there are several different versions of laksa in Malaysia, such as curry laksa, Sarawak laksa, Johor laksa, and Nyonya laksa.
The most popular one has got to be Penang asam laksa, with its classic sour-ish soup made with flaked mackerel (ikan kembung) and tamarind (asam). Other ingredients, namely lemongrass, galangal, chilli, are also used to make the soup, which is then poured over thick, white noodles. The dish is typically garnished with mint, pineapple slices, thinly-sliced onion, shrimp ...
