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Laksam Kelantan

Hellloo foodie,
What's in store for our cooking today? Oh-well-well. I'm going to introduce to you another noodle dish (Mee Rebus, Curry Mee Vegetarian & Hokkien Mee). From the state of Kelantan, remember Nasi Dagang? Laksam is basically, as I have already said, a noodle dish. A soupy curry type dish. Of course, as always, I must tell you that there's various versions to a bowl of Laksam, additionally, there's no right and wrong formula on its cooking technic and preferred ingredients. Still, essentially, we must get it right with the basics. For this laksam,  we should potentially get it right on its fish-coconut milk broth (Home Made Curry Mee), and the rest, meaning, type of noodles and topping and garnishes are as per your choice (Malaysian Fried Mee, Penang Prawn Mee & Lamb Pho). So, what are you waiting for? Wouldn't you wanna dive into this creamy, spicy and aromatic broth, generously ladled over noodles and garnished with ginger torch bud? I reckon you must. 

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.




Labels:
Location: Malaysia

Comments

  1. fantasy in practicalityJuly 14, 2011 at 8:37 PM

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

    ReplyDelete
  2. Viviane Bauquet FarreJuly 14, 2011 at 9:34 PM

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

    ReplyDelete
  3. Kelly | Eat Yourself SkinnyJuly 14, 2011 at 10:09 PM

    Looks delicious! :)

    ReplyDelete
  4. Nava KJuly 14, 2011 at 10:31 PM

    Thank you for all the comment you great people.

    ReplyDelete
  5. yummylittlecooksJuly 14, 2011 at 11:32 PM

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

    ReplyDelete
  6. Small KucingJuly 15, 2011 at 12:15 AM

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

    ReplyDelete
  7. BlackswanJuly 15, 2011 at 9:55 AM

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

    ReplyDelete
  8. Sweet LilyJuly 15, 2011 at 11:29 AM

    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! ;)

    ReplyDelete
  9. AnonymousJuly 15, 2011 at 12:29 PM

    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!

    ReplyDelete
  10. Cat(Herine)July 15, 2011 at 4:48 PM

    looks yummy!

    ReplyDelete
  11. Nava KJuly 15, 2011 at 5:23 PM

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

    ReplyDelete
  12. Nava KJuly 15, 2011 at 5:34 PM

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

    ReplyDelete

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