Malay street food : Curry laksa (curried chicken noodle soup)

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Laksa, the soup of the gods.

I’ve previously written about asam laksa and how depending on where you are in Malaysia, the word ‘laksa’ means different things – in Kuala Lumpur, for example just asking for laksa will get you a curry soup, but if you asked for the same in Pinang, you would get an asam laksa.

Curry laksa is characterised by its thick, rich, spicy curry soup broth. The soup is created by mixing worm-like laksa noodles, beansprouts (known as taugeh, in Malaysia) with the unctuous, coconut milk heavy chicken curry which will have been bubbling away and developing flavour for many hours before you sit down for lunch. The curry base showcases chicken on the bone and blood cockles; a rich shellfish which actually contains haemoglobin and has a strong taste. They are quite different from the pickled cockles available from European fishmongers.

Penangs version, curry mee will usually have a thinner vermicelli type noodle called bee hoon, or rice vermicelli.

For some reason, I never took pictures of Curry laksa, so thanks to Mylifestory & LWYang via creative commons licensing. 

Additionally, boiled egg, prawn and bean curd or tofu puffs are added with one last chilli kick added  – a spoonful of fresh sambal is thrown in for good measure.

Curry laksa is the sort of big, bold dinner that includes huge flavours of Malaysia and also the sort of hearty concoction you wished you could get hold of on a cold winters afternoon back in Europe. It’s soup and curry all in one!

Satu – One
Dua – Two
Tiga – Three
Hello  – Hello
Apa kabar – are you well/ how are you?
salamat pagi – good morning
Salamt tingal – goodbye
sila (see luh) – please
Terima kasih –  Thank you
berapa harga – how much?
tidak pedas – no chilli
bungkus – Take away
Tidak – No
Ya – yes
Maaf – sorry

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