Asam Laksa, anybody?

It's spicy and tangy and burns through the roof of your mouth. It's delicious and scrumptious and mouth-watering as well as eye-watering and also happens to give you a runny nose and an instant ferocious need for ice-cold drinks the considerate vendors tend to sell - to quench your flaming thirst, obviously.

Pun intended.

Let's laksa talk today!

Here's a picture of it to tingle and tease your tastebuds.

" Probably one of the most well known dishes across the globe, Laksa is a noodle soup with either a curry or fish base. The success of this dish has caused it to be served across Southeast Asia and overseas, although western interpretations vary. Two prominent types of the soup exist: curry laksa (which uses coconut milk) and asam laksa (which does not). The former has a sweeter taste and grittier texture than its more sour fish based sibling. Other types of the soup are generally named after their respective towns or state names. " - theculturetrip.com

It is a malay cuisine and in general, served almost about anywhere. Moms know how to cook it and dads too, though most likely to place an order for them instead.

The best laksa I've chanced across (abstaining from homemade food references) would be from Penang. Penang! The land of Laksas and good food. I hear stomachs growling already. Local to Penang, this undoutedly famous dish is pretty much sold from every corner, nook and cranny on the streets -  each with a slight variation and twist. There is no such thing as the best representation of it, but rather a deviant task of finding which (of the many hundreds out there, I exaggerate) suits your taste exclusively.

Though it needs to be said that to sample what each and every shop has to offer would be a lifetime's work, so don't forget to publish your findings and you might just find yourself a Nobel Prize being handed to you.

Now, I bid goodbye to you, fellow reader. That's all from us for this time's entry on the various Malay cuisines you'll find here in Malaysia. Good luck!