Curry Laksa. This is the authentic Laksa that is available at pretty much every marketplace. The thick broth is spicy more than creamy. Served with some fresh basil, the highlight is the clams and the fried bean curd. The bean curd absorbs the spicy soup and is delicious. The standard Laksa is made with a combination of two types of noodles, vermicelli and a yellow noodle. Other ingredients include curry chicken and bean sprouts.
Tom Yam Pan Mee : Flat noodles cooked in tom yam soup with imitation crab meat, fish balls and fish cakes. Tom yam is a more recent introduction into Malaysia. There is even tom yam ramen available in Japanese restaurants. Given that Malaysia is so close to Thailand, it is no wonder that it has become a more common staple. The flavor is spicy and sour, but the broth is light and not overpowering. The noodles are freshly made, and cooked just right, with a slight chewiness to the noodle.
Kam Heong Crab: Crab stir fried with salted egg yoke. Nothing taste better than fresh crab cooked with just ginger and spring onions... UNLESS it is made with salted egg yoke! I cringed at the first thought of this dish because salted egg yoke was NOT one of my favorites. However, this dish was absolutely fantastic. The salty egg yoke coats the crab in a light layer, and is a perfect complement to the natural sweetness of the crab.
Warning: you should NOT be worrying about you cholesterol while eating this dish.
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