Laksa Kedah or laksa utara (northern laksa) is a dish of rice noodles in a fish-based asam-flavoured gravy, garnished with cucumber and onions, and fragranced with herbs like daun kesum (polygonum). The dominating sour asam (tamarind) notes and the sweetness of the fish differentiates this laksa from the rest. The secret ingredient to this dish is the freshest ikan kembung (mackerel) or ikan selayang (sardines) from the fishing villages along the coast of Kedah. Otak udang (prawn paste), coconut sambal and cili padi (bird’s eye chillies) are a must for more depth, flavour and spiciness.
