February 2nd 2008 11:35 pm
Klang Curry Laksa
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
3 Comments »
kimmy on 03 Feb 2008 at 12:49 am #
Kurauking.. this place is where I like to have my “chin teng kuey teow” (Kueh Teow Soup) and a cup of cooling sugarcane juice. Didn’t know that the Curry laksa is nice. Will try it soon.
ighosts on 03 Feb 2008 at 10:37 am #
When you stay in the same town, I guess you’ll share many of the “favorite” food stalls even though you may not know each other. That is also one of my favorite laksa stall. Just to think of it, my mouth is salivating. Got to go and eat there soon…
Jason Pang on 06 Feb 2008 at 3:55 am #
I agree. Never tried there before but soon will, at least there’s another stall for “lut-lut” during at night! Just 40 sen 1 stick..
Usualy people name that place “Blue Stall” because of its atap that is blue in colour since long time ago and still present! Oh yeah btw “lut-lut” is a term that people always refer as “skeewer dipping”..