Laksa

Spicy noodle dish from Southeast Asia

For other uses, see Laksa (disambiguation).

Laksa

A typical serving of Peranakan-style laksa, with a coconut soup base

Type| Noodle dish
Course| Breakfast, lunch or dinner
Place of origin| Maritime Southeast Asia
Associated cuisine| Indonesia, Malaysia, Singapore
Created by| Peranakan Chinese[1]
Serving temperature| Hot
Main ingredients|

* Noodles
* herbs
* coconut milk
* tamarind
* spice paste

* Media: Laksa

Laksa (Jawi: لقس) is a spicy noodle dish popular in Southeast Asia.[2][3] Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with a souring ingredient like tamarind or asam gelugur.

Originating from Peranakan Chinese cuisine,[1] laksa recipes are commonly served in Singapore,[4] Indonesia,[5] and Malaysia.[6][7]

## Origin

[edit]

Laksa is a dish of Peranakan Chinese origin, with a variety of ingredients and preparation processes that vary greatly by region.[1] Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, a number of laksa recipes have been developed along the trade channels of Southeast Asia—where the ports of Singapore, Penang, Medan, Malacca, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enable exchanges of ideas to take place, including sharing recipes.[8]

There are various theories about the origins of laksa. One goes back to the 15th-century Ming Chinese naval expeditions led by Zheng He, whose armada navigated Maritime Southeast Asia.[9] Overseas Chinese migrants had settled in various parts of Maritime Southeast Asia, long before Zheng He's expedition. However, it was after this that the number of Chinese migrants and traders significantly increased. These Chinese men intermarried into the local populations, and together they formed mixed-race communities called the Peranakan Chinese or Straits Chinese.[9]

In Malaysia, the earliest variant of laksa is believed to have been introduced by the Peranakan Chinese in Malacca.[10] The name laksa is derived from the word spicy (辣) and grainy or sandy (沙) in the Min Chinese dialect, which denotes the spicy taste and the grainy texture (either from grinding onion, granules of fish or meat, or curdled coconut milk) of laksa, since the Peranakan Malay is a creole language that is heavily influenced by a dialect of Hokkien.

In Singapore, the dish is believed to have been created after interaction between the Peranakan Chinese with local Singaporean Malays.[11][8]

Another theory is that the word laksa is theorised to come from an ancient Persian word for "noodles".[9] According to Denys Lombard in the book Le carrefour Javanais. Essai d'histoire globale II (The Javanese Crossroads: Towards a Global History, 2005), one of the earliest record of the word laksa to describe noodles was found in the Javanese Biluluk inscription dated from 1391 of Majapahit era that mentions the word hanglaksa. Hanglaksa in Kawi means "vermicelli maker".[12] In Sanskrit, laksa means "one hundred thousand", referring to numerous strands of the vermicelli. The term laksa, or lakhshah, is also believed to have come from Persian or Hindi, which refer to a kind of vermicelli.[12]

In traditional Sundanese community of Baduy in Banten province, there is a harvest ceremony involving the making of laksa, called ngalaksa ceremony. Ngalaksa is a Sundanese traditional harvest thanksgiving ceremony, in which a traditional noodle-like laksa dish made of rice flour is prepared and consumed communally.[13] In old Sundanese language the term laksa also means "noodle", which is the same meaning as in Javanese Kawi counterpart.

In Indonesia, the dish is believed to have been born from the mixing of the cultures and cooking practices of local people and Chinese immigrants.[14] Historians believe laksa is a dish that was born from actual intermarriage.[8] In early coastal pecinan (Chinese settlement) in maritime Southeast Asia, it was only Chinese men that ventured abroad out from China to trade. When settling down in the new town, these Chinese traders and sailors set out to find local wives, and these women began incorporating local spices and coconut milk into Chinese noodle soup served to their husbands. This creates the hybrid Chinese-local (Malay or Javanese) culture called Peranakan culture.[8][15] As Peranakan Chinese communities have blended their ancestors' culture with local culture, Peranakan communities in different places now demonstrate diversity according to the local flavour.[16]

## Ingredients

[edit]

A wide variety of laksa exists in Southeast Asia, with regional and vendor-specific differences. Laksa can be broadly categorized by its two main ingredients: noodles and soup. Most preparations of laksa are garnished with herbs. Two of the most widely used herbs are mint and Vietnamese coriander, known in Malay as daun kesum or by its colloquial name daun laksa "laksa leaf". Another popular garnish used for many laksa recipes is the unopened flower bud of the torch ginger, usually sliced or shredded.

### Noodles

[edit]

Laksa Johor is notable for its use of cooked spaghetti.

Thick rice noodles, also known as "laksa noodles" are most commonly used, although thin rice vermicelli (米粉 "bee hoon") are also common. Some laksa variants might use fresh rice noodles handmade from scratch, other types of noodles; Johor laksa for example uses wheat-based spaghetti,[17] while Kelantanese laksam is served with wide strips of rice noodle rolls similar in texture to shahe fen.

### Soup

[edit]

The type of Laksa is generally based upon the soup base employed in its recipe; either rich and savoury coconut milk, fresh and sour asam (tamarind, tamarind slice), or a combination of those two.

Coconut milk adds a distinctive richness or lemak quality to laksa broth.

Laksa with a rich and strongly spiced coconut gravy is typically described in Malaysia and Singapore as Laksa Lemak or Nyonya Laksa (Laksa Nyonya). Lemak is a Malay culinary description that specifically refers to the presence of coconut milk which adds a distinctive richness to a dish, whereas Nyonya alludes to the dish's Peranakan origins and the role of women in Peranakan cuisine. "Laksa" is also an alternate name used for curry mee, a similar coconut soup noodle dish widely popular within the region which is sometimes known as curry laksa.[2] The most common toppings for the various versions of coconut soup laksa include eggs, deep-fried tofu, beansprouts, and herbs, with a spoonful of sambal chilli paste on the side as a relish.

The Malay word asam refers to any ingredient that makes a dish taste sour (e.g. tamarind (Malay: Asam Jawa) or tamarind slice (Malay: Asam Gelugor), which comes from a different tree despite its name). The main ingredients for tamarind-based laksa typically include shredded fish, normally mackerel (ikan kembung), and finely sliced vegetables including cucumber, onions, red chillies, pineapple, mint leaves, laksa leaves, and shredded torch ginger flower. Preparations for tamarind-based laksa usually produce tangy, spicy, sour flavours. This type of Laksa is normally served with either thick rice noodles ("laksa") or thin rice noodles ("mee hoon") and topped off with otak udang or hae ko (Penang Hokkien: 蝦膏; hêe-ko), a thick sweet shrimp paste.[2]

In Indonesia, most laksa variants are coconut milk-based soups. Common spices include turmeric, coriander, candlenut, lemongrass, garlic, shallot, and pepper cooked in coconut milk. Widely available daun kemangi (lemon basil leaf) is commonly used instead of daun kesum commonly used in Malaysia and Singapore. Thin rice vermicelli ("bee hoon") is most commonly used, instead of thick rice noodle ("laksa"). Some recipes might even add slices of ketupat or lontong rice cake.[18]

## Regional variations

[edit]

### Singapore

[edit]

A typical bowl of Katong Laksa in Singapore

* Katong Laksa (Chinese: 加东叻沙; Laksa Katong), from the Singaporean residential neighbourhood of Katong, is a variant of Singapore-style Laksa Lemak or Singapore Laksa (Chinese: 新加坡叻沙; Laksa Singapura). The noodles in Katong Laksa are normally cut into smaller pieces so that the entire dish can be eaten with a spoon alone, without chopsticks or a fork. Another hallmark feature of this laksa is the gravy thickened not just with coconut milk but ground dried shrimp, which gives the soup its characteristic "sandy" texture.
* Siglap Laksa (Laksa Siglap) from the neighbourhood of Kampung Siglap resembles Johor laksa but it is eaten with laksa noodles instead of spaghetti. The laksa is accompanied by cucumber, bean sprouts, laksa leaves and a dollop of sambal.[19]

### Indonesia

[edit]

Banjar Laksa, a specialty of Banjarmasin Betawi Laksa served with emping cracker Lakso, a specialty of Palembang Laksa Tangerang, a specialty of Tangerang

* Baduy Laksa (Laksa Baduy) possibly is one of the oldest and the most traditional laksa variant in Indonesia. Unlike commonly known laksa recipes as a spicy noodle soup dish, laksa baduy's form is more akin to lontong and lepet rice cake. Laksa baduy is a type of traditional food in a form of wide noodles similar to kwetiau made from rice flour. The rice flour dough is boiled in water spiced with papagan combrang (kecombrang or torch ginger), then made into noodles. Baduy laksa is wrapped in congkok leaf (Molineria capitulata leaf) or in upih (betel nut stems).[20] Laksa baduy is treated as a traditional dish prerequisite for ngalaksa ceremony conducted by Baduy people, thus not widely available nor commonly sold.[21]
* Banjar Laksa (Laksa Banjar) is a laksa variant from Indonesian city of Banjarmasin that has snakehead (ikan haruan) as one of its ingredients. Similar to Palembang Lakso, instead of rice noodle or vermicelli, Banjar Laksa uses steamed noodle-like balls, made from rice flour paste, served in a thick yellowish soup made from coconut milk, ground spices, and snakehead fish broth. Sprinkles of fried shallots (bawang goreng) and hard-boiled duck egg might also be added.[22]
* Betawi Laksa (Laksa Betawi) is a laksa variant from Jakarta, Indonesia,[23] is similar to Bogor Laksa. However, Betawi Laksa is accompanied with basil leaves, chives, rice vermicelli, and perkedel. The thick yellowish coconut milk based soup contains ground (dried shrimp) to give it unique taste.[24]
* Bogor Laksa (Laksa Bogor) is perhaps the most famous laksa variant in Indonesia from Bogor, West Java. The thick yellowish coconut milk-based soup is a mixture of shallot, garlic, candlenut, turmeric, coriander, lemongrass and salt. It has a distinct earthy and nutty flavour acquired from oncom (orange-coloured fermented beans cake, similar to tempe but made of different type of fungi mixed with soy pulp) and is served with ketupat as well as sambal cuka (ground chilli in vinegar).[25][26]
* Cibinong Laksa (Laksa Cibinong) from Cibinong, a town between Bogor and Jakarta is similar to Bogor Laksa, however no oncom is added. The soup is a mixture of spices in coconut milk and it is served with bean sprout, rice vermicelli, hard-boiled eggs, cooked shredded chicken, fried shallots, and Indonesian lemon-basil leaves.[27]
* Lakse Kuah is a specialty of Indonesian island of Natuna, is similar to Terengganu Laksa Kuah Merah. The dish consists of noodles made of sago and mashed tongkol flesh and served in spicy coconut milk gravy made of the spice mixture. Lakse Kuah is usually served with sambal terasi and daun salam.[28]
* Laksa Tambelan from the Indonesian islands of Tambelan uses flaked sauteed ikan tongkol asap instead of fresh fish. The dish consists of sagoo noodles, that is served in spicy coconut-based stock made of kerisik (sauteed grated coconut, pounded or blended into paste).[29]
* Laksa Tangerang is a laksa variant from Tangerang, Indonesia. The main ingredients of Tangerang Laksa are chicken stock, mung beans, potatoes and chives.[16] Tangerang Laksa consists of handmade noodles from the flour of boiled white rice and a thick yellow gravy similar to Bogor Laksa. Additionally, grated coconut and green beans are also added to give a sweet taste effect.[30] Tangerang Laksa is valued for a balanced consistency of its coconut milk soup, which is not too thick or too watery.[16]
* Palembang Laksan (Laksan Palembang) is a specialty of Indonesian city of Palembang. It consists of sliced fishcake that is served in coconut milk-shrimp broth based soup, sprinkled with fried shallots.[31]
* Palembang Celimpungan (Celimpungan Palembang) is also a specialty of Palembang. The dish consists of a gravy similar to Laksan with a ball or oval-shaped fishcakes.[32]
* Palembang Burgo (Burgo Palembang) is a laksa variant from Palembang. Burgo itself refers to its filling, made from rice flour and sago flour that is processed to resemble a thin omelette. The broth is pale white, made from coconut milk and various spices. It is usually accompanied with fish sauce, boiled eggs, and fried onions.[32]
* Palembang Lakso (Lakso Palembang) is a laksa variant from Palembang. Unlike Laksan, Lakso consists of noodle-like steamed sago paste but served in Burgo-like coconut milk soup with only an addition of turmeric and sprinkled with fried shallots.[33]

### Malaysia

[edit]

A bowl of Penang Laksa from the Air Itam area. A typical bowl of curry laksa in Kuala Lumpur Laksa Sarawak, a specialty of Kuching Laksam, a variant dish found in the northeastern states of Malaysia and Southern Thailand Laksa Kelantan, a specialty of Kelantanese cuisine

* Penang Laksa (Laksa Pulau Pinang), also known as Asam Laksa, a specialty of the Malaysian island of Penang. The soup is made with mackerel and its main distinguishing feature is the asam or tamarind which gives the soup a sour and appetizing taste. The fish is poached and then flaked. Other ingredients that give Penang Laksa its distinctive flavour include mint, pineapple slices and otak udang.
* Kedah Laksa (Laksa Kedah) is similar to Penang Laksa. The soup is usually made with eel instead of mackerel and quite differs, by the use of asam Gelugur instead of asam Jawa that is commonly used in Penang Laksa. As the main rice-producing state in Malaysia, Kedah Laksa uses rice flour to make laksa noodles. Sliced boiled eggs are usually added to the dish.[34]
* Laksa Ikan Sekoq (Laksa Ikan Seekor) has the same base as Kedah Laksa but is served with a whole fish instead of chunks of fish meat.[35]
* Teluk Kechai Laksa (Laksa Teluk Kechai) has the same base as Kedah Laksa but is served with a dollop of coconut sambal.[36]
* Perlis Laksa (Laksa Perlis) is very similar to Kedah Laksa. Perlis Laksa gravy is quite concentrated because each ingredient such as mackerel, selayang fish, touch ginger and laksa leaf are blended together. The quantity of fish used is also more than laksa in other states. The broth is brighter and not reddish (i.e. chilli red) like Kedah Laksa.[37]
* Ipoh Laksa (Laksa Ipoh), a specialty of the Malaysian city of Ipoh, is similar to Penang Laksa but has a sourer rather than sweet taste, and contains prawn paste. The garnishes used in Ipoh Laksa can differ slightly from those used in Penang Laksa.
* Kuala Kangsar Laksa (Laksa Kuala Kangsar), also known as Perak Laksa (Laksa Perak), consists of handmade wheat noodles and light broth. The soup is rather lighter than the Penang laksa and Kedah Laksa and very different from Ipoh Laksa especially in terms of presentation, taste, and smell.[38]
* Sarang Burung Laksa (Laksa Sarang Burung) has the same base as Kuala Kangsar Laksa but served with a 'nest' made from fried eggs placed on top of laksa.[39]
* Pangkor Mee Laksa (Laksa Mi Pangkor), a specialty of the Malaysian island of Pangkor and the surrounding mainland area of Perak. It consists of specialty-made white noodle that is topped with clear seafood-based soup of either fish, crab, squid or shrimp that was boiled with dried tamarind apples and salt. Sambal and sautéed vegetables such as long beans and carrots are also added to the laksa. The dish is a must-have during festive seasons.[40][41][42]
* Curry Laksa in Selangor and Kuala Lumpur, or the Klang Valley region, includes deep-fried tofu, cockles, long beans and mint as signature ingredients. It is typically served with yellow alkalised egg noodles ("mee") and/or rice vermicelli ("bee hoon").[43][2]
* Sarawak Laksa (Laksa Sarawak) comes from the Malaysian state of Sarawak. Its uniqueness lies in the spices mixes that are not found in laksa dishes in other states. In addition to those spices, the basic ingredients of Sarawak Laksa are rice vermicelli, chicken, fried tofu, omelette, bean sprouts, black mushrooms, shrimp, boiled eggs and musk. The broth is made from a mixture of sambal belacan, coconut milk, tamarind juice, garlic, galangal and lemongrass. Famous celebrity chef Anthony Bourdain named Sarawak Laksa as 'Breakfast of the Gods'.[44]
* Laksam, also known in Thailand as Lasae (Thai: ละแซ),[45] is made with thick flat white rice flour noodles served with a rich, full-bodied white gravy of boiled fish and coconut milk. A specialty of the northeastern Malaysian states of Kelantan and Terengganu, Laksam is traditionally eaten with hands rather than with utensils due to the gravy's thick consistency.[46]
* Siamese Laksa (Laksa Siam) is similar to Penang Laksa with basically the same ingredient but more creamy and less tangy soup due to the addition of coconut milk and different varieties of herbs. Siamese Laksa like most other Curry Laksa, its spice paste need to be sauteed to bring out its fragrance, a step that does not exists while preparing Penang Laksa.[47][48]
* Johor Laksa (Laksa Johor) from Johor state in southern Malaysia resembles Penang Laksa but differed greatly because it is eaten with spaghetti and the broth are made of grilled wolf herring (parang), concentrated coconut milk, onion and spices. The uniqueness of Johor Laksa lies in the use of spaghetti and the concentration of its gravy. Johor Laksa is usually served during the festive season and special occasions. Once upon a time, the people of Johor used their hands to eat this dish because it was said to be tastier.[2][17]
* Kelantan Laksa (Laksa Kelantan), from Kelantan state in northeastern Malaysia, is similar to Laksam, but instead of the thick Laksam noodles, Kelantan Laksa uses the same laksa noodles as Penang Laksa. It is served with ulam, belacan and a pinch of salt, and slightly sweeter as it contains palm sugar.[49]
* Terengganu Laksa Kuah Putih (Laksa Terengganu Kuah Putih) is the easiest laksa recipe that is famous among people from the Malaysian state of Terengganu. Laksa Kuah Putih gets its name from the coconut milk's thick white creamy gravy. The main ingredient of Laksa Kuah Putih is mackerel that are boiled and minced. The gravy is made by mixing coconut milk with hot water and usually without cooking it. The broth then mixed with black pepper, onion and minced fish and served by adding ulam (raw vegetables) and blended chilli on the side.[50]
* Terengganu Laksa Kuah Merah (Laksa Terengganu Kuah Merah) is similar to Johor Laksa. The gravy is prepared with spices and resembles Johor Laksa gravy. Laksa Kuah Merah is also served with laksa noodles and ulam on the side, similar to Laksa Kuah Putih.[51]
* Pahang Laksa (Laksa Pahang) from the Malaysian state of Pahang is similar to Laksa Terengganu Kuah Merah but with the uses of salted fish, coriander, fennel, cumin instead of the complex spice mix uses in Laksa Terengganu Kuah Merah.[51]
* Island Laksa Kuah Lemak (Laksa Pulau Kuah Lemak), a specialty of the islands off the east coast of Johor, Malaysia, and the surrounding mainland area. The soup resembles Laksa Terengganu Kuah Putih but with the use of smoked fish instead of fresh fish.[52]
* Island Laksa Kuah Kari (Laksa Pulau Kuah Kari), a specialty of the islands off the east coast of Johor, Malaysia, and the surrounding mainland area. The soup resembles Laksa Terengganu Kuah Merah but with the use of smoked fish instead of fresh fish.[52]
* Kerabu Laksa is a salad dish that uses the elements of laksa such as Torch ginger, cucumber, mint, pineapple, onions, and chillies. The recipe has its origin in the Peranakan community in Terengganu.[53]
* Fried Laksa (Laksa Goreng) is a modern adaptation of soupy laksa. The laksa noodles is fried with laksa gravy, similar to mee goreng and bihun goreng.[54]

#### Summary table

[edit]

The general differences between types of laksa in Malaysia; Sarawak Laksa, Nyonya Laksa, Curry Laksa, Laksa Kuah Merah, Laksa Kuah Putih and Asam Laksa are as follows:

Ingredients  | Sarawak Laksa[55] | Nyonya Laksa
(Malacca version)[56] | Curry Laksa (Klang Valley version)[57] | Laksa Kuah Merah (Terengganu version) | Laksa Kuah Putih (Terengganu version)[58] | Asam Laksa (Penang version)[59]

|
|
|
|
|
|

Coconut milk | Used | Used | Used | Used | Used | Not used
Curry powder | Not used | Not used | Used | Used | Not used | Not used
Bean curd puff | Not used | Used | Used | Not used | Not used | Not used
Egg | Omelette | Hard-boiled egg | Hard-boiled egg | Not used | Not used | Not used
Topping (Vegetables) | Bean sprouts, and coriander or finely-chopped laksa leaf | Bean sprouts and cucumber | Bean sprouts and long beans | Bean sprouts, long beans and other ulam | Bean sprouts, long beans and other ulam | torch ginger, cucumber, mint, pineapple, onions, and chillies
Topping (Protein) | Shrimps and shredded chicken | Shrimps | Fish stick, shrimps, cockles | None | None | Shredded fish
Noodles | Vermicelli only | Laksa noodles, vermicelli or yellow noodles | Laksa noodles, vermicelli or yellow noodles | Laksa noodles only | Laksa noodles only | Laksa noodles only
Broth | Chicken and shrimp-based | Shrimp-based | Shrimp-based | Fish-based | Fish-based | Fish-based
Condiment | Sambal belacan and Calamansi | Sambal belacan | None | Sambal belacan | Sambal belacan | Otak udang
Laksa variants of similar type |

(none)

* Katong Laksa

* Curry Mee

* Siamese Laksa
* Johor Laksa
* Siglap Laksa
* Pahang Laksa
* Laksa Pulau Kuah Kari

* Laksa Kelantan
* Laksam
* Laksa Pulau Kuah Lemak

* Kedah Laksa
* Laksa Ikan Sekoq
* Teluk Kechai Laksa
* Perlis Laksa
* Ipoh Laksa
* Kuala Kangsar Laksa
* Sarang Burung Laksa
* Pangkor Mee Laksa

## Popularity

[edit]

Several laksa variants have gained popularity in Malaysia, Singapore, and Indonesia; and subsequently international recognition. In July 2011, CNN Travel ranked Penang Asam Laksa seventh out of the 50 most delicious foods in the world.[60] A later online poll by 35,000 participants, published by CNN in September 2011, ranked it at number 26th.[61] Singaporean-style Laksa on the other hand ranked on CNN "World's 50 best foods" at number 44th.[61][62] In 2018, the Kuala Lumpur variant has been named the second-best food experience in the world on Lonely Planet's Ultimate Eat list.[63]

In Indonesia, laksa is a traditional comfort food; the spicy warm noodle soup is much appreciated on cold, rainy days. However, its popularity is somewhat overshadowed by soto, a similar hearty warm soup dish, which is often consumed with rice instead of noodles. In modern households, it is common practice to mix and match laksa recipes; if traditional laksa noodle are not available, Japanese udon noodles might be used instead.[64]

Laksa is a popular dish in Australia. First appearing on the menus of eateries in cities like Adelaide in the 1970s, the coconut soup laksa variant is considered to have been normalized as one of Australia's 'borrowed' foodways since the 2010s.[65] In Darwin, laksa is commonly found in local markets. The Darwin International Laksa Festival was first held in November 2019.[66] Alongside the noodle soup dish, variants include laksa ice cream, laksa chocolate, laksa pies and laksa dumplings.[67]

## Malaysian Tourism Board controversy

[edit]

In 2009, as part of a national food branding exercise, Malaysian Minister of Tourism Ng Yen Yen attempted to claim ownership for regional dishes such as Laksa, Hainanese chicken rice, and bak kut teh, and she claimed others have “hijacked their dishes”. This led to discontent with regional neighbours such as Singapore and Indonesia.[68][69][70] Ng later clarified she was misquoted on her intention to patent the foods, and that a study on the origins of the foods would be conducted “and an apology conveyed if it was wrongly claimed.” To date, the results of the study have never been made public.[71]

## See also

[edit]

* Food portal
* Indonesia portal
* Malaysia portal
* Singapore portal

* Mie Aceh, spicy noodle dish from Aceh
* Mie celor, savoury noodle dish from Palembang
* Soto mie, an Indonesian noodle soup dish
* Mohinga, a Burmese fish noodle soup
* Ohn no khao swè, Burmese version of coconut chicken noodle soup
* Khanom chin nam ya, a Central Thai noodle dish
* Khao soi, a northern Thai noodle dish
* Khow suey, a noodle dish originally from the Shan state in Burma
* Khao poon, a dish in Laos also known as Lao laksa
* Rice noodles

## References

[edit]

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30. ^ "Laksa Tangerang" (in Indonesian). Femina. Archived from the original on 18 July 2015. Retrieved 8 June 2015.
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40. ^ "Visit not complete without a taste of laksa mi Pangkor". 29 January 2020. Archived from the original on 6 March 2021. Retrieved 30 December 2020.
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42. ^ "Laksa mi jadi 'signature' unik Pulau Pangkor". 28 January 2020. Archived from the original on 28 October 2021. Retrieved 30 December 2020.
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44. ^ "Best Sarawak Laksa in Kuching". The Malaysian Insider. 29 April 2015. Archived from the original on 8 August 2015. Retrieved 7 June 2015.
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48. ^ "BAKE WITH PAWS: Penang Siamese Laksa (Laksa Lemak)". Archived from the original on 26 January 2021. Retrieved 16 January 2021.
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50. ^ "The 9 Different Must Try Laksa in Malaysia". 26 August 2017. Archived from the original on 26 August 2017. Retrieved 23 June 2022.
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56. ^ "Laksa Nyonya | Kuali". www.kuali.com. Retrieved 6 February 2021.
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58. ^ "Terengganu Laksa | Kuali". www.kuali.com. Archived from the original on 5 December 2020. Retrieved 6 February 2021.
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62. ^ "Laksa".
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## External links

[edit]

Wikimedia Commons has media related to Laksa.

* Article on Penang Laksa from Tourism Penang[usurped]
* Article on Sarawak Laksa[usurped]
* Article on Sarawak Laksa in Kuala Lumpur
* Best Laksa recommended by local chefs in Singapore

### Recipes

[edit]

* Laksa recipes from BBC
* Laksa recipe from the Australian Broadcasting Corporation
* Gluten Free Chicken Laksa Recipe

* v
* t
* e

Indonesian cuisine

Dishes|

| Common
Indonesian
dishes|

* Abon
* Acar
* Ayam bakar
* Ayam goreng
* Ayam kecap
* Ayam kodok
* Bakmi
* Bakpau
* Bakso
* Bakwan
* Bihun goreng
* Bubur ayam
* Bubur kacang hijau
* Bubur ketan hitam
* Bubur sumsum
* Gado-gado
* Gorengan
* Gulai
* Ikan asin
* Ikan bakar
* Ikan goreng
* Jagung rebus
* Kacang rebus
* Kari
* Kari ayam
* Kari domba
* Kari kambing
* Kari udang
* Kuaci
* Ketupat
* Laksa
* Lontong
* Macaroni schotel
* Martabak
* Mi bakso
* Mi goreng
* Mi kuah
* Nasi campur
* Nasi goreng
* Nasi kari
* Nasi kuning
* Nasi bakar
* Otak-otak
* Panekuk
* Pastel tutup
* Perkedel
* Perkedel jagung
* Pindang
* Rendang
* Rijsttafel
* Roti bakar
* Roti bolen
* Roti meses
* Rujak
* Sambal
* Sambal goreng udang
* Satay
* Sayur bayam
* Sayur sop
* Semur
* Serundeng
* Sop buntut
* Soto
* Soto ayam
* Soto mi
* Sup ayam
* Sup ercis
* Sup makaroni
* Sup wortel
* Tahu
* Tahu goreng
* Telur asin
* Telur pindang
* Tempeh
* Tumis kangkung
* Tumpeng

|

Acehnese|

* Ayam Tangkap
* Bhoi
* Kanji asyura
* Keukarah
* Keumamah
* Meuseukat
* Mi aceh
* Mi caluk
* Nasi gurih
* Roti Jala
* Sate matang
* Sie Reuboh

Arab|

* Asida
* Fahsa
* Falafel
* Hummus
* Kofta
* Manakish
* Katayef
* Nasi kabsah
* Nasi mandi
* Maamoul
* Marak
* Murtabak
* Roti maryam
* Roti pita
* Saltah
* Shawarma
* Tabbouleh
* Tharid

Balinese|

* Babi guling
* Betutu
* Be urutan
* Iga babi
* Laklak
* Lawar
* Matah
* Nasi bali
* Nasi jinggo
* Pai susu
* Rawon babi
* Rujak kuah pindang
* Sate babi
* Sate lilit
* Soto babi
* Tipat cantok

Banjarese|

* Bingka
* Laksa banjar
* Pekasam
* Soto banjar

Batak|

* Arsik
* Babi panggang Karo
* Dali ni horbo
* Dengke mas na niura
* Itak gurgur
* Lampet
* Manuk napinadar
* Mi gomak
* Na tinombur
* Ombusombus
* Pagit-pagit
* Pohulpohul
* Saksang
* Sasagun
* Sate kerang
* Tipatipa
* Tuktuk

Betawi|

* Asinan betawi
* Bubur cha cha
* Kerak telor
* Ketoprak
* Ketupat sayur
* Laksa betawi
* Lontong sayur
* Mi kangkung
* Nasi goreng kambing
* Nasi kebuli
* Nasi uduk
* Nasi ulam
* Pindang
* Roti buaya
* Roti gambang
* Rujak juhi
* Sate taichan
* Sayur asem
* Semur jengkol
* Soto betawi
* Soto kaki
* Soto tangkar
* Sup kambing

Buginese and
Makassar|

* Ayam goreng Sulawesi
* Burasa
* Coto makassar
* Dangke
* Jalangkote
* Kaledo
* Kapurung
* Konro
* Mi kering
* Pallubasa
* Sop saudara

Chinese|

* Babi hong
* Babi kecap
* Bak kut teh
* Bakkwa
* Bakwan
* Banmian
* Bihun goreng
* Cakwe
* Cap cai
* Chai tow kway
* Char kway teow
* Cha sio
* Fu yung hai
* Fish ball
* Haisom cah
* Ifumi
* Kembang tahu
* Kepiting saus tiram
* Kuaci
* Kwetiau ayam
* Kwetiau goreng
* Kwetiau siram sapi
* Lapchiong
* Locupan
* Lontong cap go meh
* Lumpia
* Mi ayam
* Mi lor
* Mi pangsit
* Mi tarik
* Mun tahu
* Nasi ayam hainan
* Nasi bebek
* Nasi campur
* Nasi tim
* Ngo hiang
* Pangsit
* Popiah
* Rujak shanghai
* Sapo tahu
* Sate babi
* Sekba
* Siomay
* Soto
* Sup hisit
* Sup sarang burung
* Swikee
* Tahu sumedang
* Tauge ayam
* Tee long pan
* Telur pitan
* Telur teh
* Tong sui
* Yong tau fu
* Yusheng

Cirebonese|

* Empal gentong
* Docang
* Kue gapit
* Mi koclok
* Nasi jamblang
* Nasi lengko
* Tahu gejrot

Gorontalese|

* Binte biluhuta
* Sate Tuna
* Ayam iloni
* Sagela
* Ilahe
* Bilentango
* Sate Balanga
* Ilabulo
* Nasi kuning cakalang
* Buburu
* Bubur sagela
* Nasi goreng sagela
* Tabu Moitomo
* Ikan iloni
* Pilitode

Indian|

* Appam
* Ayam mentega
* Ayam tandori
* Chapati
* Chutney
* Dosa
* Idli
* Laddu
* Kari kambing
* Kari kepala ikan
* Korma
* Modak
* Naan
* Nasi biryani
* Pakora
* Puttu
* Raita
* Roti canai
* Satti Sorru
* Sambar
* Samosa
* Satti Sorru

Indo|

* Ayam kodok
* Babi panggang
* Bitterballen
* Erwtensoep
* Hutspot
* Makaroni schotel
* Oliebol
* Ontbijtkoek
* Pannenkoek
* Poffertjes
* Shepherd's pie
* Spekkoek

Javanese|

* Apem
* Arem-arem
* Ayam bumbu rujak
* Ayam geprek
* Ayam goreng kalasan
* Ayam penyet
* Bakso
* Bakpia
* Bakpia pathok
* Botok
* Brongkos
* Buntil
* Gudeg
* Iga penyet
* Kamir
* Kelan antep
* Krechek
* Kuluban
* Lepet
* Lontong balap
* Lontong dekem
* Lontong kupang
* Lumpia
* Lumpia goreng
* Lumpia semarang
* Sumpia
* Mendoan
* Mi bakso
* Mi goreng
* Mi jawa
* Mi rebus
* Nasi ambeng
* Nasi bebek
* Nasi bogana
* Nasi empal
* Nasi gandul
* Nasi goreng
* Nasi goreng jawa
* Nasi kare
* Nasi kucing
* Nasi liwet
* Nasi megono
* Nasi pecel
* Nasi tempong
* Opor
* Opor ayam
* Pecel
* Pecel ayam
* Pecel lele
* Rambak petis
* Rawon
* Roti ganjel rel
* Roti konde
* Rujak cingur
* Rujak soto
* Sambal ulek
* Sate ambal
* Sate blora
* Sate kambing
* Sate hati
* Sate kelinci
* Sate kikil
* Sate klatak
* Sate madura
* Sate ponorogo
* Sate tegal
* Sate udang
* Sayur lodeh
* Selat solo
* Serundeng
* Soto babat
* Soto ceker
* Tahu campur
* Telur pindang
* Tempe bacem
* Tempe goreng
* Tempe mendoan
* Timlo
* Tongseng
* Trancam
* Tumpeng
* Urap

Madurese|

* Rujak
* Rujak cingur
* Sate madura
* Serundeng
* Soto madura

Malay|

* Amplang
* Ayam goreng
* Ayam pansuh
* Bubur cha cha
* Bubur pedas
* Cincalok
* Epok-epok
* Gulai
* Ikan bakar
* Ikan patin
* Kangkung belacan
* Kari
* Kemplang
* Laksa
* Mi kari
* Mi rebus
* Nasi berlauk
* Nasi briyani
* Nasi dagang
* Nasi goreng
* Nasi goreng pattaya
* Nasi lemak
* Nasi minyak
* Otak-otak
* Pekasam
* Pulut
* Roti canai
* Roti jala
* Roti john
* Roti tisu
* Sayur lodeh
* Siput gonggong
* Soto
* Sup kambing
* Tahu goreng
* Tempoyak
* Ulam

Minahasan|

* Ayam rica-rica
* Brenebon
* Cakalang fufu
* Dabu-dabu
* Klappertaart
* Mi cakalang
* Nasi kuning
* Panada
* Paniki
* Rica-rica
* Rintek wuuk
* Tinorangsak
* Tinutuan
* Woku

Minangkabau|

* Asam pedas
* Ayam pop
* Balado
* Daun ubi tumbuk
* Dendeng
* Gulai
* Gulai ayam
* Gulai kambing
* Gulai otak
* Kalio
* Kepiting saus padang
* Keripik sanjai
* Lemang
* Lontong gulai pakis
* Nasi kapau
* Nasi kari
* Nasi padang
* Palai bada
* Rendang
* Sambal lada muda
* Sate padang
* Soto padang
* Udang balado

Moluccan
and Papuan|

* Asida
* Babi bakar
* Bibingka
* Colo-colo
* Papeda
* Puding sagu
* Sagu
* Soto ambon

Palembang|

* Burgo
* Gulai
* Kemplang
* Laksan
* Lakso
* Mi celor
* Nasi minyak
* Otak-otak
* Pempek
* Pindang
* Tekwan
* Tempoyak ikan patin

Peranakan|

* Bubur cha cha
* Cincalok
* Laksa
* Pai ti
* Swikee

Sasak|

* Ayam taliwang
* Plecing kangkung
* Sate ampet
* Sate belut
* Sate pusut

Sundanese|

* Asinan bogor
* Batagor
* Empal gepuk
* Karedok
* Kupat tahu
* Laksa bogor
* Laksa tangerang
* Lalab
* Mi kocok
* Nasi timbel
* Nasi tutug oncom
* Oncom
* Pepes
* Rujak tumbuk
* Sate bandeng
* Sate maranggi
* Sayur asem
* Seblak
* Soto bandung
* Tauge goreng
* Uli bakar

Timorese|

* Feijoada
* Ikan bakar
* Katemak
* Pastel de nata
* Se'i

Snacks|

| Krupuk|

* Amplang
* Emping
* Kemplang
* Krupuk
* Krupuk ikan
* Krupuk kulit
* Krupuk udang
* Kripik
* Kripik sanjai
* Rempeyek
* Rengginang

|

Kue|

* Agar-agar
* Apam
* Ape
* Arem-arem
* Asida
* Bagea
* Bahulu
* Bakcang
* Bakpau
* Bakpia
* Bakpia pathok
* Bangkit
* Bibingka
* Bika ambon
* Bingka
* Bitterballen
* Bolen
* Bolu gulung
* Bolu kukus
* Bolu pandan
* Bugis
* Meuseukat
* Bulan
* Busa
* Cakwe
* Cilok
* Clorot
* Cubit
* Cucur
* Dadar gulung
* Dodol
* Donat jawa
* Donat kentang
* Gapit
* Geplak
* Gethuk
* Jalangkote
* Jemput-jemput
* Kaak
* Kaasstengels
* Kamir
* Karipap
* Kembang goyang
* Keranjang
* Klappertaart
* Klepon
* Kochi
* Kroket
* Ku
* Kukis jagung
* Laddu
* Laklak
* Lapis
* Lapis legit
* Leker
* Lemper
* Lidah kucing
* Lumpia
* Lumpia goreng
* Lumpia semarang
* Sumpia
* Lupis
* Madumongso
* Makmur
* Martabak
* Mangkok
* Mochi
* Modak
* Nagasari
* Nastar
* Ombusombus
* Onde-onde
* Pai susu
* Pai ti
* Panada
* Pancong
* Pastel
* Pastel de nata
* Pinyaram
* Pisang cokelat
* Pisang goreng
* Poffertjes
* Popiah
* Pukis
* Putri salju
* Putu
* Putu mangkok
* Putu mayang
* Rangi
* Rempah udang
* Risoles
* Samosa
* Satu
* Semar mendem
* Semprit
* Semprong
* Serabi
* Seri muka
* Sus
* Spekulaas
* Stroopwafel
* Talam
* Tapai
* Timphan
* Terang bulan
* Untir-untir
* Wajik
* Wingko

Beverages|

| Alcoholic|

* Arak
* Beer
* Brem
* Cap tikus
* Ciu
* Lapen
* Saguer
* Sopi
* Tuak

|

Non-alcoholic|

* Adon-adon coro
* Angsle
* Bajigur
* Bandrek
* Bir jawa
* Bir kocok
* Bir pletok
* Cendol
* Chocolate milk
* Cincau
* Dadiah
* Es asam jawa
* Es buah
* Es campur
* Es doger
* Es durian
* Es goyobod
* Es kelapa muda
* Es kopyor
* Es selendang mayang
* Es tebak
* Es tebu
* Es teler
* Hot chocolate
* Jahe telur
* Jamu
* Java coffee
* Kembang tahu
* Kopi aceh
* Kopi gayo
* Kopi luwak
* Kopi sanger
* Kopi susu
* Kopi tarik
* Kopi tiam
* Kopi tubruk
* Lahang
* Laksamana mengamuk
* Legen
* Milo
* Moke
* Ronde
* Sarsi
* Badak
* Indo saparelle
* Sekoteng
* Soda gembira
* Susu kedelai
* Sweet tea
* Teh botol
* Teh krisan
* Teh liang
* Teh poci
* Teh jahe
* Teh tarik
* Teh talua
* Wedang jahe
* Wedang uwuh

Bumbu|

| Spices|

* Adas manis
* Andaliman
* Asam jawa
* Bawang bombai
* Bawang merah
* Bawang perei
* Bawang putih
* Bunga lawang
* Bunga pala
* Cabai rawit
* Cabai merah
* Cengkih
* Daun bawang
* Daun jeruk
* Daun kari
* Daun kemangi
* Daun pandan
* Daun salam
* Jahe
* Jeruk purut
* Jeruk nipis
* Jintan
* Kapulaga
* Kayu manis
* Kecombrang
* Kencur
* Kemiri
* Ketumbar
* Keluak
* Kunyit
* Lengkuas
* Lada hitam
* Lada putih
* Lokio
* Pala
* Peterseli
* Seledri
* Serai
* Temu kunci
* Temu lawak

|

Seasonings
and condiments|

* Abon
* Acar
* Balado
* Bawang goreng
* Budu
* Coconut jam
* Cuka
* Dabu-dabu
* Hagelslag
* Kecap asin
* Kecap ikan
* Kecap inggris
* Kecap manis
* Kerisik
* Lalab
* Mayones
* Minyak samin
* Minyak wijen
* Minyak zaitun
* Moster
* Muisjes
* Nata de coco
* Peanut sauce
* Petis
* Petis ikan
* Rica-rica
* Sambal
* Sambal goreng teri
* Serundeng
* Saus tiram
* Saus tomat
* Tapai
* Tauco
* Tempoyak
* Terasi
* Tongcai
* Tuktuk
* Vlokken

Influences and
overseas dishes|

* Achat
* Asam pedas
* Ayam penyet
* Babi pangang
* Bami
* Bamischijf
* Begedil
* Biryani
* Bobotie
* Bobotok
* Boeber
* Dendeng
* Kalu dodol
* Koe'sister
* Lumpia
* Martabak
* Mie bangladesh
* Mie goreng
* Mie rebus
* Nasi ambeng
* Nasi goreng
* Nasi kuning
* Nasischijf
* Pechal
* Pisang goreng
* Rawon
* Rendang
* Rojak
* Roti canai
* Satay
* Sayur lodeh
* Serundeng
* Sosatie
* Soto
* Telur pindang
* Tempeh
* Tomato bredie

List articles|

* Indonesian beverages
* Indonesian condiments
* Indonesian desserts
* Indonesian dishes
* Indonesian noodles
* Indonesian snacks
* Indonesian soups

Related
topics|

* List of Indonesian dishes
* Alcohol in Indonesia
* Jamu
* Bumbu (seasoning)
* Street food of Indonesia
* Jajan pasar
* Sri Owen
* Nunuk Nuraini

* Category: Indonesian cuisine

* v
* t
* e

Malaysian cuisine by ethnicity

Common dishes|

| Malay|

* Asam pedas
* Ayam bakar
* Ayam goreng
* Ayam masak kicap
* Ayam masak merah
* Ayam penyet
* Bubur
* Bubur asyura
* Bubur ayam
* Bubur kacang hijau
* Bubur lambuk
* Bubur pedas
* Bubur pulut hitam
* Dendeng
* Gulai
* Ikan bakar
* Ikan goreng
* Kangkung belacan
* Ketupat
* Kway teow goreng
* Laksa
* Lemang
* Lontong
* Masak lemak lada api
* Mee bakso
* Mee bandung Muar
* Mee goreng
* Mee jawa
* Mee kari
* Mee rebus
* Mee siam
* Nasi ambeng
* Nasi campur
* Nasi dagang
* Nasi goreng
* American fried rice
* Nasi goreng pattaya
* Nasi kerabu
* Nasi kuning
* Nasi lemak
* Nasi minyak
* Nasi paprik
* Nasi tumpang
* Nasi ulam
* Otak-otak
* Pais
* Pecal
* Pekasam
* Pindang
* Pulot tartal
* Ramly burger
* Roti canai
* Roti Jala
* Rendang
* Rojak
* Rojak bandung
* Sayur lodeh
* Sata
* Satay
* Satay celup
* Serundeng
* Soto
* Soto ayam
* Mee soto
* Sup
* Soup kambing
* Sup tulang
* Tauhu goreng
* Telur pindang
* Tongmo
* Ulam

|

Chinese|

* Bakkwa
* Bak kut teh
* Banmian
* Bean sprouts chicken
* Beef kway teow
* Chai tow kway
* Char kway teow
* Char siu
* Chee cheong fun
* Chwee kueh
* Claypot chicken rice
* Curry Mee
* Duck rice
* Duck soup noodles
* Economy rice/Mixed rice
* Fish ball
* Fish head bee hoon
* Hae mee
* Heong Peng
* Hokkien mee
* Kolo mee
* Kway chap
* Kway Teow Th'ng
* Loh bak
* Lor mee
* Mee pok
* Oyster omelette
* Pan mee
* Pao
* Popiah
* Sar Hor Fun
* Lou Shee Fun
* Teochew Porridge
* Tong sui
* Wonton mee
* Tambun biscuit
* Yee Foo Mee
* Yong tau foo
* You char kway
* Yusheng
* Zongzi

Indian|

* Banana leaf rice
* Butter chicken
* Dalcha
* Puliyodarai
* Curd rice
* Chapati
* Fish molee
* Dosai
* Idli
* Laddu
* Mee goreng
* Maggi goreng
* Mee goreng mamak
* Mee rebus
* Mamak Rojak (Rojak Klang)
* Modak
* Murtabak
* Mutton curry
* Nasi biryani
* Nasi kandar
* Korma
* Pasembur
* Puri
* Putu mayam
* Roti canai
* Roti tissue
* Naan
* Sup kambing
* Satti Sorru
* Appam
* Payasam
* Upma
* Paniyaram
* Pongal
* Vadai
* Adhirasam
* Murukku
* Bajji
* Rasam
* Sambar
* Papadum
* Tandoori chicken

East Malaysian
(Sabah and Sarawak)|

* Ambuyat
* Bosou
* Hinava
* Linatan
* Linongot
* Manok pansoh
* Mee tauhu
* Midin
* Nasi kombos
* Nasi laru
* Nasik aruk
* Sinalau bakas
* Tonokon
* Tuhau
* Umai

Peranakan|

* Acar
* Asam laksa/Laksa lemak
* Buah keluak
* Bubur cha cha
* Cap cai
* Kerabu Bihun
* Perut Ikan
* Pie tee
* Pongteh
* Nyonya Bak Chang

Eurasian|

* Shepherd's pie
* Oxtail stew
* Chicken chop
* Devil's curry
* Semur

Snacks|

| Cake and pastries|

* Bahulu
* Batik cake
* Heong peng
* Roti bakar (Kaya toast)
* Sarawak layer cake

|

Keropok, crackers|

* Amplang
* Lekor
* Rempeyek
* Mee Siput Muar

Kuih|

* Apam balik
* Akok
* Bingka
* Borasa
* Cakoi
* Cincin
* Cucur
* Jemput-jemput
* Penyaram
* Pisang goreng
* Dodol
* Jala
* Jelurut
* Karipap
* Kelupis
* Kochi
* Gelang
* Kue kembang goyang
* Gulung
* Laddu
* Lapis
* Lidah
* Makmur
* Modak
* Mooncake
* Ondeh-ondeh
* Otokon
* Pais
* Red peach cake
* Red tortoise cake
* Pie tee
* Pulut inti
* Pulut panggang
* Puto
* Putu bambu/Putu bumbong
* Putu mangkuk/piring
* Qasidah
* Sapit/Gulong/Kapit
* Seri Muka
* Soon kueh
* Tat/Tae

Desserts|

* Lamban
* Punjung
* Roti tisu
* Sagu Gula Melaka
* Tapai
* Wajid

Drinks|

| Non-alcoholic|

* ABC
* Bandung
* Cendol
* Cheng tng
* Cincau
* Chrysanthemum tea
* Ginger tea
* Ipoh white coffee
* Kopi
* Janda pulang
* Milo
* Sarsi
* Soy milk
* Teh tarik

|

Alcoholic|

* Jaz
* Lihing
* Montoku
* Sikat
* Tapai
* Tuak

Condiments|

* Acar
* Kaya
* Sambal
* Belacan
* Budu
* Cincalok
* Tempoyak
* Taucu
* Tuhau

* Category: Malaysian cuisine
* List of Malaysian dishes

* v
* t
* e

Singaporean cuisine

Articles|

* Singaporean cuisine
* List of Singaporean dishes

Dishes|

| Noodle dishes|

* Banmian
* Beef kway teow
* Beef noodle soup
* Bee hoon goreng
* Char kway teow
* Crab bee hoon
* Fish soup bee hoon
* Hokkien mee
* Laksa
* Katong laksa
* Kway chap
* Kway teow goreng
* Mee bakso
* Mee goreng
* Mee rebus
* Mee pok
* Bak chor mee
* Mee siam
* Mee soto
* Satay bee hoon
* Vegetarian bee hoon

|

Rice dishes|

* Biryani
* Duck rice
* Hainanese chicken rice
* Hainanese curry rice
* Ketupat
* Nasi goreng
* Nasi kunyit
* Nasi lemak
* Nasi padang
* Nasi Rawon
* Teochew porridge

Other dishes|

* Assam pedas
* Ayam goreng
* Ayam penyet
* Bak kut teh
* Bakso
* Black pepper crab
* Chai tow kway
* Char siu
* Chilli crab
* Dendeng paru
* Fish head curry
* Fish ball
* Gudeg putih
* Gulai daun ubi
* Har cheong gai
* Kerisik
* Naan
* Oyster omelette
* Pecel lele
* Pig fallopian tubes
* Pig's organ soup
* Rojak bandung
* Roti john
* Roti prata
* Satay
* Sayur lodeh
* Serunding
* Sliced fish soup
* Soto
* Soto ayam
* Soup kambing
* Turtle soup

Snacks and
desserts|

* Ais kacang
* Apam balik
* Bubur cha cha
* Cendol
* Cheng tng
* Curry puff
* Ham chim peng
* Kaya toast (Roti bakar)
* Keropok
* Kueh
* Laddu
* Modak
* Red peach cake
* Soon kueh
* Otak-otak
* Pisang goreng
* Putugal
* Sugee cake
* Satti Sorru

Drinks|

* Bandung
* Kopi
* Milo
* Milo dinosaur
* Singapore Sling
* Teh tarik

* v
* t
* e

Street food

Foods|

* Acarajé
* Aloo chaat
* Aloo tikki
* Anticucho
* Apam balik
* Arancini
* Arepa
* Asinan
* Bagel
* Bakpau
* Bakso
* Balık ekmek
* Banana cue
* Bánh hỏi
* Bánh mì
* Bánh xèo
* Batagor
* Beef Pares
* Beguni
* Belgian waffle
* Beondegi
* Bhel puri
* Binaki
* Binatog
* Biryani
* Bourekas
* Bratwurst
* Brochette
* Bublik
* Bubur ayam
* Bun cha
* Bungeo-ppang
* Bunny chow
* Burrito
* Breakfast burrito
* Calzone
* Calamares
* Camote cue
* Cart noodle
* Chaat
* Chebureki
* Chiko Roll
* Chimichanga
* Chinese bhel
* Cockle (bivalve)
* Cōng yóu bǐng
* Covrigi
* Coxinha
* Crêpe
* Crescia
* Currywurst
* Dahi puri
* Dak-kkochi
* Dim sum
* Donkey burger
* Dosa
* Doubles
* Douhua
* Empanada
* Enchilada
* Esquites
* Falafel
* Farinata
* Fish ball
* Focaccia
* French fries
* French tacos
* Fried chicken (Korean, Taiwanese)
* Navajo frybread
* Galette-saucisse
* Ginanggang
* Gorengan
* Ghugni
* Gukhwappang
* Gyeranppang
* Gyro
* Haleem
* Hot dog
* Inihaw
* Isaw
* Idli
* Jambon
* Jhalmuri
* Jiaozi
* Kaassoufflé
* Kachori
* Kapsalon
* Kati roll
* Karantika
* Kebab
* Chapli kebab
* Doner kebab
* Kyinkyinga
* Shami kebab
* List of kebabs
* Kerak telor
* Ketoprak
* Khachapuri
* Khanom Tokyo
* Kikiam
* Knish
* Kwek Kwek
* Laksa
* Lángos
* Luchi
* Malatang
* Mami
* Maruya
* Masala puri
* Meat pie
* Mie ayam
* Murtabak
* Naan
* Nem chua rán
* Obwarzanek krakowski
* Pad thai
* Pajeon
* Pakora
* Paneer tikka
* Pani câ meusa
* Panini
* Panipuri
* Panzerotti
* Papri chaat
* Paratha
* Pasty
* Pav bhaji
* Pempek
* Pepito
* Peremech
* Pho
* Piadina
* Picarones
* Pilaf
* Pinasugbo
* Pirozhki
* Pizza al taglio / Pizza by the slice
* Pizzetta
* Plăcintă
* Pljeskavica
* Poha
* Poutine
* Pretzel
* Punugulu
* Puri
* Quail eggs
* Quesadilla
* Rat-on-a-stick
* Ražnjići
* Rogan josh
* Rojak
* Roti
* Roti bakar
* Roti john
* Roujiamo
* Rumali roti
* Rustico
* Sabich
* Samosa
* Sandwich
* Sardenara
* Satay
* Sausage roll
* Scaccia
* Seblak
* Sevpuri
* Sfenj
* Shao Kao
* Shashlik
* Shawarma
* Sicilian pizza
* Siomay
* Soto
* Souvlaki
* Stigghiola
* Stromboli
* Taco
* Korean taco
* Tahri
* Tahu gejrot
* Tahu sumedang
* Takoyaki
* Tamale
* Tandoori chicken
* Tangbao
* Taquito
* Tauge goreng
* Tornado potato
* Turon
* U' pastizz 'rtunnar
* Vada
* Vada pav
* Vastedda
* Vietnamese noodles
* Xôi
* Yakitori
* Zapiekanka

By location|

* Hong Kong
* India
* Chennai
* Mumbai
* Indonesia
* Mexico
* Philippines
* South Korea
* Taiwan
* Thailand

Mobile catering|

* Field kitchen
* Food booth
* Food cart
* Food truck
* Food truck rally
* Hot dog cart
* Hot dog stand
* Ice cream van
* Sausage wagon
* Taco stand
* Yatai
* Pojangmacha
* Würstelstand

Lists|

* List of street foods
* List of food trucks

Food portal Category: Street food

* v
* t
* e

Soups

Soups|

* Abgoosht
* Abula
* Açorda
* Acquacotta
* Aguadito
* Ajiaco
* Ajoblanco
* Alicot
* Analı kızlı soup
* Andrajos
* Asian soups
* Asopao
* Avgolemono
* Awara broth
* Axoa
* Babbouche
* Bacon soup
* Baeksuk
* Bagnun
* Bak kut teh
* Balık çorbası
* Beef bourguignon
* Bermuda fish chowder
* Binakol
* Binte biluhuta
* Bird's nest soup
* Birria
* Black sesame soup
* Bob chorba
* Bobó de camarão
* Booyah
* Borș de burechiușe
* Bosintang
* Bosnian pot
* Bouillabaisse
* Bourride
* Bouyon
* Bozbash
* Bouillon/broth
* Bread soup
* Brudet
* Brunswick stew
* Budae-jjigae
* Bulalo
* Burgoo
* Buridda
* Butajiru
* Cacciucco
* Caldillo de congrio
* Caldillo de perro
* Caldo de costilla
* Caldo de pollo
* Caldo de siete mares
* Caldo galego
* Caldo tlalpeño
* Caldo Xóchitl
* Caldume
* Callos
* Callos a la Madrileña
* Canh chua
* Canja de galinha
* Canja de Goa
* Cansi
* Cantonese seafood soup
* Caparrones
* Catfish stew
* Cawl
* Cazuela
* Chabrot
* Chairo
* Chakapuli
* Chakna
* Changua
* Chankonabe
* Charquicán
* Chicken soup
* Chikhirtma
* Cholent
* Chorba
* Chraime
* Chueo-tang
* Chupe
* Chupe andino
* Cioppino
* Ciorbă de perișoare
* Clemole
* Cocido
* Cocido lebaniego
* Cozido à portuguesa
* Cock-a-leekie
* Cockchafer soup
* Conch soup
* Consommé
* Corn crab soup
* Coto makassar
* Cow cod soup
* Cream stew
* Cuchuco
* Cullen skink
* Dak-bokkeum-tang
* Dak-hanmari
* Dalithoy
* De-Thuk
* Dillegrout
* Dinengdeng
* Dinuguan
* Doenjang-jjigae
* Dojō nabe
* Dovga
* Efo riro
* Egg drop soup
* Egg tong sui
* Empal gentong
* Encebollado
* Escudella
* Étouffée
* Fabes con almejas
* Fanesca
* Fish soup
* Fish soup bee hoon
* Fish tea
* Flädle
* Flaki
* Főzelék
* Fricasé
* Fricassee
* Fugu chiri
* Gaisburger Marsch
* Gamja-tang
* Garbure
* Garlic soup
* Garmugia
* Gazpachuelo
* Geng
* Gheimeh
* Ginataan
* Ginataang ampalaya
* Ginataang hipon
* Ginataang isda
* Ginataang kalabasa
* Ginataang labong
* Ginataang langka
* Ginataang manok
* Ginestrata
* Ginseng chicken soup
* Gising-gising
* Goat meat pepper soup
* Goulash
* Gomguk
* Gomgush
* Gondi
* Gopchang-jeongol
* Guk
* Doenjang-guk
* Haejang-guk
* Jaecheop-guk
* Mandu-guk
* Sungeo-guk
* Tteokguk
* Gukbap
* Gul-gukbap
* Gulyásleves
* Gumbo
* Guyanese pepperpot
* Fisherman's soup (Halászlé)
* Haleem
* Harira
* Harqma
* Hasenpfeffer
* Herring soup
* Heugyeomso-tang
* Hochzeitssuppe
* Hodge-Podge
* Hot and sour soup
* Hulatang
* Hủ tiếu
* Indio viejo
* Instant soup
* Inubaran
* Irish stew
* Isi ewu
* Istrian stew
* Italian wedding soup (or minestra maritata)
* Jenny Lind's soup
* Jeongol
* Jijimi
* Jjigae
* Kimchi-jjigae
* Jusselle
* Kadyos, baboy, kag langka
* Kadyos, manok, kag ubad
* Kaeng pa
* Kaeng som
* Kakavia
* Kaledo
* Kapuska
* Kare-kare
* Kawlata
* Keng No Mai
* Kharcho
* Khash
* Khichra
* Khoresh
* Khoresh bademjan
* Kokotxas
* Konro
* Kontomire stew
* Köttsoppa
* Krentjebrij
* Kubbeh
* Lamb in Chilindrón
* Lentil soup
* Light Soup
* Linarang
* Linat-an
* Liver soup
* Lobby
* Lobster stew
* Lohikeitto
* Lung fung soup
* Maeun-tang
* Magiritsa
* Maki mi
* Marghi special
* Matzah ball soup
* Mannish water
* Meatball soup
* Mechado
* Menudo
* Mock turtle soup
* Mocotó
* Mole de olla
* Moqueca
* Msoki
* Mulligan stew
* Mulligatawny
* Mute
* Nam kaeng hua chai thao
* Nangchang Jar soup
* Nasi gandul
* Nettle soup
* Nihari
* Nikujaga
* Nilaga
* Noppe
* Nsala soup
* Obara
* Oden
* Oghwevwri
* Ohaw
* Oille
* Okroshka
* Olla podrida
* Opor ayam
* Ori-tang
* Or lam
* Oxtail soup
* Paila marina
* Palóc soup
* Panada
* Pancit buko
* Paomo
* Pappa al pomodoro
* Partan bree
* Paya
* Peppersoup
* Perpetual stew
* Philadelphia Pepper Pot
* Pichelsteiner
* Pie floater
* Pindang
* Pira caldo
* Piti
* Plantain soup
* Portable soup
* Pot liquor
* Pottage
* Potée
* Powsowdie
* Pozole
* Prawn soup
* Prežganka
* Psarosoupa
* Bourdeto
* Puchero
* Purée Mongole
* Qovurma
* Ragout fin
* Rassolnik
* Rawon
* Ribollita
* Rosół
* Sagamite
* Saltah
* Sancocho
* Samgye-tang
* Samlar kako
* Samlor machu
* Sciusceddu
* Scotch broth
* Scouse
* Semur
* Seolleongtang
* Shambar
* Shark fin soup
* Buddha Jumps Over the Wall
* Siemieniotka
* Sinanglay
* Sinigang
* Sinseollo
* Sishen soup
* Skilly
* Skirts and kidneys
* Sliced fish soup
* Sodd
* Solyanka
* Sonofabitch stew
* Sopa de gato
* Sopa de mondongo
* Sopa de pata
* Sopa do Espírito Santo
* Sop saudara
* Soto
* Soto ayam
* Soto padang
* Soup alla Canavese
* Soup joumou
* Soup Number Five
* Soup with risotto
* Sour soup
* Soyo
* Soyutma
* Steckrübeneintopf
* Stracciatella
* Styrian sour soup
* Suaasat
* Suam na mais
* Sülen
* Sulu köfte
* Sundubu-jjigae
* Sup kambing
* Swikee
* Tacacá
* Taco soup
* Talunan
* Tapado
* Tas kebab
* Tatws Pum Munud
* Tchaka
* Tekwan
* Tharid
* Tharida
* Tiger penis soup
* Tinola
* Tiyula itum
* Tomato and egg soup
* Tomato bredie
* Tom kha kai
* Tom khlong
* Tom som
* Tom yum
* Tongseng
* Tortilla soup
* Tourin
* Tripe soup
* Tuna pot
* Turkish cold bulgur soup
* Turtle soup
* Palgwa-tang
* Snapper soup
* Tyurya
* Ukha
* Valdiviano
* Waterzooi
* Windsor soup
* Yahni
* Yeonpo-tang
* Yukgaejang
* Yuvarlakia
* Zōni
* Zuppa alla modenese
* Zuppa pavese
* Zuppa toscana

Blood soups|

* Blood soup
* Black soup
* Chicken and duck blood soup
* Czernina
* Duck blood and vermicelli soup
* Juka
* Kiszczonka
* Mykyrokka
* Nam tok
* Pig's organ soup
* Pork blood soup
* Prdelačka
* Saksang
* Schwarzsauer
* Svartsoppa

Bean soups|

* 15 Bean Soup
* Amish preaching soup
* Bissara
* Bob chorba
* Bouneschlupp
* Brenebon
* Cocido madrileño
* Cocido montañés
* Fabada asturiana
* Fasolada
* Hong dou tang
* Jókai bean soup
* Koottu
* Kuru fasulye
* Kusksu
* Kwati
* Maccu
* Minestra di ceci
* Pasta e fagioli
* Pasulj
* Red peas soup
* Senate bean soup
* Sopa de lacassá
* Soupe aux gourganes
* Stew peas

Cheese soups|

* Cheese soup
* Beer soup
* Caldo de queso
* Mote de queso
* Soupe au fromage

Cream and
yogurt soups|

* Ash-e doogh
* Bisque
* Bobó de camarão
* Chicken mull
* Chowder
* Clam chowder
* Corn chowder
* Fish chowder
* Cream of asparagus soup
* Cream of broccoli soup
* Cream of mushroom soup
* Cream of spinach
* Crème Ninon
* Dovga
* Kulajda
* Oyster stew
* She-crab soup
* Soup du Barry
* Southern Illinois chowder
* Spas
* Talbina
* Tarator
* Tarhana
* Toyga soup
* Tzatziki
* Vichyssoise
* Yayla çorbası
* Zom

Fruit soups|

* Fruit soup
* Fruktsoppa
* Apple soup
* Avocado soup
* Blåbärssoppa
* Coconut soup
* Lime soup
* Kissel
* Melon soup
* Palm nut soup
* Pomegranate soup
* Rose hip soup
* Sour cherry soup

Noodle soups|

* Noodle soup
* Acorn noodle soup
* Aush
* Aush reshteh
* Bánh canh
* Banmian
* Batchoy
* Beef kway teow
* Beef noodle soup
* Lanzhou beef noodle soup
* Taiwanese beef noodle soup
* Boat noodles
* Bún bò Huế
* Bún mắm
* Bún riêu
* Champon
* Chicken soup
* Crossing-the-bridge noodles
* Curry mee
* Duck blood and vermicelli soup
* Duck soup noodles
* Garak-guksu
* Gogi-guksu
* Guthuk
* Hokkien mee
* Hōtō
* Imoni
* Janchi-guksu
* Jat-guksu
* Jjamppong
* Jungguk-naengmyeon
* Kal-guksu
* Khao piak sen
* Khao poon
* Khao soi
* Khow suey
* Kong-guksu
* Kusksu
* Kuyteav
* Kwetiau ayam
* Kya zan hinga
* Kyay oh
* Lagham
* Laksa
* Katong laksa
* Lakso
* Lamian
* Laoyou rice noodles
* Lomi
* Macaroni soup
* Mami soup
* Mee bandung
* Mie Bangladesh
* Mee ka tee
* Mie aceh
* Mie ayam
* Mie bakso
* Mie cakalang
* Mie celor
* Mie koclok
* Mie kocok
* Mie kuah
* Milmyeon
* Mohinga
* Mont di
* Naengmyeon
* Nam ngiao
* Num banhchok
* Odong
* Ohn no khao swè
* Okinawa soba
* Oyster vermicelli
* Pasta e fagioli
* Pho
* Phở Hòa
* Phở Ta
* Ramen
* Tsukemen
* Saimin
* Sukhothai rice noodles
* Soba
* Sopa de fideo
* Sopas
* Soto ayam
* Soto mie
* Thenthuk
* Thukpa
* Thukpa bhatuk
* Tian mo
* Udon
* Ulmyeon
* Wonton noodles
* Yaka mein
* Zatiruha

Nut soups|

* Peanut soup
* Walnut soup
* Peanut stew

Vegetable soups|

* Vegetable soup
* Afang
* Aloo tama
* Atama soup
* Aush jushpare
* Binignit
* Borscht
* Cabbage soup
* Caldo verde
* Carrot soup
* Česnečka
* Chè bà ba
* Chileatole
* Ching bo leung
* Corn soup
* Corn stew
* Cream of asparagus soup
* Cream of broccoli soup
* Cucumber soup
* Dongchimi
* Edikang ikong
* Editan
* Eru
* Ezogelin soup
* French onion soup
* Gamja-ongsimi
* Gazpacho
* Kenchin-jiru
* Kesäkeitto
* Krupnik
* Leek soup
* Lettuce soup
* Locro
* Manchow soup
* Mandia peja
* Minestrone
* Miso soup
* Miyar kuka
* Miyeok-guk
* Molagoottal
* Okra soup
* Patriotic soup
* Pea soup
* Pickle soup
* Pisto
* Porra antequerana
* Pomegranate soup
* Pumpkin soup
* Rasam
* Sai bhaji
* Salmorejo
* Zoque
* Sambar
* Sayur asem
* Sayur bayam
* Sayur lodeh
* Sayur sop
* Shchi
* Sheep's sorrel soup
* Sinabawang gulay
* Sopa teologa
* Sorrel soup
* Spinach soup
* Spring soup
* Sweet potato soup
* Theeyal
* Tomato soup
* Tuo Zaafi
* Vori vori
* Watercress soup
* West Slavic fermented cereal soups
* Xidoufen
* Zalewajka
* Zosui

See also|

* Soup and sandwich
* List of soups
* More soup-related list articles...
* List of stews

* Food portal
* Category: Soups

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