Asam Laksa: the proclaimed glory of Malaysia.

But then again, it wouldn't have been created without the Peranakans.

Penang Laksa, perhaps the more acclaimed form of Asam Laksa, is easily recognized with its most notable ingredients:

crushed fish (Wiki calls for mackerel but here we used sardine, or so said the elders);

pineapple, red onion and cucumber slices; bunga kantan;

mint leaves;

Laksa leaves;

and prawn paste (which often comes with the dish on its spoon).

Someone less choosy, like me, would have called it a complete Laksa with just cucumber and red onion. Except that I love having pineapple in my bowl (oh, please x-out the prawn paste and mint!).

Our homemade Penang Laksa, without the prawn paste - on today's lunch menu. :)