AidaReza

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Location: PJ, Selangor, Malaysia

Mom, foodie, mall-rat.

Monday 16 January 2017

Laksam Pekan


Now most of us are familiar with laksam, an east coast dish famous in Kelantan and Terengganu. Well, I have been taught the Pekan, Pahang version which is the easiest to make. Thanks to Kak Sham for narrating this recipe to me. 
Ingredients:
3-4 mackerel  
500 ml water
4-6 shallots
2-3 pips garlic
1 stalk lemon grass - bruised
200 ml thick santan (coconut milk)
Salt and black pepper to taste

Method:
Boil fish in water and once fish boiled, flake flesh, discard bones but keep the stock
Put fish flesh with shallots and garlic in a blender with some stock and blend to a puree 
Pour the puree back into fish stock then add santan and lemon grass
Boil for 5-10 minutes then add salt and pepper to taste

To serve:
Mee lidi (Long Fong brand if you can find it)
Thinly sliced loong beans and cucumber
Cili paste (dried chili boiled then blended to a fine paste)