Editing Laksa (section)

==Regional variations==
===Singapore===
[[File:First time trying Katong.Laksa. Thumbs up. Fragrant, creamy, light. I like. -vernenoms (33503880125).jpg|thumb|A typical bowl of [[Katong Laksa]] in Singapore]]
* '''[[Katong Laksa]]''' ({{lang-zh|加东叻沙}}; {{lang|zsm|Laksa Katong}}), from the Singaporean residential neighbourhood of [[Katong]], is a variant of Singapore-style Laksa Lemak or Singapore Laksa ({{lang-zh|新加坡叻沙}}; {{lang|zsm|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''' ({{lang|zsm|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, [[Persicaria odorata|laksa leaves]] and a dollop of [[sambal]].<ref>{{Cite web|url=https://globalgastronaut.com/2018/09/02/a-recipe-for-laksa-siglap-singapores-forgotten-laksa/|title=A recipe for Laksa Siglap - Singapore's forgotten laksa|date=2018-09-02|website=Global Gastronaut|language=en|access-date=2021-05-23|archive-date=23 May 2021|archive-url=https://web.archive.org/web/20210523054117/https://globalgastronaut.com/2018/09/02/a-recipe-for-laksa-siglap-singapores-forgotten-laksa/|url-status=dead}}</ref>

===Indonesia===
[[File:Laksa.jpg|thumb|Banjar Laksa, a specialty of [[Banjarmasin]]]]
[[File:Laksa Betawi 3.jpg|thumb|Betawi Laksa served with {{lang|id|[[emping]]}} cracker]]
[[File:Lakso 1.jpg|thumb|[[Lakso]], a specialty of [[Palembang]]]]
[[File:Laksa Tangerang.jpg|thumb|Laksa Tangerang, a specialty of [[Tangerang]]]]
* '''Baduy Laksa''' ({{lang|id|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).<ref>{{Cite web |title=Laksa Baduy » Budaya Indonesia |url=https://budaya-indonesia.org/Laksa-Baduy |access-date=2025-01-12 |website=budaya-indonesia.org|language=id}}</ref> Laksa baduy is treated as a traditional dish prerequisite for ''ngalaksa'' ceremony conducted by [[Baduy people]], thus not widely available nor commonly sold.<ref>{{Cite web |last=Administrator |title=Puncak Seba, Ribuan Warga Baduy Ritual Ngalaksa di Pendopo Bupati Lebak |url=https://poskota.co.id/2023/04/29/puncak-seba-ribuan-warga-baduy-ritual-ngalaksa-di-pendopo-bupati-lebak#google_vignette |date=29 April 2023 |access-date=2025-01-12 |website=Poskota |language=id}}</ref>
* '''Banjar Laksa''' ({{lang|id|Laksa Banjar}}) is a laksa variant from Indonesian city of [[Banjarmasin]] that has [[snakehead (fish)|snakehead]] ({{lang|id|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 ({{lang|id|bawang goreng}}) and hard-boiled duck egg might also be added.<ref>{{cite web |title=Kuah Haruan Yang Bikin Gurih |author=Salmah |publisher=Tribun Kalteng |date=18 November 2011 |url=http://kalteng.tribunnews.com/2011/11/18/kuah-haruan-yang-bikin-gurih |language=id |access-date=8 June 2015 |archive-date=5 March 2016 |archive-url=https://web.archive.org/web/20160305025232/http://kalteng.tribunnews.com/2011/11/18/kuah-haruan-yang-bikin-gurih |url-status=live }}</ref>
* '''Betawi Laksa''' ({{lang|id|Laksa Betawi}}) is a laksa variant from [[Jakarta]], Indonesia,<ref>{{cite news | title = Sulitnya Mencari Laksa Betawi, Masakan Paling Kaya Rempah | date = 5 May 2014 | author = Muhammad Sulhi | work = Tribun News | url = http://www.tribunnews.com/lifestyle/2014/05/05/sulitnya-mencari-laksa-betawi-masakan-paling-kaya-rempah | language = id | access-date = 2 March 2017 | archive-date = 2 March 2017 | archive-url = https://web.archive.org/web/20170302115617/http://www.tribunnews.com/lifestyle/2014/05/05/sulitnya-mencari-laksa-betawi-masakan-paling-kaya-rempah | url-status = live }}</ref> 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.<ref>{{cite web|title=Kelezatan Langka Laksa Betawi|publisher=Femina|url=http://www.femina.co.id/shop.dine/makan.di.mana/kelezatan.langka.laksa.betawi/007/003/497|language=id|access-date=8 June 2015|archive-date=23 June 2014|archive-url=https://web.archive.org/web/20140623152626/http://www.femina.co.id/shop.dine/makan.di.mana/kelezatan.langka.laksa.betawi/007/003/497|url-status=live}}</ref>
* '''Bogor Laksa''' ({{lang|id|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 {{lang|id|[[oncom]]}} (orange-coloured fermented beans cake, similar to {{lang|id|[[tempeh|tempe]]}} but made of different type of fungi mixed with [[Okara (food)|soy pulp]]) and is served with [[ketupat]] as well as {{lang|id|sambal cuka}} (ground chilli in vinegar).<ref>{{cite news | title = Siraman Kuah Panas Laksa Bogor yang Menggugah Selera | date = 26 May 2016 | author = Muhammad Irzal A | work = Kompas.com | url = http://travel.kompas.com/read/2016/05/26/094100127/Siraman.Kuah.Panas.Laksa.Bogor.yang.Menggugah.Selera. | language = id | access-date = 2 March 2017 | archive-date = 9 April 2017 | archive-url = https://web.archive.org/web/20170409203257/http://travel.kompas.com/read/2016/05/26/094100127/Siraman.Kuah.Panas.Laksa.Bogor.yang.Menggugah.Selera. | url-status = live }}</ref><ref>{{cite web|title=Laksa Bogor|publisher=Femina|url=http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.bogor/004/001/261/02|language=id|access-date=7 June 2015|archive-date=14 June 2015|archive-url=https://web.archive.org/web/20150614122257/http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.bogor/004/001/261/02|url-status=live}}</ref>
* '''Cibinong Laksa''' ({{lang|id|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.<ref>{{cite web |title=Laksa Cibinong (Jawa Barat) |publisher=Nova |date=21 November 2013 |url=http://www.tabloidnova.com/Nova/Sedap/Makanan/Laksa-Cibinong-Jawa-Barat/ |language=id |access-date=8 June 2015 |url-status=dead |archive-url=https://web.archive.org/web/20131128004711/http://www.tabloidnova.com/Nova/Sedap/Makanan/Laksa-Cibinong-Jawa-Barat/ |archive-date=28 November 2013 }}</ref>
* '''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 {{lang|id|tongkol}} flesh and served in spicy coconut milk gravy made of the spice mixture. Lakse Kuah is usually served with {{lang|id|sambal terasi}} and daun salam.<ref>{{Cite web|url=https://ayokenatuna.com/adventure/lakse-kuahkuliner-khas-natuna-bulan-ramadan/|title=Lakse Kuah, Kuliner Khas Natuna Bulan Ramadan|last=natuna|date=2020-04-28|website=Natuna Adventure|language=id|access-date=2020-04-28|archive-date=9 August 2020|archive-url=https://web.archive.org/web/20200809210103/https://ayokenatuna.com/adventure/lakse-kuahkuliner-khas-natuna-bulan-ramadan/|url-status=usurped}}</ref>
* '''Laksa Tambelan''' from the Indonesian islands of [[Tambelan Archipelago|Tambelan]] uses flaked sauteed {{lang|id|ikan tongkol asap}} instead of fresh fish. The dish consists of sagoo noodles, that is served in spicy coconut-based stock made of {{lang|id|[[kerisik]]}} (sauteed grated coconut, pounded or blended into paste).<ref>{{cite web |title=Laksa Tambelan |publisher=Femina |url=http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.tambelan/004/001/713/02 |language=id |access-date=9 June 2015 |archive-date=7 May 2015 |archive-url=https://web.archive.org/web/20150507014113/http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.tambelan/004/001/713/02 |url-status=live }}</ref>
* '''Laksa Tangerang''' is a laksa variant from [[Tangerang]], [[Indonesia]]. The main ingredients of Tangerang Laksa are chicken stock, mung beans, potatoes and chives.<ref name="JP-Tangerang"/> 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.<ref>{{cite web|title=Laksa Tangerang|publisher=Femina|url=http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.tangerang/004/001/708/02|language=id|access-date=8 June 2015|archive-date=18 July 2015|archive-url=https://web.archive.org/web/20150718233224/http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.tangerang/004/001/708/02|url-status=live}}</ref> Tangerang Laksa is valued for a balanced consistency of its coconut milk soup, which is not too thick or too watery.<ref name="JP-Tangerang"/>
* '''Palembang Laksan''' ({{lang|id|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.<ref>{{cite news|title=Palembang Traditional Food|newspaper=Sriwijaya Post|date=21 November 2011|url=http://palembang.tribunnews.com/2011/11/21/palembang-traditional-food|access-date=8 June 2015|archive-date=20 November 2022|archive-url=https://web.archive.org/web/20221120054646/https://palembang.tribunnews.com/2011/11/21/palembang-traditional-food|url-status=live}}</ref>
* '''Palembang Celimpungan''' ({{lang|id|Celimpungan Palembang}}) is also a specialty of Palembang. The dish consists of a gravy similar to Laksan with a ball or oval-shaped fishcakes.<ref name="fooddetik">{{Cite web|url=https://food.detik.com/info-kuliner/d-4320959/serba-ikan-sarapan-laksan-hingga-celimpungan-yang-gurih-di-palembang|title=Serba Ikan! Sarapan Laksan hingga Celimpungan yang Gurih di Palembang|first=Andi Annisa Dwi|last=Rahmawati|website=detikfood|access-date=16 January 2021|archive-date=1 December 2022|archive-url=https://web.archive.org/web/20221201124358/https://food.detik.com/info-kuliner/d-4320959/serba-ikan-sarapan-laksan-hingga-celimpungan-yang-gurih-di-palembang|url-status=live}}</ref>
* '''[[Burgo (food)|Palembang Burgo]]''' ({{lang|id|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.<ref name="fooddetik" />
* '''[[Lakso|Palembang Lakso]]''' ({{lang|id|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.<ref>{{cite web |title=Laksa Palembang |publisher=Femina |url=http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.palembang/004/001/707/02 |language=id |access-date=8 June 2015 |archive-date=14 April 2015 |archive-url=https://web.archive.org/web/20150414235450/http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.palembang/004/001/707/02 |url-status=live }}</ref>

===Malaysia===
[[File:Assam Laksa, Air Itam, Penang.JPG|thumb|A bowl of Penang Laksa from the Air Itam area.]]
[[File:Curry Laksa served in Kuala Lumpur.jpg|thumb|right|A typical bowl of curry laksa in Kuala Lumpur]]
[[File:Laksa Sarawak.JPG|thumb|right|Laksa Sarawak, a specialty of Kuching]]
[[File:YosriLaksam.jpg|thumb|right|Laksam, a variant dish found in the northeastern states of Malaysia and Southern Thailand]]
[[File:LaksaKelantan.jpg|thumb|right|Laksa Kelantan, a specialty of Kelantanese cuisine]]
* '''Penang Laksa''' ({{lang|zsm|Laksa Pulau Pinang}}), also known as ''Asam Laksa'', a specialty of the Malaysian island of [[Penang]]. The soup is made with [[Mackerel as food|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 [[Mentha|mint]], [[pineapple]] slices and ''[[petis|otak udang]]''. 
* '''Kedah Laksa''' ({{lang|zsm|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.<ref>{{cite web | url=https://pemetaanbudaya.my/culture/dis/59 | title=JKKN Pemetaan Budaya &#124; LAKSA KEDAH | access-date=16 January 2021 | archive-date=21 May 2022 | archive-url=https://web.archive.org/web/20220521152158/https://pemetaanbudaya.my/culture/dis/59 | url-status=live }}</ref>
* '''Laksa Ikan Sekoq''' ({{lang|zsm|Laksa Ikan Seekor}}) has the same base as Kedah Laksa but is served with a whole fish instead of chunks of fish meat.<ref>{{Cite web|url=https://saji.my/laksa-ikan-sekoq/|title=Laksa Ikan Sekoq Alor Setar Mergong Buat Kami Terliur|date=12 March 2017}}</ref>
* '''Teluk Kechai Laksa''' ({{lang|zsm|Laksa Teluk Kechai}}) has the same base as Kedah Laksa but is served with a dollop of coconut sambal.<ref>{{Cite web|url = https://www.bharian.com.my/bhplus-old/2016/07/173931/laksa-zakaria-teluk-kechai-memang-power|title = Laksa Zakaria Teluk Kechai memang 'power'|date = 16 July 2016|access-date = 23 May 2021|archive-date = 23 May 2021|archive-url = https://web.archive.org/web/20210523054116/https://www.bharian.com.my/bhplus-old/2016/07/173931/laksa-zakaria-teluk-kechai-memang-power|url-status = live}}</ref>
* '''Perlis Laksa''' ({{lang|zsm|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.<ref>{{Cite web|url=https://pemetaanbudaya.my/culture/dis/35|title=JKKN Pemetaan Budaya &#124; LAKSA PERLIS|access-date=16 January 2021|archive-date=21 May 2022|archive-url=https://web.archive.org/web/20220521152855/https://pemetaanbudaya.my/culture/dis/35|url-status=live}}</ref>
* '''Ipoh Laksa''' ({{lang|zsm|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''' ({{lang|zsm|Laksa Kuala Kangsar}}), also known as '''Perak Laksa''' ({{lang|zsm|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.<ref>{{Cite web|url=https://pemetaanbudaya.my/culture/dis/98|title=JKKN Pemetaan Budaya &#124; LAKSA KUALA KANGSAR|access-date=16 January 2021|archive-date=21 May 2022|archive-url=https://web.archive.org/web/20220521145935/https://pemetaanbudaya.my/culture/dis/98|url-status=live}}</ref>
* '''Sarang Burung Laksa''' ({{lang|zsm|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.<ref>{{Cite web|url=https://pemetaanbudaya.my/culture/dis/99|title=JKKN Pemetaan Budaya &#124; LAKSA SARANG BURUNG|access-date=16 January 2021|archive-date=21 May 2022|archive-url=https://web.archive.org/web/20220521153957/https://pemetaanbudaya.my/culture/dis/99|url-status=live}}</ref>
* '''Pangkor Mee Laksa''' ({{lang|zsm|Laksa Mi Pangkor}}), a specialty of the Malaysian island of [[Pangkor Island|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 [[Sautéing|sautéed]] vegetables such as long beans and carrots are also added to the laksa. The dish is a must-have during festive seasons.<ref>{{cite news|url=https://www.thestar.com.my/news/nation/2020/01/29/visit-not-complete-without-a-taste-of-laksa-mi-pangkor|title=Visit not complete without a taste of laksa mi Pangkor|date=29 January 2020|access-date=30 December 2020|archive-date=6 March 2021|archive-url=https://web.archive.org/web/20210306142056/https://www.thestar.com.my/news/nation/2020/01/29/visit-not-complete-without-a-taste-of-laksa-mi-pangkor|url-status=live}}</ref><ref>{{cite news|url=https://www.nst.com.my/news/nation/2020/01/560623/laksa-mee-pangkor-islands-culinary-pride|title='Laksa Mee Pangkor' island's culinary pride|date=29 January 2020|access-date=30 December 2020}}</ref><ref>{{cite news|url=https://www.astroawani.com/gaya-hidup/laksa-mi-jadi-signature-unik-pulau-pangkor-229154|title=Laksa mi jadi 'signature' unik Pulau Pangkor|date=28 January 2020|access-date=30 December 2020|archive-date=28 October 2021|archive-url=https://web.archive.org/web/20211028165704/https://www.astroawani.com/gaya-hidup/laksa-mi-jadi-signature-unik-pulau-pangkor-229154|url-status=live}}</ref>
*'''Curry Laksa''' in Selangor and Kuala Lumpur, or the [[Klang Valley]] region, includes deep-fried tofu, [[Cockle (bivalve)|cockles]], long beans and mint as signature ingredients. It is typically served with yellow alkalised egg noodles ("mee") and/or rice vermicelli ("bee hoon").<ref>{{cite web|title=Spicy Malaysian Tofu Laksa with Udon Noodles|publisher=haute chef|url=http://hautechef.in/index.php/spicy-malaysian-tofu-laksa-with-udon-noodles.html|access-date=8 June 2015|archive-url=https://web.archive.org/web/20150714024922/http://hautechef.in/index.php/spicy-malaysian-tofu-laksa-with-udon-noodles.html|archive-date=14 July 2015|url-status=dead}}</ref><ref name="SBS-Laksa"/> 
* '''Sarawak Laksa''' ({{lang|zsm|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, omelette, bean sprouts, shrimp and coriander sprouts. 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'.<ref>{{cite web|title=Best Sarawak Laksa in Kuching|publisher=The Malaysian Insider|date=29 April 2015|url=http://www.themalaysianinsider.com/food/article/best-sarawak-laksa-in-kuching|access-date=7 June 2015|archive-date=8 August 2015|archive-url=https://web.archive.org/web/20150808212857/http://www.themalaysianinsider.com/food/article/best-sarawak-laksa-in-kuching|url-status=live}}</ref>
* '''Laksam''', also known in [[Thailand]] as '''Lasae''' ({{langx|th|ละแซ}}),<ref name="Thairath">{{cite web |url= http://www.thairath.co.th/content/435006 |title= เปิบเมนูเด็ด ต้นตำรับความอร่อยทั่วทิศ |date= 9 July 2014 |work= Thairath |language= th |access-date= 24 June 2015 |archive-date= 26 June 2015 |archive-url= https://web.archive.org/web/20150626133532/http://www.thairath.co.th/content/435006 |url-status= live }}</ref> 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.<ref>{{Cite web |title=Terengganu government tourism – Laksam. |url=http://www.tourism.terengganu.gov.my/culinary/laksam.htm |url-status=dead |archive-url=https://web.archive.org/web/20100417141629/http://www.tourism.terengganu.gov.my/culinary/laksam.htm |archive-date=17 April 2010}}</ref>
* '''Siamese Laksa''' ({{lang|zsm|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.<ref>{{Cite web|url = https://www.rotinrice.com/siamese-laksa-laksa-lemak/|title = Siamese Laksa (Laksa Lemak)|date = 29 September 2014|access-date = 16 January 2021|archive-date = 15 January 2021|archive-url = https://web.archive.org/web/20210115033422/https://www.rotinrice.com/siamese-laksa-laksa-lemak/|url-status = live}}</ref><ref>{{Cite web|url=https://www.bakewithpaws.com/2017/07/penang-siamese-laksa-laksa-lemak.html|title=BAKE WITH PAWS: Penang Siamese Laksa (Laksa Lemak)|access-date=16 January 2021|archive-date=26 January 2021|archive-url=https://web.archive.org/web/20210126142955/https://www.bakewithpaws.com/2017/07/penang-siamese-laksa-laksa-lemak.html|url-status=live}}</ref>
* '''Johor Laksa''' ({{lang|zsm|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.<ref name="SBS-Laksa"/><ref name="JP1">{{cite news |title=Laksa Johor, a royal treat for every palate |author=Frederica Ermita Indriani |date=9 August 2012 |newspaper=The Jakarta Post |url=http://www.thejakartapost.com/news/2012/08/09/laksa-johor-a-royal-treat-every-palate.html |access-date=8 June 2015 |archive-date=3 June 2013 |archive-url=https://web.archive.org/web/20130603000801/http://www.thejakartapost.com/news/2012/08/09/laksa-johor-a-royal-treat-every-palate.html |url-status=live }}</ref> 
* '''Kelantan Laksa''' ({{lang|zsm|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.<ref>{{cite news|url=http://www.thestar.com.my/Lifestyle/Food/Recipes/1998/05/12/Laksa-Kelantan/|title=Laksa Kelantan|access-date=16 August 2014|archive-url=https://web.archive.org/web/20140819102928/http://www.thestar.com.my/Lifestyle/Food/Recipes/1998/05/12/Laksa-Kelantan/|archive-date=19 August 2014|url-status=dead}}</ref>
* '''Terengganu Laksa Kuah Putih''' ({{lang|zsm|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.<ref>{{Cite web |date=2017-08-26 |title=The 9 Different Must Try Laksa in Malaysia |url=https://pumpkincheeks.com/2017/04/the-9-different-must-try-laksa-in-malaysia/ |url-status=dead |archive-url=https://web.archive.org/web/20170826024949/https://pumpkincheeks.com/2017/04/the-9-different-must-try-laksa-in-malaysia/ |archive-date=26 August 2017 |access-date=2022-06-23 |website=}}</ref>
* '''Terengganu Laksa Kuah Merah''' ({{lang|zsm|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.<ref name="RasaS3E3">{{Cite web|url=https://www.rasa.my/3-laksa-lazat-dari-3-negeri-laksa-pahang-laksa-kuah-merah-terengganu-dan-laksa-johor-cubalah-di-aidiladha-ini/|title = 3 Laksa Lazat Dari 3 Negeri. Laksa Pahang, Laksa Kuah Merah Terengganu dan Laksa Johor. Cubalah di Aidiladha Ini|date = 17 August 2018}}</ref>
* '''Pahang Laksa''' ({{lang|zsm|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.<ref name="RasaS3E3" />
* '''Island Laksa Kuah Lemak''' ({{lang|zsm|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.<ref name="RasaS3E3video">{{Cite web|url=https://www.rasa.my/video/resipi-laksa-lemak-sri-mersing-yang-sedap-gerenti-jadi-s3-ep3/|title=Resipi Laksa Lemak Sri Mersing Yang Sedap &#124; Gerenti Jadi S3 EP3|access-date=23 May 2021|archive-date=23 May 2021|archive-url=https://web.archive.org/web/20210523054117/https://www.rasa.my/video/resipi-laksa-lemak-sri-mersing-yang-sedap-gerenti-jadi-s3-ep3/|url-status=dead}}</ref>
* '''Island Laksa Kuah Kari''' ({{lang|zsm|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.<ref name="RasaS3E3video" />
* '''Kerabu Laksa''' is a salad dish that uses the elements of laksa such as [[Etlingera elatior|Torch ginger]], cucumber, mint, pineapple, onions, and chillies. The recipe has its origin in the Peranakan community in Terengganu.<ref name="kerabu laksa">{{Cite web| url=https://www.thestar.com.my/news/nation/2010/05/28/get-a-taste-of-terengganu-on-mas|title = Get a taste of Terengganu on MAS| date=28 May 2010 }}</ref>
* '''Fried Laksa''' ({{lang|zsm|Laksa Goreng}}) is a modern adaptation of soupy laksa. The laksa noodles is fried with laksa gravy, similar to mee goreng and bihun goreng.<ref name="kosmonov20">{{cite news |last1=Sharkawi Loding |first1=Mohd |title=Laksa goreng resipi dari Beijing |url=https://www.kosmo.com.my/2020/11/26/laksa-goreng-resipi-dari-beijing/ |access-date=1 September 2021 |work=Kosmo |date=26 November 2020}}</ref>

====Summary table====
The general differences between types of laksa in Malaysia; {{lang|zsm|Sarawak Laksa}}, {{lang|zsm|Nyonya Laksa}}, {{lang|zsm|Curry Laksa}}, {{lang|zsm|Laksa Kuah Merah}}, {{lang|zsm|Laksa Kuah Putih}} and {{lang|zsm|Asam Laksa}} are as follows:

{| class="wikitable"
|-
!width="10%"|Ingredients
!width="15%"|Sarawak Laksa<ref>{{Cite web|title=Sarawak laksa {{!}} TasteAtlas|url=https://www.tasteatlas.com/sarawak-laksa|access-date=2021-01-22|website=www.tasteatlas.com|archive-date=28 January 2021|archive-url=https://web.archive.org/web/20210128044157/https://www.tasteatlas.com/sarawak-laksa|url-status=live}}</ref>
!width="15%"|Nyonya Laksa<br /><small>(Malacca version)</small><ref>{{Cite web|title=Laksa Nyonya {{!}} Kuali| url=https://www.kuali.com/recipe/malaysian-favourite/laksa-nyonya/|access-date=2021-02-06|website=www.kuali.com}}</ref>
!width="15%"|Curry Laksa <small>([[Klang Valley]] version)</small><ref>{{Cite web|title=Curry laksa {{!}} TasteAtlas|url=https://www.tasteatlas.com/curry-laksa|access-date=2021-01-22|website=www.tasteatlas.com}}</ref>
!width="15%"|Laksa Kuah Merah <small>(Terengganu version)</small>
!width="15%"|Laksa Kuah Putih <small>(Terengganu version)</small><ref>{{Cite web|title=Terengganu Laksa {{!}} Kuali|url=https://www.kuali.com/recipe/noodles/terengganu-laksa/|access-date=2021-02-06|website=www.kuali.com|archive-date=5 December 2020|archive-url=https://web.archive.org/web/20201205085538/https://www.kuali.com/recipe/noodles/terengganu-laksa/|url-status=live}}</ref>
!width="15%"|Asam Laksa <small>(Penang version)</small><ref>{{Cite web|title=Penang laksa {{!}} TasteAtlas|url=https://www.tasteatlas.com/penang-laksa|access-date=2021-01-22|website=www.tasteatlas.com|archive-date=29 January 2021|archive-url=https://web.archive.org/web/20210129200925/https://www.tasteatlas.com/penang-laksa|url-status=live}}</ref>
|-
| [[Coconut milk]]|| Used||Used||Used||Used||Used||Not used
|-
| [[Curry powder]]||Not used||Not used||Used||Used||Not used||Not used
|-
| [[Tofu|Bean curd puff]]||Not used||Used||Used||Not used||Not used||Not used
|-
| Egg||[[Omelette]]|| [[boiled eggs|Hard-boiled egg]]||[[boiled eggs|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''||[[Etlingera elatior|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''|| [[petis|Otak udang]]
|-
| Laksa variants of similar type||
: (none)
| 
* [[Katong laksa|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
|}