Talk:Laksa

message: The article repeated "X laksa is served in Y", which makes no sense -- it implies that laksa is a mysterious X something dropped into a Y before serving.  Instead, curry laksa is a curry-based noodle soup and that's what it says now. Jpatokal 16:33, 29 April 2006 (UTC)
thread_title: Served in

message: If you want to categorize the Sarawak laksa, you should at least categorize it under Curry Laksa instead of Asam Laksa this is because it is more similar to the curry laksa, not the asam laksa. Otherwise, it should be classified as a different type of laksa as the Sarawak laksa's soup is neither curry nor fish gravy at all.
P/s: Singapore laksa is the bomb. I love it.
(Matt McSales 15:41, 10 June 2007 (UTC)
thread_title:  Sarawak laksa is entirely a different type of laksa. 

message: Another fact that you guys got mixed up is the Kelantanese Laksam. It should be categorized under asam laksa as it is preepared like asam laksa. That's why it's called Laksam, acronym for Laksa Asam.
(Matt McSales 15:49, 10 June 2007 (UTC)
replies: text: Err,
== no. The laksam I've had has always been rich, coconutty, and completely non-assam. I agree that it's a "fish paste" laksa, not a "curry" laksa, but it hardly qualifies as assam if it's not sour! See eg. . Jpatokal 16:02, 10 June 2007 (UTC)
replies: text:  Hmm. I think we need to develop a two-dimensional laksa matrix: coconut vs non-coconut, and fish paste vs curry. Jpatokal 03:07, 11 June 2007 (UTC)
thread_title:  Laksam is related to Asam Laksa! 

message: The transliterations in the box are either hidden or don't appear at all. This is no good. The transliterations should appear. Badagnani 03:42, 26 August 2007 (UTC)
thread_title:  Box 

message: Shouldn't the Hokkien name be included in the box? Badagnani 03:44, 26 August 2007 (UTC)
thread_title:  Box, again 

message: Is "laksa" the name of the dish, or the uncooked/raw noodle itself? Badagnani 23:44, 9 September 2007 (UTC)
replies: text: I think it's the name of the dish. Chensiyuan 00:50, 10 September 2007 (UTC)
replies: text: The dish. The noodles used vary greatly between versions. Jpatokal 02:42, 10 September 2007 (UTC)
replies: text: To clarify my own comment: these is one type of noodle known as "laksa noodle", which may or may not be used in laksa.  See Talk:Chinese noodles#Laksa. Jpatokal 05:30, 10 September 2007 (UTC)
thread_title:  What is the name of the noodle itself? 

message: Regarding this, I'd like to see a few more scholarly sources than a Middle Eastern cookbook  for this rather unusual theory.  Bald assertions like ""laksa" must have been an old Malay dish" are not encyclopedic. Jpatokal 05:24, 12 November 2007 (UTC)
thread_title:  Persian laksa? 

message: I found the term "lakhsha" from the book The Middle Eastern Kitchen by Ghillie Basan, published by Kyle Cathy Limited (2001). The book emphasizes on the Middle Eastern cuisine and was talking about the essential ingredients of the Middle Eastern cuisine. The term "lakhsha" appeared under the heading of Wheat at page 125.
She mentioned, and allow me to quote it in verbatim,
"[M]edieval culinary manuals refer to fresh noodles as lakhsha, a Persian word and to dry noodles as itriyya. By the thirteenth century, the word lakhsha was replaced by rishta (reshteh in Farsi) also a Persian word which is what the noodles are called today."
Well, I guess this is clear how the Malays got the term laksa. Please do not tell me that the Peranakan Chinese invented the dish and gave it a Persian name. Even if the original writer of the laksa article considers the Sanskrit word as the origin for the word laksa, but why on earth the Singaporean Peranakan Chinese want to adopt a Sanskrit word for a dish that was invented by them? The technology of "laksa beras" or fresh homemade noodle may come from the Indians. This can be seen from the making of "putu mayam". But this is merely my guess work. But 'putu mayam is a dessert and not a savoury dish. Since Italian spaghetti and laksa are both savouries and we can see the Middle Eastern connection now, it is not at all impossible that laksa was brought by the Persian traders to this region several centuries ago.
While I was in Iran early this year, the Iranians, who are the modern Persians love a stew dish made from noodles, tomato soup, lemon juice and dill. Tomato soup might be an addition after Colombo found the Americas but dill and noodles definitely remind me a lot of laksa. This stew might have been originated hundred of years ago.
I hope the original writer of the article do make some study on Malays' Asam Pedas. In fact I would suggest her or him to have an in-depth study of Indonesian food as well. If one study the South East Asian food, the South East Asians be it the Malays, the Indonesians, the Thais or the Burmese love to add aromatic herbs in their cuisine. The Thais love the kaffir lime leaves, the lemonstalk and the galangal. The Minangkabaus of Sumatera love the ruku-ruku (tropical basil)and the turmeric leaves. The Javanese love the daum salam (Indonesian bay leaves or in Malay, daun samak) and the Menados of the Sulawesi loves daun kemangi (tropical basil).
In Malaysia and Singapore, laksa definitely comes from the Malays. If the original writer wants to write an article dedicated to Peranakan laksa, she (or he) may do so. But please do not sideline the Malays' contribution in the evolution of laksa in Malaysia and Singapore.  —Preceding unsigned comment added by Adrinaomar (talk • contribs) 16:00, 12 November 2007 (UTC)
thread_title:  Laksa : Some further anecdote 

message: I understand due to then high number of overseas students and migrants from Singapore and Malaysia, laksa is universally available in urban Australia, even in many non-Asian establishments like Bill Granger's restaurants in Sydney, but its availability is confined to Malaysian noodle houses across the Tasman in New Zealand, and in the US it is still virtually unknown. Should this be added into the main article? --JNZ (talk) 00:30, 14 June 2008 (UTC)
thread_title:  Laksa Outside Southeast Asia 

message: Whose idea was it to put a bowl of rice noodles topped with what looked like turd swimming in some dull, unappetizing soup and dared to call it LAKSA?! Please somebody change it with something better. It makes me sick.  —Preceding unsigned comment added by 58.170.94.90 (talk) 11:35, 9 December 2008 (UTC)
thread_title:  Main Picture 

message: The 'types of laksa' section claims there are 2 types of laksa, then the rest of the article goes on to describe at least 3 or 4. This needs to be reconciled. Ashmoo (talk) 17:44, 17 July 2009 (UTC)
replies: text: What it's trying to say (I cleaned it up a bit) is that laksas can be categorized as either curry-type (coconut/curry/sweet) or assam-type (fish/tamarind/sour), and then there are a couple of oddball laksas that mix together features of the two.  Somebody has given Sarawak laksa (one of the oddballs) its own column in the table, but I'm not sure this is necessary or representative. Jpatokal (talk) 03:36, 18 July 2009 (UTC)
thread_title: Types of laksa

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thread_title: File:Slaksa.jpg Nominated for Deletion

message: I don't feel too strongly, but the section did not seem all that notable.  Also, I removed the qualifier in the lead about Peranakan cuisine; either add other cuisines it's a part of, or don't have a possibly misleading definite of Peranakan cuisine, since one can just click on that link to see the description.    ʙʌsʌwʌʟʌ тʌʟк 19:56, 1 March 2017 (UTC)
thread_title:  Removed the etymology section 

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