Thursday, July 14, 2011

Laksam Noodle


Hellloo everyone.
What's on our menu today? Oh-well-well. I'm going to introduce to you another noodle dish (Curry Mee Vegetarian). Akin Nasi Dagang, laksam is a historical and popular Kelantan calling food. Of course, as always, I like to draw your attention firstly to the various versions. I suppose there's no right and wrong when it comes to cooking. However, essentially, we must get it right with the basic. For laksam noodles, it has to be the fish-coconut milk broth, and then, lets hear it from the man and woman. Meaning, your choice against mine on the type of noodles and your choice against mine on the toppings and garnishes. Being my first time hands-on to this noodle dish, I started off by reading a couple of recipes. Some quite straightforward, whereas others I reckon would have blown off my money matters. Some people sure want to add the whole world into a noodle dish, whereas I am going to guide you through an easy to put together with minimal ingredients Laksam. This recipe is basically a guide. You sure can, as said earlier, modify, tweet, twist and turn it but, stay close to the broth though.
Ingredients
For broth/gravy
200g/1 large piece Indian Mackerel/tenggiri fish
1 1/2 cup thick coconut milk
2 dried tamarind fruit/asam keping - can replace with tamarind juice
2 tbsp oil
Salt for taste

For gravy paste (blend/ground)
5 red chillies
3 birds eye chillies/cili padi (optional)
1 lemon grass/serai
5 shallots

Others (plus, minus or as needed)
Yee Mee (or any other) noodles - rinse and drain.
Cabbage - sliced
Long beans/kacang panjang - sliced
Fish balls
1  ginger torch bud/bunga kantan - sliced thinly

Method:
Simmer fish in 1/2 liter of water till fish is soft and tender. 
Remove fish, let it cool down and flake up (make sure all the bones are carefully removed). 
Keep aside.
Drain the fish broth and keep aside. 
Heat oil and when heated, fry the gravy paste till aromatic. 
Pour fish broth and stir.
Pour coconut milk, add tamarind and season with salt. 
Keep it simmering or simmer again before serving.

To Serve:
Add veggies and fish balls into broth to cook.
Pour over noodles and garnish with torch bud.
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12 comments:

  1. coconut milk will make it sweet and tamarind will make it sour, so i guess it will be somewhat sweet and sour, yummy!

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  2. Wonderful recipe - the photos look great too. Great blog post, overall!

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  3. Thank you for all the comment you great people.

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  4. Wow,so delicious ,I'm hungry now..hehehe

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  5. my hubi likes to eat this but not me. Am not adventurous

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  6. I can't never resist spicy food & this makes me drool, Nava! Hahaha!

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  7. Wonderful! I love spicy stuff! Last year when I was in Singapore, I was introduced to a nyonya cuisine "rendang" chicken, it was great too!

    Thanks for sharing, Nava.K! My stomach is rumbling and my mouth is salivating! ;)

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  8. You make some of the most interesting foods - i love the idea of coconut milk in the soup....I hate that I'm allergic to fish - because I would enjoy this!

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  9. My hubby had a ball of a time enjoying this spicy laksam noodles.

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  10. Hi, you people made my day with all that comments.

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