The Laksa dish, white noodles served with gravy (curry or otherwise) and vegetables, is made differently in every state in Malaysia. The laksa in Kelantan is richer and has a more full-bodied flavour. The main ingredient is fish flesh. Laksam is another version, with a thicker noodle (similar to kuey teow). Laksa or laksam is served with ulam similar to that in nasi kerabu, with a pinch of salt and belacan, a fermented shrimp paste.
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