IN Kedah, they love laksa so much they have it at all times of the day. They even serve laksa for wedding banquets and during festivals like Hari Raya.
Laksa Kedah or laksa Utara (northern laksa) is a dish of rice noodles in a fish-based asam-flavoured gravy, garnished with julienned cucumber and onions, and fragranced with herbs like daun kesum. Its dominant notes are the sourness of the asam and the sweetness of the fish, but there is also a hint of spiciness. Those who like their laksa spicy can simply add on more cut bird’s eye chillies. Otak udang, or prawn paste, is a must-have seasoning to add more flavour and depth.
