📝 About This Recipe
Hailing from the East Coast of Peninsular Malaysia, Laksam is a unique architectural marvel of the noodle world, featuring thick, steamed rice flour sheets rolled into chewy cylinders. Unlike its curry-based cousins, Laksam is defined by a pale, ultra-creamy gravy made from boiled flaked fish and rich coconut milk, seasoned with the sharp tang of asam keping. It is a soul-warming dish that perfectly balances the sweetness of fresh seafood with the crunch of raw jungle herbs and the fiery kick of sambal belacan.
🥗 Ingredients
For the Rice Noodle Rolls (Laksam)
- 3 cups Rice flour (high quality)
- 1/2 cup Wheat flour (for elasticity)
- 4 cups Warm water (approx. 50-60 degrees Celsius)
- 1/2 teaspoon Salt
- 2 tablespoons Cooking oil (for greasing the trays)
For the Fish Gravy (Kuah)
- 6 pieces Ikan Kembung (Chub Mackerel) (cleaned; can substitute with Sardines)
- 800 ml Coconut milk (fresh and thick)
- 8 pieces Shallots (peeled)
- 1 inch Ginger (peeled)
- 1 tablespoon Black pepper (whole peppercorns, crushed)
- 3 slices Asam Keping (Dried Tamarind Peel)
- to taste Salt and Sugar (traditionally uses Gula Melaka)
For the Ulam (Garnish) and Sambal
- 5 stalks Long beans (finely sliced)
- 1 piece Cucumber (shredded, avoiding the seeds)
- 1/2 cup Thai Basil or Daun Kesum (finely chopped)
- 1 handful Bean sprouts (tails removed)
- 1/4 cup Sambal Belacan (chili paste with toasted shrimp paste)
- 3-4 pieces Calamansi lime (halved)
👨🍳 Instructions
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1
Start by preparing the fish for the gravy. Boil the mackerel in a pot with enough water to cover them and 1 slice of asam keping for 10 minutes. Drain the fish, but reserve 1 cup of the boiling liquid.
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2
Once cool enough to handle, debone the fish carefully. Blend the fish meat with the reserved boiling liquid until it forms a smooth paste.
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3
Prepare the noodle batter: In a large mixing bowl, whisk together rice flour, wheat flour, salt, and warm water until smooth and lump-free. The consistency should be like thin cream.
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4
Set up your steamer. Grease a flat heat-proof plate or the lid of a metal container with a little oil. Pour a thin layer of batter (about 2-3mm thick) onto the plate.
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5
Steam the batter on high heat for 3-5 minutes until the surface bubbles and looks translucent. Remove the plate and let it cool for 30 seconds.
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6
While still warm, carefully roll the steamed sheet tightly from one end to the other to form a long cylinder. Repeat until all batter is used. Set the rolls aside to firm up.
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7
For the gravy, blend the shallots and ginger into a fine paste. In a large pot, combine the coconut milk, blended fish paste, and the shallot-ginger aromatics.
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8
Add the crushed black pepper and the remaining asam keping slices. Bring the mixture to a very gentle simmer over medium-low heat.
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9
Stir constantly to prevent the coconut milk from curdling (pecah minyak). The gravy should be thick, white, and velvety. Season with salt and sugar to achieve a balanced savory-sweet profile.
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10
Simmer for 15-20 minutes until the flavors are well-integrated and the raw smell of shallots is gone. Turn off the heat.
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11
To serve, slice the rice noodle rolls into 1-inch thick bite-sized pieces and place them in a shallow bowl.
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12
Ladle a generous amount of hot fish gravy over the noodles. Top with a handful of the chopped long beans, cucumber, bean sprouts, and herbs.
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13
Add a dollop of sambal belacan on the side and a squeeze of calamansi lime just before eating.
💡 Chef's Tips
To ensure the noodles don't stick, always grease the steaming tray between every single batch. If the noodles are too soft to roll, add a tablespoon more of wheat flour to the batter; if too rubbery, add more rice flour. For the best gravy texture, use a fine-mesh strainer when adding the blended fish to ensure no stray bones remain. Never let the gravy reach a rolling boil, as the coconut milk will separate and lose its signature creamy white appearance. Laksam is best eaten with your fingers (clean hands!) to truly appreciate the texture of the rolls and the freshness of the herbs.
🍽️ Serving Suggestions
Serve with a side of extra Sambal Belacan for those who crave high heat. Pair with a glass of Iced Sirap Bandung (Rose Syrup with Milk) to complement the creamy coconut flavors. Include a side of 'Solok Lada' (stuffed green chilies), which is a traditional accompaniment in Kelantan. Offer extra lime wedges to help cut through the richness of the fish gravy. Serve at room temperature or slightly warm, which is how it is traditionally enjoyed at Malaysian breakfast stalls.