Well, I think I have already been laksa freak. I ever had asam laksa in Malaysia 8 years ago, but after years I finally found laksa again, but in Jakarta, Tangerang and Bogor. As a matter of fact, I can compare between Laksa Tangerang and Laksa Bogor. Those are typical dishes from peranakan cuisine and derived separately each other, though the basic ingredients are almost same. They use coconut milk for the broth, and look like curry, but I think I try to tell the differences between the laksa variations here. Maybe you can see it in Wikipedia, but I just want to share about it based on my tongue experiences after more than two years living here. Hahahaha..
Well, Laksa Bogor or Bogor Laksa
Its broth is pale yellow as it uses candle nut, in several parts it tastes nutty as oncom (like tempe but different fungi), bihun (rice vermicelli), tahu (bean curd), shredded chicken, hard boiled egg, lontong or ketupat, kemangi (local basil) is also added for fragrance. In a restaurant in SuryaKencana street Bogor, oncom is only added by request. Oncom itself is Sundanese culture influence on Laksa.
While Laksa Tangerang or Tangerang Laksa
It’s broth is much darker than Bogor Laksa, and it’s made of coarse rice noodles or rice vermicelli. The typical addition in Tangerang Laksa is addition of potatoes and boiled mung bean which makes this laksa tastes distinct, chopped scallions and kerisik (sauteed shredded coconut) is the co-actress for this taste.
This is my explanations about two kinds of laksa which I tried so far…every areas has its own uniqueness and it should be maintained as our heritage..that’s all.
Any questions? please feel free…:D
Tangerang, 25 October 2015