick
and made using mackerel fish and sardine fish. This laksa is garnished with
ingredients of sliced onion, chilies, hard-boiled egg and sium javanicum (selom
leaf).
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| Laksa Sarawak |
Laksa Sarawak is
a traditional food of the people of Sarawak. The main base in this laksa is
using coconut milk and rice vermicelli. The reddish color thickens grav does
not use curry paste but use curry Laksa Sarawak natives. Laksa Sarawak have fatty
taste, and is mixed with shredded chicken, shredded boiled, poached half-cooked
bean sprouts, boiled shrimp, fried egg slices and some other materials. When
served, Laksa Sarawak is served together with shrimp paste and lime.
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| Laksa Johor |
Laksa Johor use
coconut milk and herring fish as the gravy base and very popular in Johor, a
southern state in Peninsular Malaysia. The gravy base is thick and rich in
fatty taste. The speciality in this Laksa Sarawak is uses of spaghetti instead
of laksa noodle and served with "sambal belacan". Garnishing for
Laksa Johor is the cucumber, bean sprouts, onion, sweet basil leaves or kesum
leaf, lime and horseradish sauce.
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| Laksa Nyonya |
The delicious
noodles in spicy coconut gravy based from the Nyonya heritage in Malacca. Laksa
Lemak or Laksa Nyonya is a type of laksa eat with bee hoon or rice vermicelli,
served with a fish based gravy, dried shrimp and rich coconut milk. Sometimes,
can use prawn or chicken stock. This Laksa Nyonya actually has a creamy and
fragrant taste also rich with prawn taste and have strong yellow color. Garnish
with bean sprouts, cucumber, and tofu puffs. Topped with prawns, fish cake
slices, quail eggs, and "daun kesum," if using. Serve with sambal.
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| Laksa Siam |
Kanom jeen or in
Malay is Laksa Siam is a soft and thin rice noodle made from fermented rice.
The dish even without the chili would have an intense flavor from all the other
herbs; the lovely yellow color comes from fresh turmeric. The dish is served
with an assortment of raw and blanched vegetables. The vegetable used is long
bean, bean sprout, cucumber, pickle vegetable, shredded cabbage and sprinkle
with chili flake or dry bird chili fried. Three types of gravy, that is:
1) The
fish curry gravy made with fish, turmeric, ginger, garlic, shrimp paste,
shallots, galangal, lemon grass, peppers, coconut milk and
fish sauce.
2) Mild and lightly sweet coconut-green chili curry
with fish balls.
3) Sweet chili paste made with shrimp and coconut
milk.
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| Laksa Kedah |
North laksa
original recipes, are well known in the state of Kedah and Perlis. A
well-flavoured fish such as fresh sardines or mackerel (ikan kembung). Topped
with calamansi lime squeeze and sliced bird's eye chili definitely will be
delicious. Usually the gravy is less thick. Have spicy and sour taste. Using thick rice noodle.
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| Laksam |
Laksam is a food
that come from Kelantan. The noodles is made from rice flour and be eaten with
white thick gravy. The noodle liquid is steamed in flat mold and folded into
long shape. After that, cut the noodle for the gravy easy to absorb. The main
ingredients in the gravy is mackerel fish and coconut milk. Served together
with sambal, long bean, bean sprout, lime, cucumber and cabbage. The black
pepper in gravy give some spicy taste.
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| Laksa Goreng |
A very popular
fried laksa version of the Laksa Singapore, it also comes with prawns, fish
cake, cockles, dried tofu, egg and laksa leaves as garnishing. Using thick rice
noodles (laksa) as the main ingredient. Then noodles will be blanched before
fried. The color of Laksa Goreng looks brown but do not have strong dark brown
because of the influence of sweet soy sauce and dark soy sauce in the Laksa
Goreng. Usually, the vegetable used in the Laksa Goreng is mustard, chive,
selom leaf, and bean sprout.
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| Laksa Terengganu |
Originally,
Laksa Terengganu use their hand to eat laksa. Laksa Terengganu have 2 types of
gravy that is red gravy (cooked gravy) and white gravy (uncooked gravy). The
red gravy use chili and spices and look like Laksa Johor. While the white gravy
do not use chili. Usually, the white gravy made by coconut milk (mixed with hot
water) and added together with black pepper, onion and cooked fish meat. This
type of gravy cannot last longer. Fish used in this laksa is mackerel fish.
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| Laksa Pahang |
Laksa Pahang
gravy is thickens, fat and creamy. The ingredients consist of mackerel fish,
mackerel fish pickles, coconut milk, "kerisik" and others. The
scholar leaf like kaduk leaf, basil leaf, cucumber and bean sprouts. Serve
together with chili pepper and a little shrimp paste. The laksa noodle is made
by homemade using kneaded flour and then blanched. After that, going through
the process of "mengecap" and made the coiled form.
