Laksam Kelantan with Ikan Kembung
85% asli · Malaysian
A regional variation of Laksam Kelantan that specifically highlights the use of Ikan Kembung (mackerel) as the primary fish, lending a distinct, robust flavor to the broth. The noodles are made from scratch for optimal texture.
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
- Ikan Kembung (Mackerel)600g
- Coconut milk400ml
- Lemongrass3 stalks
- Galangal1.5 inch
- Fresh turmeric1 inch
- Dried chilies15-20
- Shallots4
- Garlic4 cloves
- Laksa leaves (Daun Kesum)1 cup, chopped
- Mint leaves1/2 cup, chopped
- Red onion1/4, thinly sliced
- Lime1
Langkah
- 1
Prepare the noodles: Mix rice flour, tapioca starch, water, and salt until smooth. Steam in a greased tray until cooked. Cool and cut into thick strips.
- 2
Prepare the fish: Clean and descale Ikan Kembung. Remove heads and guts. Boil or steam until cooked. Remove bones and skin, then grind the fish flesh into a paste using a food processor or mortar and pestle.
- 3
Prepare the spice paste: Soak dried chilies. Blend chilies, shallots, garlic, lemongrass (bottom white part), galangal, and fresh turmeric until smooth.
- 4
Cook the broth: Sauté the spice paste until oil separates and it becomes fragrant. Add the ground fish paste and cook for 5-7 minutes, stirring constantly.
- 5
Pour in coconut milk and water. Add the remaining lemongrass stalks (bruised). Simmer gently for 15-20 minutes, allowing flavors to meld. Do not boil vigorously.
- 6
Season the broth with salt to taste. Remove lemongrass stalks.
- 7
Assemble: Place noodles in bowls. Ladle the hot broth over. Garnish with chopped laksa leaves, mint leaves, sliced red onion, and a lime wedge.
