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Laksam
Laksam — Kelantan rolled rice noodles in a white coconut and fish gravy
Kota Bharu's morning market has its own noodle: laksam, thick sheets of steamed rice batter rolled up like little carpets and sliced into wheels. They are drowned in a pale, creamy gravy of pounded fish and coconut milk, then heaped with raw herbs and vegetables (ulam): cucumber, long beans, bean sprouts, daun kesum and torch ginger flower, with a spoonful of fiery chilli and budu, the region's fermented anchovy sauce. The result is soft and slippery, rich and cool at the same time. Locals eat it for breakfast or as a mid-morning snack. Chef's tip: pound the cooked fish with the shallots instead of blending it smooth; the gravy should feel faintly textured, like a thin porridge.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the rice rolls
For the gravy
To serve
Method
0/9 doneStep 1: Whisk 7 oz rice flour, 2 tbsp tapioca starch, 2 cups water and 1/2 teaspoon of the ½ tsp salt into a thin, lump-free batter. Rest it while you start the gravy.
5 minStep 2: Simmer the 14 oz mackerel or other oily fish in 3 ¼ cups water over a medium heat for 10–12 minutes, until the flesh is opaque and comes away from the bone easily. Lift out, keep the stock, and pick the flesh off the bones.
12 minStep 3: Pound or pulse the fish with 8 shallots, 3 cloves garlic, ½ oz fresh ginger and 1 tsp ground black pepper until fairly fine but still slightly textured.
Step 4: Bring the fish stock back to a simmer, stir in the fish paste and 1 dried tamarind slice (asam keping) and cook for 10 minutes, stirring.
10 minStep 5: Add 2 ½ cups coconut milk, 2 tsp sugar and the rest of the 1 tsp salt. Heat gently for 8 minutes, stirring now and then; do not let it boil hard or the coconut milk will split and turn oily.
8 minStep 6: Meanwhile, brush a 20 cm round or square tray with 2 tbsp vegetable oil. Set over a steamer of rapidly boiling water and pour in just enough batter to cover the base thinly (about 4 mm).
Step 7: Cover and steam for 3–4 minutes until the sheet is set and translucent with a few bubbles. Lift the tray out, let it cool for a minute, then loosen and roll up the sheet like a Swiss roll.
4 minStep 8: Repeat with the rest of the batter, oiling the tray each time and stirring the batter well before each pour; the rice flour settles fast. Slice the rolls into 3 cm wheels.
20 minStep 9: Place the sliced rolls in bowls and ladle over the hot gravy. Top with 1 cucumber, 4 long beans, 3 ½ oz bean sprouts, 1 handful Vietnamese mint (daun kesum) and torch ginger, and serve budu and chillies on the side.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 27 g
- Carbs
- 66 g
- Fat
- 28 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does laksam take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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