Preparation info
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    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This soupy Malaysian dish has distinct regional variations. In Penang or Assam, a laksa named after the indigenous mint leaves which play an important role in its flavouring – is cooked with fish in a tamarind broth bulked with noodles and fresh pineapple, quite a sweet-and-sour presentation. In Malacca, laksa also includes chicken, coconut milk, prawns, beancurd and fish balls, but leaves out the tamarind and pineapple. The most important part is not the precise mix of ingred