Laksa is popular spicy noodle soup from Peranakan community which scattered from Malaysia, Singapore till Indonesia. It is combination between Chinese and Malay influences. In Indonesia itself, laksa can be found in Jakarta, Tangerang and Bogor as well as some other areas like Lakso of Palembang, Laksan, or Laksa Banjar (from South Kalimantan). For this week, I share about Laksa Bogor which is one of the most famous Indonesian laksa. When I go to Bogor, I always look for this typical dish along with Tauge Goreng (fried beansprouts), Es Pala (nutmeg ice), Bolu Talas (Taro cake), Pai Talas (Taro Pie) as well as Roti Unyil (Tiny bread).
Well, Laksa Bogor itself is unique as it has also Sundanese influence. Bogor is culturally Sundanese, though in Northern part of Bogor regency has got Betawian Malay influences. Sundanese is spoken by majority of Bogornese, while Betawian Malay is spoken in northern part, close to Jakarta border. Malay, Chinese and Sundanese are mingled in it. Laksa Bogor is a thick and yellowish coconut milk based soup mixed with Bihun (rice vermicelli), Ketupat (glutinous rice cake), kemangi (basil leaves), tauge (beansprouts), fried onions, shredded chicken or prawn, and the most typical Sundanese influence is oncom (similar to tempe, but it’s fermented with different fungi and the colour is reddish orange). This is my favourite Bogorese dish and the taste is not spicy, but mild as well as little bit sweet. If you want to have it saltier, the seller will provide you salt and some green chili sambal for adding taste. Sometimes in several sellers, they will give you noodles crackers.
Laksa Bogor is one of Bogor’s icon and I love this food though may some people dislike it. However, it depends on your taste, then. This is Indonesia, where all influences are met into one. Betawian Laksa, Tangerang Laksa and Cibinong one has also their own uniqueness and all for me are tasty!