Laksa

My mother has prepared Laksa Penang for today's iftar in Rembau. She delivered some to Bandar Baru Bangi, for the grandson and the maid, via my father, who was on his way to Kuala Lumpur. There are accompanying desserts, as well. Agar-agar Pandan and Kuih Denderam. For iftar do at Wellness Offers Wonders, Kelana Jaya, she prepared Samosa. Fried with canola oil, and to be taken in moderation. Just a reminder to myself.

About Laksa, I remember the delicious Laksa Kelantan served for lunch at Ayoh & Mok's place one fine Saturday. I had always preferred Laksam because, in my opinion, the rolled flat rice noodle captures the creamy texture of the fish gravy better than the string rice noodle variant, as used in Laksa Kelantan, does. Until that fine Saturday.

According to Ayoh, Laksa Kelantan was once a special treat served by paddy field owners to the farmers, and at times, fellow villagers, to celebrate the end of harvesting season. Another fact about the delicacy that amuses me: it is traditionally consumed using one's hand, not fork and spoon. As shown by my husband in the photo above. Eccentric.

My favourite laksa, in this order:
Laksam
Laksa Kelantan
Laksa Penang (particularly the one Kamal and I found by the beach at Teluk Bahang, Pulau Pinang)
Laksa Johor
Laksa Sarawak