Laksam


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Laksam, also known in Thailand as Lasae (Thai: ละแซ), a specialty of the Northeastern Malaysian states of Kelantan, Terengganu and Kedah, is made with very thick flat white rice flour noodles in a rich, full-bodied white gravy of boiled fish and coconut milk. Though usually made of fish flesh, it is sometimes made with eels. […]

Kuala kangsar laksa (Laksa Kuala kangsar)


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Kuala Kangsar or also called “KUALE” is the royal town of Perak (Malaysia). Laksa Kuale’s broth is somehow more diluted in consistency than all it’s cousins, but more sourish and spicy. The main star of the noodle dish is the noodles itself. It is a laksa noodle made from wheat flour, not rice flour.It is […]

Terengganu laksa


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Terengganu laksa (Malay: Laksa Terengganu) is the easiest laksa recipe that is famous among peoples from the town of Kuala Terengganu of the Terengganu state, located at the east coast of Peninsular Malaysia. The main ingredient of Terengganu Laksa’s sauce is IKAN KEMBONG or ROUND SCAD MACKEREL that are boiled and minced. The minced fish […]

Johor laksa


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Laksa Johor, 柔佛叻沙 You might ask, how did spaghetti get into a traditional Malay dish? According to the legend, Sultan Abu Bakar who was the Sultan (king) of Johor from 1886 to 1895 was in Europe on an official mission. He visited Italy and fell in love with Bolognese spaghetti. When Sultan Abu Bakar returned […]

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