Got leftover kembung from online purchase last week, used up 500g for nasi kerabu, decided to attempt laksa next.
Suppose to make it last Tuesday on my last day WFH, but too lazy so dragged on to weekend and since Chun Li is here, I think why not.
Followed mum's recipe from before with some changes as below :
- Got only 500g of fish (Deboning is really no fun)
- Lost my lengkuas due to hole in shopping bag, oh well.
- Noticed that no quantity mentioned for shallots, decided to use 3 small ones, halved and throw in with the fish
- No qty mentioned for red chillies, I got 2, so all in.
As for laksam, copied a recipe from a site, all measurement in cups (hemnnn), so I used the cup for rice and then weigh each ingredients (except for water, forgot to weigh). Chun Li is in charge of the laksam and ulam cutting (long beans, cucumber and miserable amount of daun kesum) while I prep the rest.
Whole process took us 2hrs before we could sit down and eat, but it's all worth it, it's yummy, taste almost like home.
Mum's Laksa Kelantan/Siam
Ingredients
-1kg fish
-Asam keping
-Lengkuas
-Bawang merah - blend after cook with fish
-Serai x 2
-Santan (Pour warm water enough to cover the grated coconut from 1 coconut)
-Big Red cili - blend (for laksa siam, for laksa kelantan use black pepper)
-Kunyit
-Belacan/budu - small amount
1.Cook fish together with asam keping, bawang merah, serai and lengkuas, use the water just enough to cover the fish
2.Once cooked, remove from heat, peel fish flesh and pounce fish meat in mortar
3.Use water for boiling fish (sift if required to ensure no fish scales or bones), add in blended cili and shallot, add in santan and keep stirring, do not let it boil too long. Add in fish. Seasoned to taste with budu.
Ingredients
-1kg fish
-Asam keping
-Lengkuas
-Bawang merah - blend after cook with fish
-Serai x 2
-Santan (Pour warm water enough to cover the grated coconut from 1 coconut)
-Big Red cili - blend (for laksa siam, for laksa kelantan use black pepper)
-Kunyit
-Belacan/budu - small amount
1.Cook fish together with asam keping, bawang merah, serai and lengkuas, use the water just enough to cover the fish
2.Once cooked, remove from heat, peel fish flesh and pounce fish meat in mortar
3.Use water for boiling fish (sift if required to ensure no fish scales or bones), add in blended cili and shallot, add in santan and keep stirring, do not let it boil too long. Add in fish. Seasoned to taste with budu.
Resepi laksam (6 gulung)
Bahan
2 cawan tepung beras (96g/cup)
Tpg gandum (32g)
sedikit garam
3 cawan air suam
2 sudu besar minyak masak
Bahan
2 cawan tepung beras (96g/cup)
Tpg gandum (32g)
sedikit garam
3 cawan air suam
2 sudu besar minyak masak
Langkah
1. Campur semua bahan2 diatas sehingga sebati...ketepikan sebentar
2. panaskan periuk kukusan..sediakan loyang atau penutup periuk aluminium yang disapu dengan minyak masak (I use stainless steel plate)
2. panaskan periuk kukusan..sediakan loyang atau penutup periuk aluminium yang disapu dengan minyak masak (I use stainless steel plate)
3. Masukkan bancuhan tpg tadi dlm loyang atau tudung periuk ...jgn tebal jgn
nipis...agak2 la ye..kalau saya guna 3 senduk setiap adunan ...kukus dlm 5 minit.. Steam for 8 minutes
4. angkat loyang/penutup periuk dan alirkan bawah dgn air paip supaya sejuk..
5. guna hujung sudu atau bende yang boleh cungkil laksam ni kluar dr loyang...terus gulung dr loyang tersebut hingga habis..
6. kukus lagi adunan laksam tadi sehingga habis..
nipis...agak2 la ye..kalau saya guna 3 senduk setiap adunan ...kukus dlm 5 minit.. Steam for 8 minutes
4. angkat loyang/penutup periuk dan alirkan bawah dgn air paip supaya sejuk..
5. guna hujung sudu atau bende yang boleh cungkil laksam ni kluar dr loyang...terus gulung dr loyang tersebut hingga habis..
6. kukus lagi adunan laksam tadi sehingga habis..
