1. Laksa

This is a popular spicy noodle soup from Peranakan culture in Malaysia and Singapore. There are mainly 2 different types of laksa which are curry laksa with coconut curry soup and assam laksa with sour fish soup. It can be served with any types of noodles. For curry laksa, normally bee hoon or rice vermicelli, or yellow noodles are served; for assam laksa, normally thick rice noodles are preferred.

Curry laksa is usually served with tofu puffs, fish cakes, shrimp or chicken, and cockles. In most of the states in Malaysia, people call this dish as curry mee rather than curry laksa. Laksa lemak is a type of curry laksa with rich coconut gravy. This dish is made with fish-based gravy and is heavily influenced by Thai laksa and is claimed to be the same. Katong laksa is the most famous curry laksa in Singapore. Laksam in Kelantan, Malaysia, is made with thick flat with rice flour noodles in white gravy of boiled fish and coconut milk.

Katong laksa.

Source: chowtimes.com

In Johor, Malaysia, there are actually 2 types of laksa. One is actually a traditional curry laksa. Another one is actually similar to assam laksa which is made of dried prawn, lemon grass, galangal, slices of onion, beansprouts, mint leaves, cucumber, pickled white radish, and hard-boiled egg. However, it uses both fish and coconut gravy. It is usually served with sambal belacan or spicy shrimp paste. Spaghetti is served in this dish. Sarawak laksa is originated in Kuching of Sarawak, Malaysia. It tastes slightly different from curry laksa and assam laksa. It has a base of sambal belacan, sour tamarind, garlic, lemon grass, coconut milk, bean sprouts, omelette strips, chicken strips, shrimp, fresh coriander, and lime.

Johor laksa: assam flavored (left) vs curry flavored (right).

Source: jenkinyat.wordpress.com / www.batupahat.org

Assam laksa in Penang, Malaysia is the most famous one. It is a sour fish-based soup served with assam or tamarind, shredded fish (mainly kembung fish or mackerel), lemon grass, galangal, sliced vegetables like cucumber, onions, red chili, pineapple, lettuce, mint leaves, and pink bunga kantan or ginger buds. Petis udang or thich sweet prawn paste is added as topping. Ipoh laksa in Perak, Malaysia, is similar to Penang laksa but has a more sour taste. Kuala Kangsar laksa from Perak is similar to Ipoh laksa, but has a lighter taste.

Penang laksa.

Source: izinikb.blogspot.com