KurauKing’s Food Journal

The famous Klang Curry Laksa behind the old Klang Cathay Cinema(see map) is always my favourite. The curry gravy is just nice to tinkle my taste bug. Actually what i like best is the Sambal the provide for the curry laksa. The sambal is hot and very spicy, just my type of sambal. The curry gravy is very tasty but if you add a little sambal into it, the taste is even better. The coconut milk in this curry laksa brings out the laksa flavour to the max.

Curry laksa

Laksa is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore.

Curry laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include tofu puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa which uses chicken instead of shrimp. Cockles are usually very commonly used in laksa and most vendors would add them into laksa unless customers request not to have cockles for hygiene reasons. Laksa is commonly served with a spoonful of sambal chilli paste and is traditionally garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum. This is usually known as “Curry mee” in Penang rather than curry laksa, due to the different kind of noodles used (yellow mee or bee hoon, as opposed to the thick white laksa noodles). The name “Curry laksa” is more commonly used in Singapore. With the popularity of laksa in Singapore and Malaysia, there are even more ‘varieties’ of ingredients like lobster laksa, laksa yong tau foo and even plain laksa, just noodles and gravy, like the type found on Sungei Road. Laksa is extremely popular in Australia, especially in the Chinatown districts of the capital cities. Special deals, such as “Laksa Thursday” encourage many local business workers to frequent the Asian cafes to dine on Laksa and other noodle based soups(see Wikipedia).

This Klang Curry Laksa has a long history way back during my school days. I often visit this Laksa Stall after my class during my schooling days and that’s easily more 20 years back. It’s amazing that those stall behing Klang Cathay still remain the same today as 20 years ago.

The cockles/siham in the curry laksa is just awesome together with a few pieces of chicken, fish cake, tau kua, taugeh etc.

Operating Hour : Daytime only

1 Comment »