; Laksa
Laksa is a bowlful of noodles in a unique soupbase which blends the Chinese and Malay styles of cooking. There are 2 distinct types of laksas namely, the tamarind-based assam laksa and the coconut-based laksa lemak, although there are many variations of these types.

Origins
Laksa in Indonesian means sepuluh ribu or "10 thousand" a reference to the many strands of the fine white vermicelli noodles in the dish. The name is believed to be of Sanskrit origin, with a particular link to Indonesia and possible roots in the ancient Majapahit era. However, others believe it is of Chinese origin, the dish having been brought in by immigrants and adapted to local tastebuds. The ingredients in variant Laksas point to obvious Peranakan influences although the use of mint leaves and the sour flavour of also suggest Thai influences.

Ingredients
The key ingredient giving Laksa its unique flavour and aroma is the Laksa leaf, locally known as the daun kesom (Polygonum Hydropiper) or the pepper plant or water pepper. Also mandatory is the spicy paste made up of lemon grass and prawn paste, locally known as belachan. An authentic Laksa is made of thin, white vermicelli or rice noodles and a fish-based soup stock. Seafood like fish and prawns plus generous helpings of vegetables are added.