Laksa
Variations
There are two types of Laksas. Firstly Laksa Lemak, where lemak is Malay for the rich flavour derived from "coconut milk", and secondly is the spicy Assam Laksa which has clear and thinner gravy with less coconut milk content. Its sour taste is derived from the juice of squeezed tamarind, locally known as assam.

A common hybrid is the curry mee or "curry noodles" often mistakenly labelled a Laksa dish. It has a thick chicken curry soup-base similar to Laksa but the yellow noodles give it away as authentic Laksas are only made with white vermicelli noodles. Other variations of this hybrid include the seafood version of King Prawn Laksa and Crab Laksa and for vegetarians; there is the Laksa Yong Tao Foo. Various Malaysian states have laid claim to their own version of the Laksa with the Johor Laksa and the Sarawak Laksa.

http://infopedia.nl.sg/articles/SIP_884_2004-12-27.html
http://en.wikipedia.org/wiki/Laksa

Laksa
Variations
There are two types of Laksas. Firstly Laksa Lemak, where lemak is Malay for the rich flavour derived from "coconut milk", and secondly is the spicy Assam Laksa which has clear and thinner gravy with less coconut milk content. Its sour taste is derived from the juice of squeezed tamarind, locally known as assam.

A common hybrid is the curry mee or "curry noodles" often mistakenly labelled a Laksa dish. It has a thick chicken curry soup-base similar to Laksa but the yellow noodles give it away as authentic Laksas are only made with white vermicelli noodles. Other variations of this hybrid include the seafood version of King Prawn Laksa and Crab Laksa and for vegetarians; there is the Laksa Yong Tao Foo. Various Malaysian states have laid claim to their own version of the Laksa with the Johor Laksa and the Sarawak Laksa.

http://infopedia.nl.sg/articles/SIP_884_2004-12-27.html
http://en.wikipedia.org/wiki/Laksa