Laksam Kelantan (Traditional)
Hidangan tradisional · Malaysian
A classic Laksam Kelantan featuring thick, chewy rice noodles served in a rich, savory fish broth, typically flavored with ground fish, coconut milk, and a blend of aromatic spices. Garnished with fresh herbs and chili.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Rice flour200g
- Tapioca starch50g
- Water500ml
- Salt1 tsp
- Fish (e.g., mackerel or sardine)500g
- Coconut milk400ml
- Lemongrass2 stalks
- Galangal1 inch
- Turmeric1 inch
- Dried chilies10-15
- Shallots3
- Garlic3 cloves
- Laksa leaves (Daun Kesum)1 cup, chopped
- Mint leaves1/2 cup, chopped
- Lime1
- Sambal (optional)to taste
Langkah
- 1
Prepare the noodles: Mix rice flour, tapioca starch, water, and salt until smooth. Pour into a greased tray and steam until cooked. Let cool, then cut into thick strips.
- 2
Prepare the fish: Steam or boil the fish, then debone and flake. Set aside.
- 3
Prepare the spice paste: Soak dried chilies in hot water. Blend chilies, shallots, garlic, lemongrass, galangal, and turmeric until smooth.
- 4
Cook the broth: Sauté the spice paste until fragrant. Add flaked fish and cook for a few minutes. Pour in coconut milk and water. Simmer gently, do not boil vigorously.
- 5
Season the broth with salt to taste.
- 6
Assemble the dish: Place a portion of the steamed noodles in a bowl. Ladle the hot broth over the noodles. Garnish generously with chopped laksa leaves, mint leaves, and a slice of lime. Serve with sambal on the side if desired.
