Laksam is a testament of the diversity of Malaysian cooking styles. It is the East Coast take on the Laksa dish, basically noodles in gravy usually topped with garnish and a chili paste. In addition to the Laksa Lemak, Laksa Sarawak, the famous Laksa Penang and my personal favourite Laksa Johor (see earlier post), Laksam actually originates from the North eastern states of Kelantan and Terengganu. It may not be as popular as the Laksa Penang but it does have a huge following for those who have tried this tasty dish.
Rice Flour Pasta
2 cups Rice Flour
3 ½ cups water
Pinch of salt
Oil for brushing
Mix flour with water achieving a runny batter similar to a tempura batter.
Prepare a steamer with a flat vessel /plate enough to hold a thin layer of the batter.
Pour a ladle of the batter onto plate that has been brushed with oil.
Close steamer lid and steam for 2 minutes.
Repeat process until all batter is used.
Put aside to cool. Once cool roll up the round pieces and slice thinly to form the pasta (see pic).
Sauce
A
500 can coconut cream/milk
2 Tamarind pieces (asam keping)
B
500g can Mackerel
1 inch ginger.
2 medium onions
2 clove garlic
salt & pepper to taste
1 tbsp sugar.
Method
Blend B in food processor and pour into a pot on low heat. Add A and stir on low heat until the oil from coconut milk separates to the surface (about 20 minutes)
Garnish
Snake beans - sliced thinly
Cucumber - sliced
Bean Sprouts
Mint leaves
Chili topping (Sambal Belacan)
3 fresh red chilli (deseeded)
1 inch belacan (shrimp paste) toasted on high in the oven for 3 minutes
Blend in food processor and add lime juice or lemon juice and a pinch of salt.
Arrange pasta and serve with gravy topped with garnish and chilli paste.
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