Curry Laksa vs. Sarawak Laksa

Attribute	Curry Laksa	Sarawak Laksa
Origin	Malaysia	Sarawak, Malaysia
Broth	Coconut milk-based curry broth	Spicy shrimp paste-based broth
Noodles	Thick egg noodles	Rice vermicelli noodles
Protein	Chicken, shrimp, tofu	Chicken, prawns, shredded omelette
Garnishes	Bean sprouts, mint leaves, fried tofu puffs	Coriander, lime, shredded chicken

Origin

Curry Laksa originates from the Peranakan culture in Malaysia and Singapore. It is a fusion of Chinese and Malay flavors, with influences from Indian cuisine as well. On the other hand, Sarawak Laksa hails from the Malaysian state of Sarawak on the island of Borneo. It is a dish that is unique to the Sarawakian culture and is not as widely known outside of the region.

Broth

Curry Laksa is known for its rich and creamy coconut milk-based broth that is infused with a blend of aromatic spices such as lemongrass, galangal, and turmeric. The broth has a slightly spicy kick from the curry paste used in the recipe. In contrast, Sarawak Laksa features a lighter and more tangy broth made from a base of sambal belacan, tamarind, and coconut milk. The broth is typically less creamy compared to Curry Laksa.

Noodles

Curry Laksa is traditionally served with thick rice noodles or egg noodles, which soak up the flavorful broth and provide a hearty base for the dish. The noodles in Curry Laksa are usually cooked separately and then added to the broth before serving. On the other hand, Sarawak Laksa is served with vermicelli noodles, which are thinner and more delicate in texture. The noodles in Sarawak Laksa are typically cooked directly in the broth, absorbing the flavors as they simmer.

Protein

Curry Laksa commonly includes proteins such as chicken, shrimp, tofu, or fish balls. The proteins are usually cooked separately and then added to the broth along with the noodles. In contrast, Sarawak Laksa often features prawns as the main protein, along with shredded chicken or slices of omelette. The prawns are typically cooked in the broth itself, infusing the dish with their seafood flavor.

Garnishes

Curry Laksa is typically garnished with a variety of toppings such as bean sprouts, fried tofu puffs, hard-boiled eggs, and fresh herbs like cilantro and mint. The garnishes add texture and freshness to the dish, balancing out the richness of the broth. Sarawak Laksa, on the other hand, is commonly topped with shredded chicken, prawns, bean sprouts, and sliced omelette. The garnishes in Sarawak Laksa are simpler and focus more on enhancing the flavors of the broth.

Spice Level

Curry Laksa is known for its bold and spicy flavors, thanks to the curry paste and chili used in the recipe. The spice level can vary depending on the cook's preference, but it is generally considered to be on the spicier side. Sarawak Laksa, on the other hand, is milder in terms of spice. The sambal belacan used in the broth provides a subtle heat that is balanced by the tanginess of the tamarind.

Popularity

Curry Laksa is a well-known dish in Malaysia, Singapore, and other parts of Southeast Asia. It is often found in hawker centers, restaurants, and home kitchens, making it a popular comfort food for many. Sarawak Laksa, on the other hand, is more of a regional specialty that is primarily enjoyed in Sarawak and not as widely available in other parts of Malaysia or beyond. It is a dish that is cherished by locals and visitors to the region.