Sunday, August 30, 2009

Laksa Sarawak


Laksa Sarawak, anyone knows how it differs from laksa Penang, or laksa KL?

To me, there's real laksa (the former), and there's other chaplang styles of laksa (the latter).
Then again, even within the former style, there are chaplang versions.
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3 comments:

  1. makanSeptember 7, 2009 at 6:30 PM

    Actually for west-malaysia laksa, there are quite number of chaplang versions, but the most popular ones are: Penang Laksa (hot and spicy, red-in color, plus ASAM), Perlis/Kedah Laksa, Laksa Lemak (the best one is Siam Laksa, with smaller noddle) and Curry Laksa (Singapore style). I love all of them. But I never test Sarawak / east Malaysia laksa yet. wowowowowo....

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  2. EatNTasteSeptember 28, 2009 at 9:13 PM

    There's a Sarawak laksa (Kuching laksa to be exact) stall at Ta Zhong food bazaar in Putra Permai. It's very nice, taste just like Kuching laksa. The boss is also from Sarawak. Yummy...

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  3. Right, Food It Is!October 12, 2009 at 6:57 AM

    EatNTaste, even Kuching laksa also got many versions. I should try this Ta Zhong one next time to see which version it corresponds to.

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