LAKSAM

II bought a dish called laksam from the Ramadhan Bazaar this afternoon. Laksam, is a delightful yet simple dish, prepared using both wheat and rice flours. The gravy is made from fish meat which is boiled, pureed, and later mixed with coconut milk.

Here is the recipe:

Ingredients:
300g fish flesh
150ml coconut milk
4 shallots (grind)
4 cloves of garlic (grind)
1 lemon grass (grind)
Little ginger (grind)
2 chicken cube
some long beans, bean sprout, cabbage, selasih lead, yam bean(sengkuang), bayleaf (daun salam) and cucumber (grind)
Cooking oil, salt & white pepper
1 cup rice flour1 cup cassava

Method:

1. Blend rice flour, cassava, salt and water.
2. Take 1 scoop of the mixture and pour it into aluminium tray. Make sure the dough not to thick. Boil until cooked.
3. Take the aluminium tray out and left it out for a while.
4. Roll the dough
5. Repeat step 2 until step 4.

For gravy:

1. Fry the ginger, garlic, and shallots.
2. Then put fish flesh, chicken cube, coconut milk, pepper and salt.
3. Lift and serve.
4. Grind the long bean,cabbage, selasih lead, yam bean(sengkuang), bayleaf (daun salam) and cucumber

Meal Suggestion:

Cut the dough about 1 cm thick. Put it into a bowl with some grinded vegetables. Then, pour the hot gravy and some shrimp paste spicy dish ("sambal belacan")

Source: http://tourism.terengganu.gov.my/culinary/laksam.htm

There is quite a lot of work in making this dish and if you live in Malaysia, you can buy it from many of the Malay stalls. The laksam that I bought this afternoon was not really up to mark. I only ate half of it.