Fig. 4
From: The development of Nyonya cuisine in the Malay Archipelago: Penang and Malacca Nyonya cuisine
a, b Malacca Laksa (curry Laksa). Malacca Laksa used coconut milk which provides thick texture in the soup base. It is relatively sweet, spicy, and creamy and contains curry taste as the dish. The dish is known for the strong flavour by several ingredients used for the dish such as chicken and/or prawn, curry powder, fish balls, fried tofu, chillies, shrimp paste, garlic, ginger, cumin and local ingredients. Often garnished by bean sprout, shredded chicken and prawn and served with sambal that enhances the flavour of the dish