You know, previously when i first heard of laksam, i thought it's a laksa, probably called differently or just another term used by other states. Until i went in to really check what is it actually while preparing for this MFF event, i know that it's nothing looks like laksa noodles but in fact looks more like hong kong chee cheong fun to me, slightly thicker. Yeah, the batter is steamed and the sheets are then cut and sliced before eating. It is a well known local food with very much loved by its people in Terengganu. The gravy of laksam is rich, which is made up of coconut milk and also blended fish meat and accompanied by ulams and local herbs, beansprouts and cucumber. As this is such a common and popular food in Terengganu, i decided to make this and share it with all of you,especially to those who have not heard of laksam.
|the rice sheet after cooked|
|it then rolled and sliced|
Looking thru some of the recipes, i found that ulam ( salad ) can be anything of your own choice but the more common ones are beansprouts, long beans and laksa leaves. What i put in here for mine are some beansprouts, cucumber, laksa leaves, thai basil leaves and also some bunga kanthan. I have not made chee cheong fun before therefore i was a little nervous when making the rice sheets. My first tray was a flop, i spreaded the batter too thick on the pan and it ended up half cooked and way too thick. Then i added a little more water to make the batter thinner and poured a much thinner batter on the second tray, it formed! Phew! But i still shld have made them a little more thinner and smoother. The gravy itself is nice, very fragrant coming from the coconut milk though i find that it's a little rich for me. I will put in more water to dilute the coconut milk if the next time i'm going to cook this again. Despite the thick gravy, i still enjoy eating this bowl of laksam very much and with sambal belachan, good da ney!
|..a closer look..|
|almost forgot abt the sambal..how could i?! here it is.|
Recipe ( with reference from visit-terengganu.net and Nazira's secret garden ) with slight modification
serves 2-3 people
To make Laksam noodles
250gm of rice flour
62gm plain flour
Mix all of the above , stir well and strain the batter. Pour a thin layer onto an oiled steaming tray and steam for around 10mins or until cooked. You will see it's cooked with the sheet is kind of folded upwards like in the picture above. Remove from heat and let cool before slicing them.
3 mackarel fishes ( ikan kembong), cleaned
1/2 tbsp black pepper
5 pieces shallots
2 pieces of tamarind pulp, soaked in water first
1 inch piece of ginger
2 cups of coconut milk
1/2 cup water (or more)
pinch of salt and sugar to taste
Accompaniments ( my choice )
bean sprouts/taugeh ( i blanched for 5-6 seconds)
thai basil leaves/ daun selasih, cut or shredded thinly
laksa leaves/ daun kesom, cut or shredded thinly
torchginger bud / bunga kanthan, sliced thinly
5 red chillies, deseeded
1 thumb size belachan/ shrimp paste ( toasted )
Pound the toasted belachan while it's still hot together with the chillies till they turn into a paste.
UPDATED AT 13.50- OCT03, 2012
i just realised that i put in more coconut milk than required, no wonder i said the gravy was a little rich for me. If you're doing it for the first time, use around 200ml to 300ml of coconut milk and adjust the water according to your preferred richness. That's how we learn thru mistakes :D
1. Steam/ cook the fish in boiling water till cooked.Flake the meat and blend/pound the meat till a rough coarse. ( i mashed with a fork ). Set aside.
2.Pound the shallots, ginger and black pepper together. In a wok or pot, add in the coconut milk, pounded ingredients, tamarind pulp, the pounded fish meat and let it bring to a boil. Let it boil for several minutes and turn off the heat.
3. Put some laksam noodles on a bowl, pour over some gravy and serve with accompaniments along with some sambal belacan.
I am submitting this post to Malaysian Food Fest ( Terengganu month) hosted by me