For any order :

Come and Visit us at no 25, Jalan Sg pahang, 26140 kuantan Pahang.

contact number 0179435678

aLL AbOut LakSa

Malaysian food: Laksa
Few types of Malaysian food are so typical as Laksa. According to the wikipedia, Laksa is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore. The name may originate from the Sanskrit word laksha (लक्ष), meaning "many" and referring to the soup's many ingredients; the word is also the origin of the Hindi term lakh.
Laksa Johor
Laksa is almost everywhere available. Basically there are two types of laksa: curry laksa (curry mee) and assam laksa. The curry laksa is served in a coconut curry soup while assam laksa refers to noodles served in a sour fish soup. The noodles used are thick though thin noodles (bee hoon) are used too.
Spicy or not? Laksa for sure is one of the more spicy dishes you will find in Malaysia. In general of all Malaysian food, I found the Malay laksa spicier then the Chinese laksa. The assam laksa, with it's sour fish has a distinct different taste then anything else with the exception maybe of the Tom Yam soups you find in Malaysia and Thailand. Curry Mee is usually less spicy though you may have to ask for no sambal if you don't like it too spicy.
Curry laksa or curry mee
Curry laksa, or simply laksa in Malaysian food is a coconut based curry soup. Ingredients usually include tofu, fish, prawn and cockles. In Malaysia some hawkers sell chicken laksa, leaving the prawns. Laksa is usually spice also because it is served with sambal chili paste.
This kind of laksa is also known as curry mee in Penang while in other states people know it as curry laksa. The real difference is the kind of noodles used, thick white noodles in laksa mee while in curry mee they use the yellow noodles. Curry mee is one of my more favorite mee dishes and Mee Gerai Tzien Fatt in Sitiawan serves some of the very best curry mee in the surrounding of Pangkor and Lumut.
As I said, of all Malaysian food, laksa is almost everywhere available and it's very popular. There are a few varieties of laksa:
· Laksa lemak,

also known as nyonya laksa, mostly know in Penang. This type of laksa is served in a thick coconut gravy. Laksa lemak is usually made with a fish-based gravy and is heavily influenced by Thai laksa
· Katong Laksa

is a variant of laksa lemak from the Katong area of Singapore. In Katong laksa, the noodles are normally cut up into smaller pieces so that the entire dish can be eaten with a spoon alone (that is, without chopsticks or a fork).
· Laksam,

this kind of laksa can be found in Kelantan, not much in the Pangkor area. Malaysian food like this kind of laksa has white rice flour noodles in a white gravy of boiled fish and coconut milk.
Assam laksa
Assam laksa another Malaysian food based on fish soup. Recently I learned that assam is the Malay word for tamarind, a spice that creates the sour flavor in Malaysian food like laksa.
In a traditional assam laksa, fish like mackerel is used. Further you will find vegetables as onions, cucumber and lettuce plus fruit like pineapple. The noodles used are thick and white though thin white ones (vermicelli) are used sometimes. To make it even tastier, shrimp paste is added.

TrueLY LaKsa

Origin
The origin of the name "laksa" is unclear. One theory[1] traces it back to Hindi/Persian lakhshah, referring to a type of vermicelli. It has also been suggested[2] that "laksa" may also be derived from the Chinese word "la sha" (辣沙; pronounced "latsa" in Cantonese), meaning "spicy sand" due to the ground dried prawns which make the gravy taste extremely sandy.

Types of laksa

The term laksa is used to describe two different types of noodle soup dishes: curry laksa and assam laksa. Curry laksa refers to noodles served in coconut curry soup, while assam laksa refers to noodles served in sour fish soup. Usually, thick rice noodles also known as laksa noodles are preferred, although thin

rice vermicelli (bee hoon or mee hoon) is also common and some variants use other types.


Sarawak laksa

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). Curry Mee in Penang is special for it's jelly like pork blood, a delicacy to the Chinese community. Two of the well known places to try curry mee is at Lorong Seratus Tahun and Chulia Street.
The name "Curry laksa" is more commonly used in Kuala Lumpur or 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.
Variants of curry laksa include:
Laksa lemak, also known as nyonya laksa (Malay: Laksa nyonya), is a type of laksa with a rich coconut gravy. Lemak is a culinary description in the Malay language which specifically refers to the presence of coconut milk which adds a distinctive richness to a dish. As the name implies, it is made with a rich, slightly sweet and strongly spiced coconut gravy. Laksa lemak is usually made with a fish-based gravy and is heavily influenced by Thai laksa (Malay: Laksa Thai), perhaps to the point that one could say they are one and the same.
Laksam, a speciality of the Northeastern Malaysian states of Kelantan and Terengganu, is made with very thick flat white rice flour noodles in a rich, full-bodied white gravy of boiled fish and coconut milk. Though usually made of fish flesh, it i sometimes made with eels. Traditionally laksam is eaten with hands rather than with eating utensils due to the gravy's thick consistency.
Katong laksa (Malay: Laksa Katong) is a variant of laksa lemak from the Katong area of Singapore. In Katong laksa, the noodles are normally cut up into smaller pieces so that the entire dish can be eaten with a spoon alone (that is, without chopsticks or a fork). Katong laksa is a strong contender for the heavily competed title of Singapore's national dish.


Johor laksa

Assam laksa is a sour fish-based soup. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used.
The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, "daun kesum" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with "petis udang" or "hae ko" (蝦羔), a thick sweet prawn/shrimp paste.

Variants of assam laksa include:

Penang laksa (Malay: Laksa Pulau Pinang), also known as assam laksa from the

Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the assam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal (lengkuas) and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of torch ginger flower. This, and not 'curry mee' is the usual 'laksa' one gets in Penang. Perlis laksa (Malay: Laksa Perlis) and Kedah laksa (Malay: Laksa Kedah) is very similar to Penang laksa and only differs in the garnishing used. Sliced boiled eggs are usually added to the dish. In some places the soup is made of eel flesh. Ipoh laksa (Malay: Laksa Ipoh), from the Malaysian city of Ipoh, is similar to Penang laksa but has a more sour (rather than sweet) taste, and contains prawn paste.
Kuala Kangsar Laksa (Malay: Laksa Kuala Kangsar), made of wheat flour (usually hand made). The soup is rather lighter than the common laksa taste and so much different from Ipoh Laksa in shape, taste and smell. The local municipal council even built a complex called "Kompleks Cendol dan Laksa" near the river bank of the Perak River. It is the main attraction for tourists in Kuala Kangsar.

Other variants

Johor laksa (Malay: Laksa Johor), from

Johor state in southern Malaysia, resembles Penang laksa only in the kind of fish used but differs in everything else. Johor laksa has coconut milk, use 'kerisik', dried prawns, lemon grass, galangal and spices akin to curry. The garnishing comprises slices of onion, beansprouts (taugeh), mint leaves, Vietnamese coriander or 'daun kesum', cucumber and pickled white radish. Sambal belacan (a kind of chili paste) is placed on the side. Finally, just before eating, freshly squeezed lime juice is sprinkled on the dish. Unique to Johor laksa is its Italian connection - spaghetti is used instead of the normal rice noodles or vermicelli. Johor laksa is traditionally eaten using the hand and the noodles are usually knitted (cetak) into a disk for each serving.

Sarawak laksa (Malay: Laksa Sarawak)

comes from the town of Kuching in the Malaysian state Sarawak, on the island of Borneo. It is actually very different from the curry laksa as the soup contains no curry in its ingredient at all. It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.
Kelantan laksa (Malay: Laksa Kelantan) is the easiest laksa recipe that are famous among peoples from the town of Kota Bharu of the Kelantan state, located at the east coast of Peninsular Malaysia. The main ingredient of Kelantan Laksa's sauce is 'ikan kembong' or round scad mackerel that are boiled and minced. The minced fish are fried with onions, garlic, ginger, datil pepper, belacan, 'kantan' flower, Vietnamese coriander or 'daun kesum', lemon grass and dried tamarind slice. Coconut milk will then be added as the final ingredient and stirred until it all mixed up and become thick. Kelantan Laksa is served just like the Italian spaghetti by adding 'ulam' (raw vegetables) and blended chili on the side. Another variable of Kelantan Laksa is 'Laksam'. The sauce's recipe are exactly the same but the noodles are a bit bigger and flat.

OuR MeNu

• We provide varieties of laksa.
• we give convienient to customer to choose how their laksa looks likes.
• big,small, alots of kuah, or anything are depand to the customer.

OUR ResTAURANT

• This is our restaurant.
• Behind The sungai Pahang as a scenary to customer while seating enjoying the laksa.
• Built by the owner Miss Wan Nur Izzati Bt Ghayathuldin.
• The place and the condition is so comfortable.
• Provide air conditioner and television for customer.
• Customer also can choose either want to sit outside or inside the restaurant.

• I lIKE PINK AND CHOCOLATE!!!!

about iezzatie ghayathuldin.....

iezzatie..........

IZZATI or wan nur izzati bt wan ghayathuldin...
ic number? secret...hehehe...who is me actualy?
well....i'm wearing the chocolate suite with my red handphone....huh...really miss that one....but now, i already get the white handphone...huhu...my handphone was stolen by peack pocket last 2 weeks when i was in monoreal...really bad right....i take a long times to forget that thing...but now, i'm getting better... see... i still can smile.. huhuhu :) on 31 january this year, i will be 20 years old....huhuhu.. i'm getting older...but its ok... i can train myself to be more matured..huhu...because, Rasulullah likes his ummah to be matured.... :) hopefully.... Well, i was born at Hospital Besar Kuala Lumpur...My mother called me "kakak" because i'm the eldest.I have 4 siblings and i the only princess for my parents...opss...hehehe...My father name is Mr. Wan Ghayathuldin B Wan Ahmad and my lovely mom's name Mrs. Zainab bt Saad.My mother is very caring person...She is wonderful mother in the world.I love her very much..She always support myself when i'm doing something.If i done a mistake,she always advices me..How can i survive in my life without her.Thanks god, for giving me a mom like her..haha.My father?Well. eventhough i the only girl in my family, but, i am not too close with my father..why?hehe.He is too strict with his children.But i know, he doing that, for our own benefit.He wants all his children being good person here and here after.I also love him.Thankz "Ayah". :)Beside me in that picture is Yusreena Bt Yusof.My Bestie and also my roomates....hahaha.. I need her..Thats all i can say.. em.. I think, that is more than enough..hehehe.. K, see u next time.. assalammualaikum..