Laksa knows so many different regional interpretations with toppings varying from shredded pineapple to fish floss. There are no boundaries. Our chef Alex shares some topping ideas to get you inspired. From traditional to more creative suggestions:
- Crispy fried shallots: For an umami-rich crunch
- Fried tofu puffs: Crunchy from the outside, soft and cloud-like inside
- Tiny baked egg plants stuffed with fish paste: The neutral taste of the egg plants gets a kick from the fish paste
- Raw or fried mushrooms: Raw they give a fresh light touch, fried they have an interesting crunch
- Little fried fishes (like anchovies or baby squid): Fry them with sambal
- Strips of ginger-pickled cucumber: For a fresh and clean taste
- Fried chicken skin: The fatty skin is a good complement to a lean and green vegetable Laksa
- Dried pineapple: Perfect in a pork Laksa
- Chopped toasted nuts or rice: For crunch and a nutty taste
- Bean Sprouts: For a crispy, spicy touch
- Fresh herbs like coriander, mint and laksa leaves (also known as Vietnamese Coriander) : These add freshness to balance the strong and spicy broth
- Sambal, chilli jam or fresh chillies: Indispensable in any Laksa and adds a nice kick
- Soft boiled eggs: Creates a rich and creamy texture
