© Used with kind permission of Dave Cook. Eating in Translation




Ingredients:
  • 500g/ 1 packet rice flour
  • 900ml/ 3½ cups water
  • 3g/ ½ tsp salt
 Ingredients B: For Ulam
  • 200g/ 10 long beans, sliced thinly
  • 150g/ 2 cups bean sprout, cleaned
  • 80g/ 1 bunch kesom leaves, sliced thinly (syn: laksa leaf, Viet Coriander. Persicaria odorata)
  • 250g/ 1 cucumber, sliced finely
 Ingredients C: For Gravy
  • 1kg/ 4 kembung fish
  • 200g grated coconut
  • 30g/ 3 tbsp skim milk powder
  • 10g/ 1 tbsp black pepper
  • 20g/ 10 shallots
  • 15g/ 3 pips garlic
  • 5g/ 1 cm ginger
  • 5g/ 1 cm galangal
  • 5g/ 1 tsp salt
  • 12g/ 3 pieces dried tamarind
  • 250ml/ 1 cup water
 Ingredients D: For Sambal Belacan
  • 4 red chilies
  • 25g shrimp paste
  • 2 limes, for juice only
Method:
 Preparing the Laksam
  1. Mix rice flour with salt and water. Stir well.
  2. Heat the steamer. Brush with a bit of oil on a flat medium sized steel dish and place inside the steamer.
  3. Pour in a thin layer of the mixture.
  4. Steam approximately 1 to 2 minutes until cooked.
  5. When cooked, roll it up.
  6. Repeat steps 3, 4 and 5 until all mixture is used up.
  7. Cool and cut into small pieces.
Cooking Tips
  • Makes about 15 rolls of laksam (depending on the size of the dish).
  • Brushing the dish with oil prevents the laksam from sticking onto the dish.
 Gravy Preparation
  1. Clean the fish and boil in water until cooked.
  2. Flake the flesh and mash until fine.
  3. Mix grated coconut milk with water and squeeze to obtain 1½ cups diluted coconut milk.
  4. Mix the skim milk powder with the water used for boiling fish.
  5. Mix fish meat with milk mixture, coconut milk, grounded ingredients, dried tamarind and salt.
  6. Slowly bring to boil over low heat and remove.
  7. Black pepper can be adjusted according to taste.
 Serving Tips
  • Black pepper can be adjusted according to taste.