KELANTAN DELIGHTS - LAKSA KELANTAN

Laksa is a type of noodle famous in Malaysia. There are a few variations of  Laksa, The Northern Region version, the Southern Region version, the east coast version and the Peranakan Chinese version. This laksa is the East Coast Malaysia version. Kelantan is one of the state in East Coast Malaysa.

Kelantan laksa (Malay: Laksa Kelantan) is the easiest laksa recipe that is famous among peoples from the town of Kota Bharu of the Kelantanstate, located at the east coast of Peninsular Malaysia. The main ingredient of Kelantan Laksa's sauce is 'ikan kembong' or round scad mackerel that are boiled and minced. The minced fish are fried with onions, garlic, ginger, datil pepper, belacan, 'kantan' flower, Vietnamese coriander or 'daun kesum', lemon grass and dried tamarind slice. Coconut milk will then be added as the final ingredient and stirred until it is all mixed up and becomes thick. Kelantan Laksa is served just like the Italian spaghetti by adding 'ulam' (raw vegetables) and blended chili on the side. Another variable of Kelantan Laksa is 'Laksam'. The sauce's recipe are exactly the same but the noodles are a bit bigger and flat.

This Laksa Kelantan is creamy and tasty and normally serve with sambal and lime wedges.

Laksa Kelantan

3kg laksa noodles

1kg ikan kembung
1kg thick coconut milk
3 stalks lemongrass

15 shallots

3 cloves garlic

3 slices dried tamarind

palm sugar and salt to taste

Garnishing:

1 cucumber, pared and julienned

300g beansprout

2 onions, finely sliced

2 bunga kantan, finely cut

15 stalks daun kesum, finely cut

Directions

Boil fish with two bowls of water, dried tamarind slice (to remove the fishy odour) and 1 teaspoon salt. Let cool, debone and flake the fish. Pound it.

Blend the lemongrass, shallots and garlic finely.

Add 1 bowl of thick coconut milk to 3 bowls of water. Boil the mixture with the blended ingredients and two slices of dried tamarind over a low fire, stirring constantly. When a layer of oil surfaces, add pounded fish with salt and palm sugar. Continue to stir. 

Add thick coconut milk slowly until required thickness is achieved. To serve, pour the laksa gravy over the noodles and garnish with the sliced vegetables

Serve best with sambal

The Sambal

15 dried chilies soaked and pounded to form fine paste

Buat laksa ini dah lama tetapi tersadai dalam folder begitu lama sekali dan banyak kali tertinggal. Saya suka laksa ini...tetapi anak-anak kurang berminat. Jarang saya buat laksa ini kecuali kalau berkumpul dengan kawan-kawan lama...geng-geng saya suka laksa ini dan bila berkumpul inilah yang akan menjadi menu utama. Semasa saya di U dulu laksa ini kerap menjadi menu hujung minggu kami. Saya berlajar membuat Laksa ini dari teman di U saya. Bahan yang digunakan untuk membuat Laksa Kelantan adalah lebih kurang sama dengan Laksa Penang cuma bezanya terletak pada kuahnya yang berlemak. Kalau Laksa Penang masam..laksa Kelantan pula lemak dan berkrim. Menggunakan banyak santan kelapa dan kuahnya juga berwarna putih. Kalau yang suka pedas..ada yang masukkan sedikit lada hitam dalam kuah laksa ini. Sedap makan bersama sambal dan perahan limau.

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