Laksa

Laksa is a noodle dish from Persia. It usually has gravy and usually contains side dishes.
From Persia, this dish was brought by Persians throughout the world (mainly related to trading activities). Then developed into many variants (but have the same essential).
In Afghanistan this dish known as , in Armenia called as (), in Belarus called (), in Kazakhstan called (), in Kyrgyzstan called (), in Lithuania called , in Palestine (also known as Israel) called (/), in Mongolia called (), in Myanmar called (/), in Russia called (), in western China called (), in Ukraine called (), meanwhile in Uzbekistan called as .
History
The history of the emergence and development of Laksa cannot be separated from the history of the glorious Persian Empire which once ruled most of West Asia and Central Asia.
Terminology
The term Laksa etymologically derived from Old Persian, which means "slippery"; refers to the texture of laksa which is chewy and slippery when eaten because this dish is usually served with soup.
Following the pattern of terminology, the term Laksa is undoubtedly originated from Persia and its surroundings (which also includes Sanskrit-speaking areas), this is evidenced by the discovery of the term Laksa in various indigenous languages around the Persian region; in Afghanistan this dish known as , in Armenia called as (), in Belarus called (), in Kazakhstan called (), in Kyrgyzstan called (), in Lithuania called , in Palestine (also known as Israel) called (/), in Mongolia called (), in Russia called (), in western China called (), in Ukraine called (), meanwhile in Uzbekistan called as . Even the term in Italy also thought to have come from the same etymological root; i.e. from Ancient Persia (introduced to Italy from Persia via Greek, in Greece itself it is called ()).
In the modern era, Laksa in Iran now tends to be better known as aush, ash, ashe, ashe, aash, osh; the term "aush" specifically means "thick soup" in Iranian languages. However, the usage of the term "Laksa" is still common.
Introduced to Indonesia
It is not exactly known when Laksa was introduced to Indonesia, but it is likely that Laksa was brought and introduced by the Persian (or Indians or Arabs; or Persians via India or Yemen) traders who came to Indonesia hundred years ago, and in the 1300s this dish was already widely known by the Javanese people.
Based on the narrative of Denys Lombard (expert of eastern customs and traditions) in his book entitled Le carrefour Javanais: Essai d'histoire globale II, one of the ancient records that alludes to Laksa (as a noodle dish) can only be found in the Old Javanese Biluluk inscription dating back to 1391 era of Majapahit empire which mentions the word (modern spelling: Hanglaksa), which those Old Javanese word means "noodles/vermicilli maker". Those Old Javanese word is thought to have been taken from the Sanskrit, namely lkss (Lakhshah) which means "one hundred thousand", although this Sanskrit word does not have any indication of any connection with the noodle dish in general; however the "-shah" at the end of the word indicates that this word was most likely influenced by the Old Persian terminology.
Variety
There are different types of Laksa developed all over the world. However, all these variants essentially have the same essence; which is a noodle dish (or pasta) which is usually served with a variety of sauces with various fillings.
In Indonesia
In Indonesia, there are many kinds of Laksa. They were made following the local tastes and culinary traditions of the local community. Among the popular Indonesian Laksa variants are:
Banjar laksa
Banjar laksa has different appearance from laksa in general, the laksa noodles in Banjar laksa are usually unraveled, but woven together to form a roll-like unit. For the soup, Banjar laksa usually uses a mixture of local fish that has gone through a refining process first. Various special spices (formerly imported from the Maluku Islands) are also mixed together with coconut milk. The soup color of Banjar laksa sauce usually tends to be orange in color because it also contains a little mixture of (a type of Sambal typical of Banjarmasin).
Bogor laksa
The Bogor laksa is characterized by the prominent usage of (a Sundanese vegan food similar to Tempeh) which usually grilled first. It is also sometimes eaten with (Javanese rice cake) or (Javanese potato patty) as a complement to the dish. The broth of Bogor laksa usually uses a mixture of various special spices mixed together with coconut milk. The color of Bogor laksa soup usually tends to be greenish yellow.
Betawi laksa
Based on its history, the Betawi Laksa is actually a developed version of Cibinong laksa. It was originally developed in the Cibinong district of Bogor Regency. However, the Betawi Laksa variation is becoming more popular than its predecessor due to getting greater exposure. In 1988, Betawi laksa was named as one of the winners of the Betawi Food Festival at the 26th anniversary celebration of the Hotel Indonesia in Jakarta.
In Singapore
The variants of Laksa in Singapore usually have Chinese influence, one of the popular Singaporean Laksa variants is the one from the Katong district.
Katong laksa
The Katong laksa originally developed to popularize the Katong district as recreational place. After the official visit of President Tony Tan Keng Yam in 2013 to Katong district, the popularity of Katong laksa started to grow and reach international audience.