LAKSA
Few types of Malaysia food are so typical as Laksa. Laksa is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore. The name may originate from the Sanskrit word laksha, meaning "many" and referring to the soup's many ingredients; the word is also the origin of the Hindi term lakh.
Laksa is almost everywhere available. Basically there are two types of laksa: curry laksa (curry mee) and assam laksa. The curry laksa is served in a coconut curry soup while assam laksa refers to noodles served in a sour fish soup. The noodles used are thick though thin noodles (bee hoon) are used too.
Spicy or not? Laksa for sure is one of the more spicy dishes you will find in Malaysia. In general of all Malaysian food, I found the Malay laksa spicier then the Chinese laksa. The assam laksa, with it's sour fish has a distinct different taste then anything else with the exception maybe of the Tom Yam soups you find in Malaysia and Thailand. Curry Mee is usually less spicy though you may have to ask for no sambal if you don't like it too spicy.
Perlis and Kedah laksa is very similar to Penang laksa. The difference is the garnishing. This kind of laksa originate from the northern state Kedah (and can be found in Penang too). Boiled egg is in fact the main difference with Penang laksa though in some places eel can be added.
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