Laksam - Ajinomoto

Discover the exquisite flavours of Laksam, a beloved East Coast Malaysian dish. Flat rice noodles swim in a rich creamy fish-based broth, infused with aromatic spice, topped with fresh herbs and accompanied by crunchy vegetables. Lastly, enhance the experience with AJI-SHIO® Flavoured Black Pepper for extra peppery and aromatic touch.

Ingredients

INGREDIENT: Laksam Gravy

Item	Cost
Mackerel, big-size,	10 Pcs
Tamarind Slice	3 slices
Lemongrass, pounded	1 stalk
Water	2 litres
Shallots	5
Garlic	3 Cloves
Ginger	½ inch
Coconut Milk	200 ml
Palm Sugar	50 g
AJI-NO-MOTO®	1 tsp
AJI-SHIO® Flavoured Black Pepper	3 tsp
Salt	2 tbsp
AJI-NO-MOTO®	1 tbsp

INGREDIENT (A): Laksam

Item	Cost
Rice Flour	3 cups
Wheat Flour	½ cup
Ginger	½ inch
Water	4 ½ cups
AJI-NO-MOTO®	¼ tsp
Salt	½ tsp

INGREDIENT: Sambal

Item	Cost
Belacan	½ inch
Red Chili	5 stalks
Green Bird’s Eye Chilies	10
Limes, juice squeezed	5
AJI-NO-MOTO®	¼ tsp
Salt	¼ tsp
Sugar	½ tsp

CONDIMENTS

Item	Cost
Ginger Torch Flower, thinly sliced	1 stalk
Long Bean, cut 1 cm	2 stalks
Laksa Leaf, leaf plucked	3 stalks
Cucumber, cut into matchstick	1 stalk
Beansprout, cleaned	100 g
Red Onion, sliced	1
Calamansi, cut into 2	5
Cabbage, thinly sliced	50 g

Methods

METHOD: Laksam Gravy

Boil mackerel with 1 tamarind slice and lemongrass until fully cooked.
Strain the boiled water and set aside. Separate the fish and discard the bones.
Grind the fish meat with shallot, garlic, ginger and fish broth until smooth.
Put the grinded ingredients and tamarind slices into the pot and boil until it boils.
Reduce the heat, add coconut milk and palm sugar. Stir until the palm sugar dissolves.
Season with AJI-NO-MOTO®, AJI-SHIO® Flavoured Black Pepper and salt.
Serve with laksam and condiments.

METHOD: Laksam

Heat the steamer, prepare a baking pan and apply a little oil. Set aside.
Mix rice flour and wheat flour with water.
Season with AJI-NO-MOTO® and salt, mix well.
Pour 1 spoonful of the mixture onto a baking sheet and steam for 6-8 minutes or until the laksam is cooked. Repeat the steps until the mixture is finish.
Roll the laksam and cut.
Ready to serve with sambal belacan and side ingredients.