LAKSAM

Laksam is a roll rice noodles popular among the people in East Coast Malaysia. Just like Laksa, laksam serves with fish gravy in coconut milk. If Assam Laksa is sourish laksam is a bit creamy. Process of doing laksam gravy is similar to the normal Laksa gravy, however you have to make your own noodles. You hardly find the ready made noodles in the shop. Anyway to make one is simple!!! Here's what you need for the noodles, the garnishing and the gravy.

Ingredients :

2 cups of rice flour (tepung beras)/ 2 cawan tepung beras

1 table spoon of tapioca starch (tepung kanji/tepung ubi kayu) / 1 sdb tepung ubi

1 pinch of kapur (gapo la kapur in English?) / secubit kapur

1 pinch of salt / secubit garam

4 cups of water / 4 cawan air

some oil for greasing /  minyak untuk mengoles.

Preparing the Laksam

1. Mix rice flour with salt and water. Stir well./ Satukan bahan kering dan masukkan air. Gaul rata.
2. Heat the steamer. Brush with a bit of oil on a flat medium sized steel dish and place inside the steamer./ Panaskan kukusan dan oleskan minyak pada loyang leper - saya guna tudung periuk aje.
3. Pour in a thin layer of the mixture./ Tuangkan adunan ke atas tudung periuk, buat nipis.
4. Steam approximately 1 to 2 minutes until cooked./ Kukus selama 2 minit
5. When cooked, roll it up. / Angkat dan sejukkan. Kemudian gulung macam buat kuih dadar
6. Repeat steps 3, 4 and 5 until all mixture is used up. / Ulangi proses sehingga habis
7. Cool and cut into small pieces./ Sejuk dan potong menyerong atau bulat seprti di atas

Ingredients B: For Ulam

• 10 long beans, sliced thinly/ 10 tangkai kacang panjang hiris bulat nipis biar mentah
• 2 cups bean sprout, cleaned / 2 cawan taugeh biar mentah
• 1 bunch kesom leaves, sliced thinly/ 1 genggam daun kesum dihiris nipis
• 1 cucumber, sliced finely / 1 batang timun dihiris nipis
• lime wedges / hirisan limau

 Ingredients C: For Gravy

1kg kembung fish / 1 kg ikan kembung

2 cups thick coconut milk/ 2 cawan santan pekat

1 tbsp black pepper / 1 sdb serbuk lada hitam *

10 shallots / 10 biji bawang merah *

3 pips garlic / 3 ulas bawang putih *

1 cm ginger / 1 cm halia *

1 cm galangal / 1 cm lengkuas*

1 tsp salt / 1sdt garam

3 pieces dried tamarind / 3 keping asam gelugor

2 cup water / 2 cawan air

Ground ingredients marked * till fine / Tumbuk atau blend bahan ertanda * sehingga lumat.

Gravy Preparation

Clean the fish and boil in water until cooked. / Bersihkan ikan dan rebus hingga masak

Flake the flesh and mash until fine. / Siat-siatkan ikan macam buat kuah laksa

Mix the coconut milk with the water used for boiling fish. / Satukan air, ikan dan santan dalam periuk.

Mix grounded ingredients, dried tamarind and salt./ Masukkan bahan tumbuk, asam keping dan garam

Slowly bring to boil over low heat and remove./ Renehkan sehingga kuah pekat dan sebati

 Ingredients D: For Sambal Belacan

• 4 red chilies
• 25g shrimp paste
• 2 limes, for juice only

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Saya masih ingat lagi ketika menuntut di Universiti, teman sebilik saya rajin membuat Laksam, tukang perabiskanya ialah saya. Saya memang suka sekali..tetapi lecehkan hendak membuatnya...kalau ada yang sudah siapkan senang, balik buat kuah aje. Biasanya kalau buat laksam saya suka buat kuahnya banyak-banyak sekali. Habis laksam bolehlah celur laksa pula..maka jadi pula Laksa Kelantan...

Next Post - Saturday Breakfast Menu

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