Tuesday, 21 February 2012

Laksam/Lakse Kelantan (step by step photos)

Laksam, a speciality of the Malaysian state of Kelantan, is made with very thick flat white rice flour noodles. Laksam is served with white gravy of boiled fish and coconut milk, and garnish with raw vegetables like shredded cucumber, long beans, bean sprout and cabbage. Traditionally laksam is eaten with hands rather than with eating utensils due to the gravy's thick consistency.


For Laksam
  • 1 cup rice flour 
  • 3 tablespoons tapioca flour 
  • 1 3/4 cup clean water 
  • 2 tablespoons oil for grease 

  1. In a large mixing bowl, mix together rice flour and tapioca flour. Gradually add in 3/4 cup of water, combine well. Stir in the remaining water with 1/2 cup at a time, mix well after each addition. Set aside and let the batter rest for 10 minutes. 

   2.  Bring several inches of water to boil in a steamer. Pour 3
        tablespoons of the batter into a greased stainless steel
        dinner plate, then place the plate into a steamer and cover.
        Gently steam for 2 to 3 minutes. 


   3.  Once cooked, remove plate from the heat. Then roll the 
        cooked batter and cut into pieces of about 1 cm thick. Set
        aside. Continue with the remainder of the batter.

For The Gravy/ Kuah Laksam
  • 120 grams steamed, pounded fish meet 
  • 2 cups coconut milk 
  • 1/4 cup shallots, chopped coarse 
  • 2 tablespoons garlic, chopped coarse 
  • 1/4 cup ginger, chopped coarse 
  • 1 tablespoon galangal, chopped coarse 
  • 1 teaspoon black pepper 
  • 1 teaspoon shrimp paste 
  • 1 asam keping 
  • 1 1/2 teaspoons salt, for taste 
  • 1 teaspoon sugar, for taste 

  1. Finely pounded black pepper, shallots, garlic, ginger and salt. Add fish meet, then pound just until combined. 
  2. Heat pot over medium high heat. Pour in coconut milk, then slowly stir continuously until boiling. Add asam gelugor (dried slices of tamarind fruit) and stir continuously. Add in pounded ingredients and stir until combined. Add in sugar and bring to boil. Turn the heat off.

For Sambal (optional)
  • 6 red chilies 
  • 2 tablespoons lime juice 
  • 1/2 teaspoon sugar, to taste 
  • 1/2 teaspoon salt, to taste 

Pound red chilies, salt and sugar just until combined then add in lime juice

For Garnish
  • Long bean, sliced 
  • Cucumber, shredded 
  • Cabbage, shredded 
  • Torch Ginger Bud/Bunga Kantan, shredded 
  • Bean sprouts 

Cut laksam into 1cm thick and serve with gravy, sambal and garnish with raw vegetables

No comments:

Post a Comment